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Raspberry-Lemon Cream Cake

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Raspberry-Lemon Cream Cake

2 ounces cream cheese, softened 3 tablespoons confectioners' sugar 1 cup heavy or whipping cream 1/4 teaspoon vanilla extract 1 frozen all-butter pound cake (10 3/4 ounces), thawed 1/2 cup prepared lemon curd 2 cups raspberries 3 tablespoons seedless red-raspberry jam Lemon-peel strips for garnish

Prepare frosting: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth.

Add cream and vanilla; increase speed to high, and beat until stiff peaks form.

Refrigerate frosting while assembling cake.

Assemble Cake:

Cut pound cake horizontally into 3 even slices.

Place bottom slice on platter; spread with half of lemon curd.

Reserve 1/2 cup raspberries for garnish.

Arrange half of remaining raspberries over lemon curd.

Spread 1 side of each remaining pound-cake slice with jam.

Place 1 pound-cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake.

Spread frosting over top and sides of cake.

Cover cake loosely with plastic wrap.

Refrigerate 2 hours, or overnight.

To serve, garnish cake with lemon peel and reserved raspberries.

Use serrated knife to cut cake crosswise into slices.

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