easy lemon curd pound cake
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?
prep time
1 Hr
cook time
1 Hr 35 Min
method
No-Cook or Other
yield
8-10 serving(s)
Ingredients
- 1 large Sara Lee pound cake (frozen)
- 8 ounces mascarpone cheese (softened)
- 4 ounces heavy whipping cream (chilled)
- 1 ounce lemon jello ( 4 1/2 cup size package)
- 8 ounces jar or homemade lemon curd
- 2 tablespoons lemon juice or extract
- 2-3 tablespoons milk
- 5-6 slices strawberries, fresh
How To Make easy lemon curd pound cake
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Step 1Whip 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.
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Step 2Slice 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.
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Step 3Spread 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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