Raspberry Lemon Layer Cake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking is my best and biggest hobby â trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. 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. Yield: 6 servings.
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