Publisher Photo
Publisher Photo
Utilizing convenience products and a can of mandarin oranges, Janice Prytz created this lightly sweet, tasty dessert. “This is a recipe I use time and again, always with rave reviews,” writes the Murrieta, California reader.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 jar (10 ounces) lemon curd
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 can (15 ounces) mandarin oranges, drained

Directions

Place the lemon curd in a large bowl; fold in half of the whipped topping until blended. Split cake horizontally into three layers. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
Spread top with remaining lemon curd mixture. Frost sides with remaining whipped topping. Garnish with mandarin oranges. Refrigerate until serving. Yield: 10 servings.
Originally published as Citrus Torte in Simple & Delicious March/April 2007, p13

Nutritional Facts

1 piece: 303 calories, 10g fat (7g saturated fat), 65mg cholesterol, 135mg sodium, 47g carbohydrate (36g sugars, 1g fiber), 2g protein.

  • 1 jar (10 ounces) lemon curd
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 can (15 ounces) mandarin oranges, drained
  1. Place the lemon curd in a large bowl; fold in half of the whipped topping until blended. Split cake horizontally into three layers. Place bottom layer on a serving plate; spread with 1/2 cup lemon curd mixture. Repeat layers; replace cake top.
  2. Spread top with remaining lemon curd mixture. Frost sides with remaining whipped topping. Garnish with mandarin oranges. Refrigerate until serving. Yield: 10 servings.
Originally published as Citrus Torte in Simple & Delicious March/April 2007, p13

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