Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
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30 Minute Meals
Quick Lemon Cottage Cake
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- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 374
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 53 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 141 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 374
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 53 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 141 mg
Ingredients
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.
