Ingredients Jump to Instructions ↓

  1. 1 cup lemon curd, found on jellies and jams aisle

  2. 3 tablespoons water

  3. 1 lemon, zested

  4. 4 (1-inch) slices pound cake

  5. 1 pint fresh raspberries Mint sprigs for garnish , optional

Instructions Jump to Ingredients ↑

  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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