Lemon Love Cake

 

Level: Intermediate

Total: 10 min

Prep: 10 min

Yield: 6 to 8 servings

 

Ingredients

 

Cake:

 

1 store-bought pound cake ring

 

1 (10-ounce) jar lemon curd

 

1 cup frozen whipped topping, thawed

Icing:

 

1 (1-pound) box powdered sugar

 

1/2 cup lemonade frozen concentrate, thawed

 

1 tablespoon lemon-flavoured gelatin powder

                                                                              

1/4 cup frozen whipped topping, thawed

Guidelines

To assemble the cake, start by levelling the larger end of the cake with a serrated knife.

 

This will serve as the foundation. Slice one inch from the top of the cake. 

Carefully set away (do not break). Scoop out a trench in the cake for the filling. Set aside.

In a bowl, combine lemon curd and 1 cup of whipped topping. 

When blending everything together gradually, be careful not to overmix. 

Pour filling into the centre of the cake; cover with reserved cake top.

To prepare the icing, combine all the frosting ingredients in a bowl. 

Check to make sure every lump has vanished.

 

Pour frosting over the cake so that it covers the entire surface. 

Before serving, give it time to settle.

 

Cook's Notes: 

You can decorate a pound cake ring with a beautiful nosegay of roses or by inserting edible flowers in the middle hole. 

Alternatively, sandwich slices and frozen pound cake loaf could be purchased together with the lemon cream mixture. Garnish with extra lemon cream and fresh berries.

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