4
1 rating

Lemon Raspberry Pound Cake

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

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
Servings4
Calories Per Serving1011
Total Fat47g72%
Sugar116gN/A
Saturated24g100%
Cholesterol168mg56%
Protein10g19%
Carbs144g48%
Vitamin A384µg43%
Vitamin B120.6µg9.6%
Vitamin C17mg29%
Vitamin D1µgN/A
Vitamin E1mg6%
Vitamin K5µg6%
Calcium122mg12%
Fiber2g6%
Folate (food)43µgN/A
Folate equivalent (total)70µg18%
Folic acid16µgN/A
Iron2mg12%
Magnesium17mg4%
Monounsaturated11gN/A
Niacin (B3)2mg10%
Phosphorus228mg33%
Polyunsaturated5gN/A
Potassium300mg9%
Riboflavin (B2)0.4mg22.5%
Sodium640mg27%
Sugars, added76gN/A
Thiamin (B1)0.2mg14.8%
Trans0.7gN/A
Zinc0.8mg5.5%
Tags