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