DoubleShot Lemonade Pound Cake with Berries

Lori McLain


I wanted a BIG lemonade flavor like the lemonade at the fair....then just top with delicious lemon curd and berries !


★★★★★ 2 votes

10 Min
50 Min


  • 1 box
    lemon cake mix ( i used duncan hines)
  • 1 c
    sour cream
  • 3/4 c
    thawed lemonade concentrate or very strong lemonade
  • 3 oz
    softened cream cheese
  • 3 large
  • 1 tsp
    vanilla extract
  • 2/3 c
    lemon curd
  • 1 pt
    red raspberries, divided
  • 3 Tbsp
  • 1/2 pt

How to Make DoubleShot Lemonade Pound Cake with Berries


  1. Preheat oven to 350 degrees and spray loaf pan ( 8 x 5)with cooking spray.
  2. Mix all ingredients together in a large mixing bowl and beat well until smooth. Pour batter into prepared pan.
  3. Bake at 350 degrees about 45 minutes to 60 minutes.
    Cake is done when a toothpick inserted in the middle comes out clean.
  4. Cool on rack 30 minutes
  5. Then slice individual servings of cake and place on plates. Spread a thin layer of lemon curd on each slice of cake.
  6. In a small bowl, mash half the raspberries with the sugar until juicy. Drizzle mashed raspberries on top of the lemon curd layer, then top with remaining raspberries and blueberries.

Printable Recipe Card

About DoubleShot Lemonade Pound Cake with Berries

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemonade, #berries

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