Recipe courtesy of Rachael Ray

Quick Lemon Cottage Cake

Name: Quick Lemon Cottage Cake
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 5 min
Cook: 5 min

Yield: 4 servings

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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.