Lemon Pound Cake French Toast Skewers

Introduction

Lemon Pound Cake French Toast Skewers are a bright and playful twist on the classic brunch favorite. The tangy richness of lemon pound cake gets a golden, custardy exterior, and serving them on skewers turns this breakfast into a share-worthy centerpiece. Whether you’re prepping for a brunch get-together or seeking a family treat that stands out, these skewers are guaranteed to be a crowd-pleaser—delivering citrusy flavor, irresistible texture, and fun presentation, all in one.

Why Lemon Pound Cake French Toast Skewers Are Destined to Impress

Using lemon pound cake instead of traditional bread takes French toast up a notch: you get a denser texture and a sweet, zesty burst in every bite. The skewers make serving and eating easy, minimizing mess and maximizing brunch-table “wow factor.” Whether you stack them with fruit, drizzle them with syrup, or dip them in yogurt, these skewers are as beautiful as they are delicious.

Prepping Your Pound Cake and Ingredients

To get clean, even cubes of pound cake for your skewers, a quality chopper like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is invaluable. It ensures uniformity, which means even grilling and perfect presentation. If making your own pound cake, allow it to cool fully before slicing—this prevents crumbling and helps hold its shape for skewering.

The Ultimate French Toast Custard Dip

Whisk together eggs, milk, a touch of cream, lemon zest, and vanilla for your French toast coating. For even mixing, a high-powered blender such as the Ninja BL610 Professional 72 Oz Countertop Blender makes quick work of blending the custard to silky-smooth perfection. Dip each cake cube quickly to avoid soaking—this preserves the pound cake’s rich texture without becoming soggy.

Cooking and Assembling Your Skewers

A good nonstick pan is crucial for getting a perfectly golden exterior on your French toast cubes. The SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch delivers even browning without sticking, ensuring each piece is gorgeously caramelized. After frying, let the cake cubes cool slightly before threading them onto skewers—alternate with fresh berries for color, tartness, and extra nutrition.

If you want to bake your French toast cubes in batches, line a baking tray with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll so cleanup is quick and easy.

Serving and Presentation Tips

Arrange your finished skewers on a platter and dust with powdered sugar. Serve them with small ramekins of maple syrup, lemon curd, or Greek yogurt for dipping. These skewers are perfect for buffets or brunch picnics—pack them up in a sturdy container like the Bentgo Salad Container – 54 oz Bowl, which keeps them fresh and easy to transport.

Nutritional Information and Serving Size

This recipe makes about 6–8 skewers (2–3 cubes per skewer, depending on your cake size). Each skewer—without optional toppings—averages between 180 and 220 calories. The combination of pound cake, eggs, and fruit provides sweetness, protein, and a touch of vitamin C.

Lemon Pound Cake French Toast Skewers (Recap)

These skewers deliver all the comfort of classic French toast with an extra burst of lemony brightness and a gorgeous, party-ready appearance. From their irresistible flavor to their show-stopping look, they’re brunch magic on a stick.

Instructions

1. Cut the cooled lemon pound cake into even 1-inch cubes using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for tidier, uniform pieces.
2. In a large bowl or using a Ninja BL610 Professional 72 Oz Countertop Blender, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and lemon zest until completely smooth.
3. Quickly dip each pound cake cube in the custard, shaking off excess.
4. Heat a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat, add a little butter, and cook the cubes in batches, rotating to brown all sides (about 1–2 minutes per side).
5. Transfer cooked cubes onto a tray lined with Reynolds Kitchens Brown Parchment Paper Roll to keep them crispy as you finish the rest.
6. Thread 2–3 French toast cubes and alternating fresh berries onto each skewer. Repeat until all cake and berries are used.
7. Arrange skewers on a platter, dust with powdered sugar, and serve with maple syrup, lemon curd, or Greek yogurt for dipping. Store leftovers in a Bentgo Salad Container – 54 oz Bowl for easy keeping.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes