Quick Lemon Cottage Cake
- 1 cup lemon curd, found on jellies and jams aisle
- 3 tablespoons water
- 1 lemon, zested
- 4 (1-inch) slices pound cake
- 1 pint fresh raspberries
- Mint sprigs for garnish, optional
Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.
Thank you! your flag was submitted.