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.
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