Name: Lemon Raspberry Pound Cake with Lemon Cream Cheese Frosting
Prep time: 10 min
Yield: 6
Ingredients: 1 Sara Lee Lemon Pound Cake; 8 ounces cream cheese (softened); 1/4 cup butter (softened); 1 Tbls lemon juice; 2 lemons (zested); 2 -3 cups confectioners' sugar; 1 Tbls seedless raspberry jam or preserves; fresh raspberries and lemon slices for garnish

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A Sara Lee Lemon Pound Cake with a Raspberry Cream Cheese Filling and Lemon Cream Cheese Frosting – delicious!

Mmmmm…lemon. I can’t think of a single lemon dessert that I don’t just love. It’s just so fresh and sweet and just a little bit tart – absolute perfection! One of my favorite flavors to pair with lemon is raspberry. Fresh raspberries really make any dessert feel special with their bright, beautiful color and flavor. Well, National Pound Cake Day is tomorrow and we’re celebrating early with this delicious Lemon Raspberry Pound Cake! {Don’t you just love all these awesome holidays??} I couldn’t possibly let such an important holiday pass by without proper celebration could I?

This yummy treat is super easy to prepare with the help of a Sara Lee Lemon Pound Cake. A delicious raspberry filling and an easy lemon cream cheese frosting make this a dessert that you can prepare any night of the week! I love to give my family a little hint as to what they’re about to eat so I garnished this cake with some fresh lemon slices and dotted raspberries along the base of the cake. Such a pretty cake!

Sara Lee wants to help you celebrate National Pound Cake Day with a $50 VISA Gift Card AND 2 Sara Lee Pound Cake Coupons! Totally awesome right? I’m thinking you could buy LOTS of pound cake with that money 🙂

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Lemon Raspberry Pound Cake with Lemon Cream Cheese Frosting

Lemon Pound Cake with a Raspberry Cream Cheese Filling and Lemon Cream Cheese Frosting - delicious!

Course Dessert

Cuisine American

Keyword cream cheese, lemon, pound cake, raspberry

Prep Time 10 minutes

Servings

Calories 359kcal

Author Trish - Mom On Timeout

Ingredients

1 Sara Lee Lemon Pound Cake
8 ounces cream cheese softened
1/4 cup butter softened
1 Tbls lemon juice
2 lemons zested
2 -3 cups confectioners' sugar
1 Tbls seedless raspberry jam or preserves
fresh raspberries and lemon slices for garnish

Instructions

Beat softened cream cheese and butter until combined.
Beat in powdered sugar, lemon zest and lemon juice until smooth.
Add more lemon juice or powdered sugar to achieve desired consistency.
Remove 1/4 cup frosting and mix with raspberry jam.
Cut Sara Lee Lemon Pound Cake in half and spread raspberry filling on one half. Replace the top half of the cake and frost with lemon cream cheese frosting.
Garnish with lemon slices and/or fresh raspberries.
Keep refrigerated.
Note: If you cannot find the Sara Lee Lemon Pound Cake, buy the regular butter pound cake, poke holes all over the cake with a wooden skewer and pour a lemon glaze over the cake.
To make the lemon glaze, combine 1 Tbls lemon juice and 1 cup of powdered sugar.