Description
Lemon Raspberry Stuffed Pound Cake is a bright and luscious dessert made with a buttery pound cake filled with a creamy lemon layer and fresh raspberries, creating a sweet-tart treat perfect for spring or summer.
Ingredients
- 1 store-bought or homemade pound cake (loaf style)
- 1 cup fresh raspberries
- Lemon Cream Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup whipped topping or whipped cream
Instructions
- Using a sharp knife, cut the top inch off the pound cake and set aside.
- Hollow out the center of the cake, leaving about a 1-inch border on all sides. Reserve the removed cake pieces.
- In a bowl, beat cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Fold in the whipped topping until creamy.
- Gently mix in fresh raspberries (or layer them separately inside the cake).
- Spoon the lemon raspberry filling into the hollowed cake.
- Replace the top of the cake and wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours to set.
- Slice and serve chilled.
Notes
- Use thawed frozen raspberries if fresh aren’t available—just dry well before adding.
- Add a drizzle of lemon glaze on top for extra brightness.
- Substitute strawberries or blueberries for a fun variation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Assembled / No-Bake
- Cuisine: American