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    You are in: Home / Recipes / Raspberry Lemon Cream Cake Recipe
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    Raspberry Lemon Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    scarley's Note:

    delish.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare frosting: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth. Add cream and vanilla; increase speed to high and beat until stiff peaks form. Refrigerate frosting while assembling cake.
    2. 2
      Assemble cake: Cut pound cake horizontally into 3 even slices. Place bottom slice on platter; spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish. Arrange half of remaining raspberries over lemon curd. Spread 1 side of each remaining pound-cake slice with jam. Place 1 pound-cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours or overnight.
    3. 3
      To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.
    4. 4
      **Cook time is refrigerate time.**.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Lemon Cream Cake

    Serving Size: 1 (62 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 176.2
     
    Calories from Fat 123
    69%
    Total Fat 13.6 g
    21%
    Saturated Fat 8.4 g
    42%
    Cholesterol 48.5 mg
    16%
    Sodium 35.0 mg
    1%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 8.0 g
    32%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    cake

    lemon curd

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