easy lemon delight pound cake

Name: Easy Lemon Delight Pound Cake
Prep time: 30 min
Yield: 6
Ingredients: 1 - frozen (10 oz) pound cake, preferrably whole-butter; 1 - stick (8 t.) butter, softened; 4 ounce(s) cream cheese, room temperature; 4 tablespoon(s) fresh lemon juice; 3/4 cup(s) powdered sugar

(4 RATINGS)

374 Pinches 1 Photo

Candy Ayers

St. Paul, MN

Updated on Oct 25, 2010

This is a pretty and wonderfully lemony pound cake with a buttercream frosting. So simple to make but looks elegant when sliced and garnished with fresh berries.

Rate

prep time 30 Min

cook time

method ---

yield 6 - 8

Ingredients

1 - frozen (10 oz) pound cake, preferrably whole-butter
1 - stick (8 t.) butter, softened
4 ounces cream cheese, room temperature
4 tablespoons fresh lemon juice
3/4 cup powdered sugar

How To Make easy lemon delight pound cake

Step 1

Remove partially thawed pound cake from its container and slice the cake horizontally to create three layers.

Step 2

With an electirc mixer, combine the butter, cream cheese, 2 tablespoons lemon juice, and confectioners' sugar in a large bowl until creamy and well blended.
Step 3

Dip a pastry brush in the lemon juice and shake to sprinkle the cake layers with the remaining 2 T. lemon juice. Spread butter cream mixture on each layer and the top and sides of cake. Reform cake on serving platter.
Step 4

Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and refrigerated overnight.
Step 5

Garnish with fresh strawberries, if desired.
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