BLCC: Berries, Lemon Curd Cakes

Name: BLCC: Berries, Lemon Curd Cakes
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 4
Cuisine: Global
Ingredients: 4 smalls individual sponge cakes, sold in packages of 6 on baking aisle; 1 jar prepared lemon curd, any brand; 2 teaspoons lemon zest; 1 pints raspberries; 1 pints strawberries, hulled and sliced; 1 canister whipped cream

BLCC: Berries, Lemon Curd Cakes requires roughly 6 minutes from start to finish. This recipe serves 4. One serving contains 205 calories, 3g of protein, and 6g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up individual sponge cakes, lemon curd, raspberries, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and whole 30 diet.

Instructions

Arrange sponge cake on serving dish.

Ingredients you will need

Sponge Cake

Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, whipped cream and lemon zest.

Ingredients you will need

Whipped Cream