Quick Lemon Cottage Cake

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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 ⓘ

Instructions

  1. Heat lemon curd, water and lemon zest in a small saucepan over medium low heat.
  2. When curd bubbles and becomes a smooth, glossy sauce, remove from heat.
  3. Arrange a slices of pound cake on 4 dessert plates.
  4. Pour warm lemon sauce down over each slice of cake to glaze.
  5. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.

Nutrition & Diet Analysis (per serving)

102 kcal 5% DV
Protein Fat Carbs

Macronutrients

Protein 2.2g 4% DV
Total Fat 0.5g 1% DV
Carbs 23.8g 9% DV
Fiber 2g 7% DV
Sugar 1.1g 2% DV

Electrolytes

Sodium 189.5mg 8% DV
Potassium 241.8mg 5% DV

Vitamins & Minerals

Vitamin A 0.5mcg
Vitamin C 7.2mg 8% DV
Calcium 60mg 5% DV
Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

water cake lemon fresh raspberries

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