Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake
Staff Writer
Sara Lee

This easy dessert uses store-bought pound cake and dresses it up with lemon and raspberries. 

Recipe courtesy of Trish Rosenquist at www.momontimeout.com

4
Servings
760
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 package lemon pound cake, such as Sara Lee Lemon Pound Cake
  • 8 Ounces cream cheese, softened
  • 1/4 Cup butter, softened
  • 1 Tablespoon lemon juice
  • 2 lemons, zested
  • 2-3 Cups confectioners' sugar
  • 1 Tablespoon seedless raspberry jam
  • Fresh raspberries and lemon slices for garnish

Directions

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 the 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.

Nutritional Facts

Total Fat
48g
69%
Sugar
7g
8%
Saturated Fat
15g
63%
Cholesterol
55mg
18%
Carbohydrate, by difference
76g
58%
Protein
9g
20%
Vitamin A, RAE
169µg
24%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
45mg
5%
Choline, total
17mg
4%
Fiber, total dietary
15g
60%
Folate, total
49µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
3mg
21%
Phosphorus, P
92mg
13%
Selenium, Se
8µg
15%
Sodium, Na
367mg
24%
Water
41g
2%

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.