Quick Lemon Cottage Cake

By Nemo

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1 cup lemon curd
3 T water
1 lemon, zested
4 1 inch slices pound cake
1 pint fresh raspberries
mint sprigs for garnish (optional)

Details

Servings 4

Preparation

Step 1

Heat lemon curd, water and lemon zest in a small saucepan over medium-low heat. When curd bubbles and becomes smooth and glossy, remove from heat. Place each slice of pound cake on a dish; pour warm lemon sauce over each slice to glaze. Top with fresh raspberries and mint sprig.