Posted by: marthabernie | August 23, 2015

RASPBERRY LEMON LAYER CAKE

I love lemon curd, so I am always looking for ways to use it.  This recipe is quick and simple because it calls for a frozen pound cake such as Sara Lee’s cake that has been on the market for decades.  However, if you want to take the time to make your own pound cake, better yet a lemon pound cake, this is double delicious and quite spectacular when you serve it at your table.

RASPBERRY LEMON LAYER CAKE

1-1/2 Cups heavy whipping cream

3 tablespoons confectioners’ sugar

3 tablespoons orange juice

1 load (10 or 11 oz) frozen pound cake, thawed

1 jar (or 10 ounces homemade) 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, then 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 berries and 1/3 cream mixture.  Repeat layers.  Replace cake top; spread with remaining lemon curd.  Frost top and sides of cake with remaining cream.  Top with remaining raspberries; refrigerate until serving.


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