Easy Lemon Curd Pound Cake

Name: Easy Lemon Curd Pound Cake
Prep time: 1 h
Cook time: 1 h 35 min
Total time: 2 h 35 min
Yield: 8-10
Cuisine: African
Ingredients: 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 milk; 5-6 slice strawberries, fresh

By Mary Gonzalez
@margoz

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?

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

8-10

Prep:

1 Hr

Cook:

1 Hr 35 Min

Method:

No-Cook or Other

Ingredients

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

milk
5-6 slice

strawberries, fresh
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How to Make Easy Lemon Curd Pound Cake

Step-by-Step

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.
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.
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)