Quick Lemon Cottage Cake Recipe

This Quick Lemon Cottage Cake Recipe is a tangy and effortless recipe, which uses store-bought pound cake and smooth lemon curd. It’s the perfect last-minute dessert, ready in about 10 minutes.

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Quick Lemon Cottage Cake Recipe Ingredients

• 1 cup lemon curd
• 3 tablespoons water
• 1 lemon, zested
• 4 (1-inch) slices pound cake
• 1 pint fresh raspberries
• Mint sprigs for garnish, optional

How To Make Quick Lemon Cottage Cake Recipe

1. Make the lemon sauce: In a small saucepan, combine the lemon curd, water, and lemon zest. Heat over medium-low heat, stirring constantly, until the mixture bubbles slightly and becomes a smooth, glossy sauce. Remove from the heat immediately.
2. Assemble the desserts: Arrange one slice of pound cake on each of the four dessert plates.
3. Garnish and serve: Pour the warm lemon sauce evenly over each slice of cake, allowing it to glaze the top and drip down the sides. Top each slice with a generous amount of fresh raspberries and a sprig of fresh mint, if using. Serve immediately.

Recipe Tips

• Toasting the cake: For added texture and warmth, toast the pound cake slices in a toaster oven or a dry skillet for 1-2 minutes before adding the sauce. This prevents the cake from getting soggy too quickly.
• Adjusting sauce consistency: Depending on the brand of lemon curd, the sauce might be too thick. Add water one teaspoon at a time until it reaches a pourable, syrup-like consistency.
• Homemade vs. Store-bought: This recipe is designed for speed using store-bought pound cake (like Entenmann’s or Sara Lee) and jarred lemon curd, but homemade versions will elevate the flavor significantly if you have the time.
• Zesting tip: Zest the lemon directly over the saucepan to catch the essential oils that spray out, maximizing the citrus aroma.

What To Serve With Quick Lemon Cottage Cake

This dessert is rich and tart, pairing well with creamy or neutral sides.

• A dollop of whipped cream or Cool Whip
• A scoop of vanilla bean ice cream
• Hot English Breakfast tea or Earl Grey
• A glass of Prosecco

How To Store Quick Lemon Cottage Cake Recipe

• Store Components Separately: Do not store assembled cakes as the sauce will make the sponge soggy.
• Refrigerate: Store the lemon sauce in a jar in the fridge for up to 2 weeks. Reheat gently before using. Store leftover pound cake in an airtight container at room temperature.
• Freeze: Pound cake freezes well for up to 3 months. The sauce can also be frozen, though the texture may change slightly; whisk vigorously upon reheating.

Quick Lemon Cottage Cake Recipe Nutrition Facts

• Calories: 350
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrates: 55g
• Dietary Fiber: 4g
• Sugar: 38g
• Protein: 4g

Nutrition information is estimated and may vary based on the brand of pound cake and lemon curd used.

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