This Quick Lemon Cottage Cake Recipe is an easy and tangy recipe, which is made with store-bought pound cake and lemon curd. It’s a straightforward recipe, ready in about 10 minutes.
Jump to RecipeQuick 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
- Make the Lemon Sauce: In a small saucepan, combine the lemon curd, water, and lemon zest. Heat over medium-low heat, stirring, until the mixture bubbles slightly and becomes a smooth, glossy sauce. Remove from the heat.
- Assemble the Desserts: Arrange one slice of pound cake on each of the four dessert plates.
- 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
- How do I get the best sauce consistency? The key is to use gentle, medium-low heat. You only want to warm the curd enough to loosen it into a pourable sauce. Do not let it boil, as this can cause it to break or become too thin.
- Can I use a different kind of cake? Yes, this is a very versatile recipe. Slices of angel food cake, sponge cake, or even a plain butter cake would be delicious substitutes for the pound cake.
- Can I make this ahead of time? This dessert is best assembled just before serving to prevent the cake from getting soggy. However, you can make the lemon sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Just reheat it gently before serving.
- What other fruits can I use? This lemon sauce pairs beautifully with many other fruits. Fresh blueberries, sliced strawberries, blackberries, or even a mix of berries would be wonderful alternatives to raspberries.
What To Serve With Lemon Cottage Cake
This is a simple and elegant dessert that is complete on its own.
- A dollop of fresh whipped cream or crème fraîche
- A scoop of high-quality vanilla bean ice cream
- A hot cup of tea, like Earl Grey or English Breakfast
How To Store Lemon Cottage Cake
This dessert is best eaten fresh. If you have leftovers, it is best to store the components separately. Store the pound cake at room temperature and the lemon sauce and berries in airtight containers in the refrigerator. Assemble when ready to eat.
Lemon Cottage Cake Nutrition Facts
- Serving: 1 slice
- Calories: 590kcal
- Protein: 6g
- Fat: 28g
- Carbohydrates: 80g
- Sugar: 60g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Lemon curd is a rich, sweet, and tangy dessert spread or topping made from eggs, lemon juice and zest, sugar, and butter. It’s similar to a jam but has a much creamier, custard-like texture.
Yes, absolutely! While this is designed as a quick recipe using store-bought cake, it would be even more delicious with your favorite homemade pound cake as the base.
This can happen if the sauce gets too hot. Lemon curd is an emulsion of butter and eggs. If you heat it too aggressively or bring it to a boil, that emulsion can break, making the sauce greasy or watery. Gentle, low heat is key.
Try More Recipes:
- Lemony Yogurt Pound Cake Recipe
- Angel Food Cake with Mangoes Recipe
- Sticky Toffee Pudding with Butterscotch Sauce Recipe
Quick Lemon Cottage Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings5
minutes5
minutes590
kcalAn incredibly fast and elegant dessert, this recipe uses store-bought pound cake as a base for a warm, tangy lemon curd sauce and fresh raspberries.
Ingredients
4 (1-inch) slices pound cake
1 cup lemon curd
3 tbsp water
1 lemon, zested
1 pint fresh raspberries
Mint sprigs, for garnish
Directions
- In a small saucepan over medium-low heat, gently warm the lemon curd, water, and lemon zest until it forms a smooth, glossy sauce.
- Arrange the pound cake slices on four individual plates.
- Pour the warm lemon sauce over each slice of cake.
- Top with a generous handful of fresh raspberries.
- Garnish with a sprig of fresh mint and serve immediately.
Notes
- Using store-bought pound cake and lemon curd makes this a sophisticated dessert that’s ready in just 10 minutes.
- Be careful not to boil the lemon curd; just warm it gently until it loosens into a pourable sauce.
- This dessert is best assembled right before serving to prevent the pound cake from becoming soggy.
- For the best flavor, use a good quality, all-butter pound cake and a tangy lemon curd.
