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Raspberry Lemon Layer Cake

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Cooking is my best and biggest hobby – trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. — Janice Baker, London, Kentucky
Raspberry Lemon Layer Cake Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons orange juice
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 jar (10 ounces) lemon curd
  • 2-1/2 cups fresh raspberries

Directions

  1. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers.
  2. Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd.
  3. Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

Nutrition Facts

1 slice: 605 calories, 33g fat (20g saturated fat), 190mg cholesterol, 243mg sodium, 71g carbohydrate (51g sugars, 4g fiber), 5g protein.

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