- 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.