Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
  • 1 cup cubed day old lemon pound cake cut into small cubes (~1/2 inch size) – I used this recipe
  1. Pre-heat oven to 400 degrees; line a baking sheet with foil and lightly spray with non-stick cooking spray
  2. Place cake cubes onto prepared baking sheet and bake in oven for 7 minutes or until lightly browned on top; flip cubes over and bake for an additional 3 minutes or until lightly browned
Croutons can be used warm and are best served within several hours of preparation; store in an airtight container after making
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/watermelon-salad-with-lemon-cake-croutons-and-blueberry-balsamic-glaze/