Photo credit: Lisbeth Axell
- 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.