Raspberry Lemon Layer Cake Recipe

By KitchenGnome

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

Preparation

Step 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.

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.

Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.
Yield: 6 servings.

Originally published as Raspberry Lemon Layer Cake in Taste of Home
June/July 2013