- 4
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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)
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.