Raspberry Lemon Cream Cake: A Symphony of Tart and Sweet

There’s a certain magic that happens when the sharp, vibrant tang of lemon dances with the sweet, slightly tart burst of raspberries. It’s a pairing that’s both refreshing and deeply satisfying, and for me, it always evokes memories of sun-drenched afternoons and leisurely garden parties. This Raspberry Lemon Cream Cake, with its impossibly tender pound cake layers and luscious, cloud-like frosting, is the perfect embodiment of that delightful contrast. The first time I encountered a dessert like this, it was at a small bakery tucked away on a charming European side street, the scent of citrus and berries wafting out into the cobblestone lane. It wasn’t just a cake; it was an experience, a perfect balance of textures and flavors that has stayed with me ever since. Recreating that sensation at home, bringing a piece of that sunshine into my own kitchen, has been a true joy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours (refrigeration time)
• Total Time: 2 hours 15 minutes
• Servings: 8-10
• Yield: 1 cake
• Dietary Type: Classic

Ingredients

This cake is all about layers of flavor and texture, brought together by simple, high-quality ingredients.

For the Cream Cheese Frosting:

• 2 ounces cream cheese, softened
• 3 tablespoons confectioners’ sugar
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract

For the Cake Assembly:

• 10 3/4 ounces frozen all-butter pound cake, thawed
• 1/2 cup prepared lemon curd
• 2 cups raspberries
• 3 tablespoons seedless raspberry jam
• Lemon peel strip, for garnish

Equipment Needed

To bring this delightful cake to life, you’ll want to have a few essential tools ready:

• Electric mixer (stand or hand mixer)
• Large mixing bowl
• Medium mixing bowl
• Spatula or offset spatula
• Sharp serrated knife
• Serving platter
• Plastic wrap

Instructions

Creating this Raspberry Lemon Cream Cake is a straightforward process, but each step is designed to build upon the last, ensuring a spectacular final result. The “cooking” here is really about chilling and allowing the flavors to meld, so plan accordingly for that crucial refrigeration period.

1. Prepare the Frosting: In a large bowl, using your electric mixer on medium speed, beat the softened cream cheese and confectioners’ sugar until the mixture is completely smooth.
2. Add Wet Ingredients to Frosting: Add the heavy whipping cream and vanilla extract to the cream cheese mixture.
3. Whip the Frosting: Increase the mixer’s speed to high and beat until stiff peaks form. This means that when you lift the beaters, the frosting will stand up firmly.
4. Refrigerate Frosting: Cover the bowl containing the frosting loosely with plastic wrap and refrigerate it while you begin assembling the cake. This will help it firm up and be easier to spread.
5. Prepare the Pound Cake: Cut the thawed pound cake horizontally into 3 even slices. The goal is to create distinct layers for assembly.
6. Begin Layering: Place the bottom slice of pound cake onto your serving platter.
7. Add Lemon Curd: Spread half of the prepared lemon curd evenly over the bottom pound cake slice.
8. Reserve Raspberries: Reserve about 1/2 cup of the raspberries specifically for garnishing the finished cake.
9. Add First Layer of Raspberries: Arrange half of the remaining fresh raspberries over the lemon curd.
10. Add Jam to Next Layer: Spread 1 side of each of the remaining two pound-cake slices with the seedless raspberry jam. This jam layer adds another dimension of raspberry flavor and helps to “glue” the layers together.
11. Assemble Second Layer: Place one of the pound-cake slices, jam side down, directly over the raspberry-topped cake layer.
12. Repeat with Curd and Raspberries: Spread the remaining half of the lemon curd over this new pound cake layer.
13. Add Second Layer of Raspberries: Arrange the remaining fresh raspberries over the lemon curd.
14. Top the Cake: Place the final pound-cake slice, jam side down, on top of the raspberry layer, creating the top of your cake.
15. Frost the Cake: Carefully spread the refrigerated frosting evenly over the top and sides of the assembled cake, ensuring a beautiful, smooth finish.
16. Chill to Set: Cover the cake loosely with plastic wrap.
17. Refrigerate: Refrigerate the cake for 2 hours or overnight. This crucial step allows the cake layers to soften slightly, the flavors to meld beautifully, and the frosting to set firmly, making it easier to slice.
18. Garnish and Serve: Just before serving, garnish the top of the cake with the reserved raspberries and the lemon peel strip.
19. Slice: Use a serrated knife to cut the cake crosswise into slices. The serrated edge will help prevent the cake from compressing and smearing the frosting.

Cook time is refrigerate time.

