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
Instructions
- 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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