Raspberry Lemon Layer Cake Recipe

4.5 4 5
Raspberry Lemon Layer Cake Recipe
Raspberry Lemon Layer Cake Recipe photo by Taste of Home
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Raspberry Lemon Layer Cake Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
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.
Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving. Yield: 6 servings.
Originally published as Raspberry Lemon Layer Cake in Taste of Home June/July 2013

Nutritional Facts

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

  • 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
  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. Yield: 6 servings.
Originally published as Raspberry Lemon Layer Cake in Taste of Home June/July 2013

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jeddy123 User ID: 4313168 228472
Reviewed Jun. 24, 2015

"I made this cake last year for my husband for Father's Day and he requested it again this year. I used an angel food cake loaf this year for a bit of a lighter version. Both cakes work well."

MY REVIEW
taster60 User ID: 8277086 221947
Reviewed Mar. 3, 2015

"This cake looks yummy,too!!!!I would deffinetly make this cake for me and my wife for dessert!!!!Oooooooooh,its sooooo good!!!!!!"

MY REVIEW
veggiemama User ID: 4640590 86063
Reviewed Jun. 25, 2013

"My husband especially liked this."

MY REVIEW
rena 55 User ID: 1935799 62247
Reviewed Jun. 16, 2013

"Great quick dessert. I sometimes use a loaf angel food cake instead of the pound cake. And I make my own lemon curd. But you can't beat this combination!"

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