Quick Lemon Cottage Cake

  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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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