It’s national pound cake day today! A whole day dedicated to that dense, moist, flavorful cake that pairs oh-so-well with a dollop of light and airy whipped creme and drizzles of fruit. I’ve partnered up with Sara Lee Desserts to bring you this easy pound cake recipe and a chance to win a Visa $50 gift card and coupons for three free pound cakes from Sara Lee. Be sure to click for your entries at the bottom this post!
There is nothing better than a sweet after a good meal. If that meal is particularly good, if you’re like me, you’ve probably overindulged a bit and are stuffed by the time it comes to the dessert course. Which is why I love making tiny bite desserts– they’re all the fabulous flavors at a fraction of the calories, and as a bonus, they’re also super cute and make for an impressive presentation.
Tall shot glasses with demitasse spoons are perfect to make those itty bitty trifles. A raspberry curd mixed with fresh whipped cream layered with fresh raspberries and Sara Lee’s lemon pound cake make the perfect light pairing for this little dessert. These would be beautiful at a tea party or as Easter or Mother’s Day dessert.
Lemon Raspberry Mini Trifles
- 1 Sara Lee frozen poundcake
- 6oz fresh or frozen raspberries
- 1 6oz basket fresh raspberries
- 1/2 cup sugar
- 1 egg
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- Pinch of salt
- 2 cups chilled heavy whipping cream
- 1/4 cup powdered sugar
Stir 6 ounces raspberries, 1/2 cup sugar, egg, lemon juice, butter and salt in a saucepan over medium heat until thickened and beginning to bubble around the edges. if you are using frozen raspberries, thaw raspberries before cooking. Strain the raspberry mixture into a bowl, pressing the solids into the sides of the strainer. Refrigerate until cold. You can make this mixture the day before use.
Take the frozen pound cake out of the foil and trim off the crusts. Cut poundcake into half inch cubes.
Whip whipping cream and powdered sugar in mixer until stiff peaks form. Fold 1 cup of whipped cream into chilled raspberry curd. Place remaining whipped cream into a large pastry bag fitted with a large tip.
Spoon 1 teaspoon raspberry cream Into shot glass. Layer in two lemon pound cake cubes and a fresh raspberry. Pipe in a layer of whipped cream. Place in two more pound cake cubes and a raspberry. Layer on another teaspoon of raspberry cream and pound cake cube. Pipe on a whipped cream star and garnish with a fresh raspberry. Grated lemon zest also makes a wonderful garnish. Refridgerate until ready to use.
And now for the free stuff! Enter to win a $50 gift card and three coupons for free Sara Lee Dessert products until Friday, March 8th. I’ll pull the winner on Friday morning!