Name: Lemon Raspberry Stuffed Pound Cake
Prep time: 20 min
Cook time: PT-488374H28M
Total time: 20 min
Cuisine: American
Ingredients: For the Cake:; 1 frozen pound cake (Family size), thawed (or homemade if preferred); 1 1/2 cups whipped topping (frozen, thawed); 1 1/2 cups fresh raspberries; 1/2 cup lemon curd (found by pie filling or jams); For the Icing:; 1 cup powdered sugar; 1 tsp lemon zest; 1 tbsp lemon juice; 1 tbsp heavy cream

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This Lemon Raspberry Stuffed Pound Cake is a refreshing and vibrant dessert that looks elegant yet comes together in just 20 minutes. Layers of whipped topping, tart raspberries, and tangy lemon curd are nestled inside a soft pound cake, then finished with a bright lemon glaze. Perfect for spring gatherings, summer picnics, or anytime you need a quick yet show-stopping treat. Lemon Raspberry Stuffed Pound Cake

Why You’ll Love This Recipe

Quick & easy—no baking required if you use a store-bought pound cake.
Light, fruity, and refreshing.
Great make-ahead dessert for parties or holidays.
Customizable with different fruits or fillings.

Ingredients

For the Cake:

1 frozen pound cake (family size), thawed (or homemade if preferred)
1 ½ cups whipped topping (frozen, thawed)
1 ½ cups fresh raspberries
½ cup lemon curd (store-bought or homemade)

For the Icing:

1 cup powdered sugar
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp heavy cream

(Tip: Full ingredient list with exact measurements is in the recipe card below.)

Directions

Prepare the Pound Cake: Slice the pound cake in half horizontally.
Layer the Filling: Spread whipped topping over the bottom half. Layer raspberries evenly on top, then drizzle with lemon curd.
Assemble the Cake: Place the top half of the pound cake back on.
Make the Icing: In a bowl, whisk powdered sugar, lemon zest, lemon juice, and cream until smooth. Add more cream if needed to thin.
Ice the Cake: Pour icing over the top, letting it drip down the sides.
Serve: Slice and enjoy immediately or refrigerate until serving.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Total Time: 20 minutes
Calories: ~176 per serving

Variations

Berry Swap: Use blueberries, strawberries, or blackberries for a twist.
Filling Options: Swap lemon curd with raspberry jam, strawberry preserves, or passionfruit curd.
Homemade Pound Cake: Make it from scratch for a richer flavor.
Whipped Cream Alternative: Use cream cheese frosting for a denser filling.

Storage

Refrigerator: Store covered for up to 3 days. Best enjoyed fresh.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

Can I make this ahead of time?

Yes! Assemble and refrigerate up to 24 hours before serving. Ice the cake just before serving for the best presentation.

Can I use frozen raspberries?

Yes, just thaw and drain well to avoid excess moisture.

Can I substitute the whipped topping?

You can use homemade whipped cream or even mascarpone for a richer texture.

How do I prevent the cake from getting soggy?

Make sure raspberries are dry and drained. Also, don’t overdo the lemon curd.

Can I double the recipe?

Yes, simply use two pound cakes and double the filling and icing amounts.

Conclusion

This Lemon Raspberry Stuffed Pound Cake is the perfect no-fuss dessert that tastes as good as it looks. Bright, zesty, and bursting with fruity flavors, it’s a refreshing treat that’s sure to impress your guests—without keeping you stuck in the kitchen.