Easy Lemon Curd Pound Cake

Mary Gonzalez


This is an easy cake recipe that is all about lemon. Great served slightly chilled. Pound cake, lemon curd, mascarpone cheese,whip cream, need I say more?


★★★★★ 1 vote

1 Hr
1 Hr 35 Min
No-Cook or Other


  • 1 large
    Sara Lee pound cake (frozen)
  • 8 oz
    mascarpone cheese (softened)
  • 4 oz
    heavy whipping cream (chilled)
  • 1 oz
    lemon jello ( 4 1/2 cup size package)
  • 8 oz
    jar or homemade lemon curd
  • 2 Tbsp
    lemon juice or extract
  • 2-3 Tbsp
  • 5-6 slice
    strawberries, fresh

How to Make Easy Lemon Curd Pound Cake


  1. Whip together (in a chilled bowl) on medium speed: mascarpone cheese , heavy whipping cream until stiff, slowly add jello, mix then add lemon curd-whip to blend
    Slowly add milk and lemon juice until smooth as pudding (more or less, if necessary). Finish on high speed
    Chill for at least an hour if not stiff enough. I've had to add a little sifted powdered sugar, mix until stiff.
  2. Slice cake in three layers (length wise). It's best to slice while cake is still slightly frozen. OR you can use an Angel Food Cake, but the pound cake seems to be the best choice.
  3. Spread frosting on cake, one layer at a time. If enough frosting is left after layering, you can cover the entire cake.
    Refrigerate at least two hours before serving.

    Garnish with sliced strawberries (optional)

Printable Recipe Card

About Easy Lemon Curd Pound Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: African
Other Tag: Quick & Easy

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