Quick Lemon Cottage Cake

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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