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
Instructions
- Prepare the Pound Cake: Divide the pound cake horizontally into two even halves.
- Layer the Filling: Spread the thawed whipped topping over the bottom half of the cake. Evenly layer the fresh raspberries on top of the whipped topping. Drizzle the lemon curd over the raspberries, ensuring it is spread out evenly.
- Assemble the Cake: Carefully place the top half of the pound cake on top of the filled bottom half.
- Make the Icing: In a small bowl, combine the powdered sugar, lemon zest, lemon juice, and heavy cream. Whisk until smooth and combined. Adjust the consistency by adding more heavy cream if necessary.
- Ice the Cake: Pour the icing over the top of the assembled pound cake and spread it out, letting the excess icing drip down the sides.
- Serve: Slice the cake, serve, and enjoy the delicious, refreshing dessert!
Notes
- Fresh vs Frozen Raspberries: If fresh raspberries aren’t available, you can use frozen ones, but be sure to thaw and drain them first to avoid excess moisture.
- Lemon Curd Alternative: If you don’t have lemon curd, lemon jam or lemon pie filling can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 176
- Sugar: 24g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