Expert Tips & Tricks

Achieving that perfect balance in this Raspberry Lemon Cream Cake is all about attention to detail. Here are a few pointers from my years in the kitchen to elevate your creation:

• Thawing the Pound Cake: Ensure your pound cake is fully thawed but not overly warm or mushy. A slightly chilled pound cake will slice more cleanly. If it’s too warm, pop it in the fridge for 15-20 minutes.
• Soften the Cream Cheese Properly: Make sure your cream cheese is truly at room temperature for the frosting. If it’s too cold, it will be lumpy, and if it’s too warm, the frosting might be too soft. A good test is that it should yield slightly to gentle pressure from your finger.
• Whipping Cream to Stiff Peaks: Don’t over-whip your heavy whipping cream, or you’ll end up with butter. Watch for the point where the peaks hold their shape firmly when the beaters are lifted.
• Jam Consistency: For the smoothest layer and ease of spreading, consider warming the seedless raspberry jam very gently for a few seconds in the microwave or in a small saucepan. This makes it more pliable.
• Chilling is Key: Don’t rush the refrigeration period! This is where the magic happens. The cake needs time for the moisture from the curd and jam to slightly soften the pound cake, and for the flavors to meld into a harmonious whole. Overnight is truly ideal for the best texture and flavor.
• Slicing Technique: A serrated knife is your best friend here. Dip the knife in hot water and wipe it dry between each slice for the cleanest cuts, especially through the frosted layers.

Serving & Storage Suggestions

This Raspberry Lemon Cream Cake is a showstopper on its own, but it can be beautifully complemented by a dollop of freshly whipped cream or a light dusting of confectioners’ sugar. Its bright flavors make it a perfect dessert for brunch, afternoon tea, or any occasion that calls for a touch of elegance.

Storage: Leftovers can be covered loosely with plastic wrap and refrigerated for up to 2-3 days. The cake tends to get even more tender and flavorful on the second day. Due to the cream cheese frosting and fresh berries, it is not recommended to store this cake at room temperature for extended periods. Freezing is also generally not ideal, as the texture of the pound cake and cream cheese frosting can be compromised upon thawing.

Nutritional Information

Here is an estimated nutritional breakdown for this delightful cake. Please note that these values are approximate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	26%
Saturated Fat	12g	60%
Cholesterol	70mg	23%
Sodium	150mg	7%
Total Carbohydrate	30g	11%
Dietary Fiber	2g	7%
Sugars	22g	44%
Protein	4g	8%
Vitamin C	15%
Calcium	6%

• Values are based on 10 servings and may vary.
• % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is delightful as is, feel free to play with it to suit your preferences or what you have on hand.

• Berry Bonanza: If raspberries aren’t your favorite, feel free to substitute with fresh blueberries, strawberries, or a mix of berries. Just be sure to reserve about 1/2 cup for garnish.
• Citrus Twist: For an even more intense lemon flavor, you could add a tablespoon or two of fresh lemon zest to the pound cake batter if you’re making it from scratch, or even fold a bit of zest into the cream cheese frosting.
• Lemon Extract: If you don’t have lemon curd, you could try making a lemon-flavored cream cheese frosting by adding a touch of lemon extract to the frosting. However, the curd provides a wonderful texture and concentrated flavor that’s hard to replicate.
• Different Cake Base: While pound cake is ideal for its density and ability to hold up to the fillings, a dense, moist vanilla or yellow cake, baked in sheet pans and then cut to size, could also work.

FAQs (Frequently Asked Questions)

Q: Can I make the Raspberry Lemon Cream Cake ahead of time?
A: Yes! In fact, it’s best when refrigerated for at least 2 hours, or ideally overnight. This allows the flavors to meld and the cake to achieve its perfect texture.

Q: My cream cheese frosting is too runny, what can I do?
A: Ensure your cream cheese was properly softened but not warm. If it’s still too runny, you can try refrigerating the frosting for another 30 minutes to an hour to firm it up before spreading.

Q: How many servings does this recipe yield?
A: This recipe is designed to serve approximately 8 to 10 people, depending on the size of the slices.

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries. If using frozen, do not thaw them completely before adding them to the cake. Gently rinse them and pat them dry very well.

Q: How long will the cake last in the refrigerator?
A: Leftover cake, when properly stored covered in the refrigerator, will keep well for 2 to 3 days.

Final Thoughts

This Raspberry Lemon Cream Cake is more than just a dessert; it’s an invitation to slow down, savor the moment, and enjoy the simple pleasures. The interplay of the tender pound cake, the bright zing of lemon curd, the sweet burst of fresh raspberries, and the luscious, creamy frosting creates a symphony of flavors that is both sophisticated and comforting. I encourage you to gather your ingredients, embrace the process, and allow this cake to bring a little sunshine and delight to your table. It pairs wonderfully with a crisp glass of Prosecco or a fragrant cup of Earl Grey tea, making any occasion feel a bit more special. I can’t wait to hear about your creations and the joy they bring!