Easy Lemon Curd Pound Cake
1 largeSara Lee pound cake (frozen)
8 ozmascarpone cheese (softened)
4 ozheavy whipping cream (chilled)
1 ozlemon jello ( 4 1/2 cup size package)
8 ozjar or homemade lemon curd
2 Tbsplemon juice or extract
5-6 slicestrawberries, fresh
How to Make Easy Lemon Curd Pound Cake
- 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)