QUICK LEMON COTTAGE CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Quick Lemon Cottage Cake image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • 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.

There are no comments yet!