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Lemon poundcake french toast skewers on a white plate with powdered sugar

Lemon Pound Cake French Toast Skewers

These delicious lemon pound cake french toast skewers are a fun brunch recipe for kids and adults!
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author Kat Jeter & Melinda Caldwell


  • 1 loaf Lemon Pound Cake
  • 4 Eggs lightly beaten
  • 2 teaspoon Oil + more if needed
  • 4 cups Fresh berries strawberries, blueberries, raspberries, or blackberries
  • 2 tablespoon Syrup
  • Powdered Sugar for garnish


  • Heat 1 teaspoon of oil in frying pan over med heat.
  • Cut pound cake into 1 ½ “ slices and soak each slice in the beaten eggs until saturated.
  • Cook each slice until golden brown then flipping to cook the other side. About 2 mins on each side. Halfway through add the second teaspoon of oil and continue the process.
  • Once the french toast is cooked cut each slice into three strips and cut the strips in half. This gives you 6 squares per slice of french toast.
  • Place pound cake pieces on the skewer alternating between pound cake pieces and fruit. 2 -3 pieces of french toast per skewer.