Quick Lemon Cottage Cake (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 |
Directions:
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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