Pound Cake with Lemon-Poppy Seed Sauce
October 2006
Makes: 4 servings
Prep: 5 mins
- 1 cup prepared lemon curd (found in the jam and jelly aisle)
- 1 teaspoon poppy seeds
- 4 slices prepared pound cake, cut about 1 inch thick
- In a small saucepan, warm the lemon curd, poppy seeds and a splash of water (about 2 tablespoons) gently over low heat, stirring to combine. Spoon the sauce over the pound cake.
Tip
Fast times
- Make the lemon-poppy seed sauce in the microwave. Just heat on high for 45 seconds and stir.