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Raspberry Lemon Layer Cake

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


  • 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.
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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  • jeddy123
    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.

  • taster60
    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!!!!!!

  • Sixlittlebugs
    Jul 22, 2013

    No comment left

  • spoiledbasher
    Jul 3, 2013

    No comment left

  • veggiemama
    Jun 25, 2013

    My husband especially liked this.

  • rena 55
    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!