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5 from 1 vote

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 6
Calories 359kcal
Author Trish - Mom On Timeout


  • 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


  • 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.


Calories: 359kcal | Carbohydrates: 37g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 458mg | Potassium: 151mg | Fiber: 1g | Sugar: 21g | Vitamin A: 820IU | Vitamin C: 20.2mg | Calcium: 84mg | Iron: 1.7mg