Quick Lemon Cottage Cake

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m
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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


Step 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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