Quick Lemon Cottage Cake
Ingredients
- 1 cup lemon curd, found on jellies and jams aisle
- 3 tablespoons water
- 1 lemon, zested
- 4 slices pound (1-inch) cake
- 1 pint raspberries, fresh
- Mint sprigs for garnish, optional
Directions
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.