Sweet Life

Prep/Cook Time
  • 20 minutes prep
  • 0 minutes cook
Servings 6 people
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  • 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1/3 cup lemonade concentrate
  • 3 tablespoons lemoncello liqueur (optional)
  • 1 cup mascarpone cheese softened
  • 1/2 cup whipping cream
  • 1/2 cup lemon curd
  • 1/3 cup marshmallow cream or fluff
  • 1 teaspoon lemon zest
  • fresh raspberries (optional)
  1. Cut cake into twelve 1/4-inch slices. Line the bottom of an 8 x 8-inch square baking dish with 6 of the cake slices.
  2. Combine lemonade concentrate and liqueur, if desired, in a glass measuring cup or bowl.
  3. Brush half of the cake slices with half of lemonade mixture. Set aside.
  4. Place mascarpone cheese, cream, lemon curd, marshmallow cream and zest in a large bowl. Beat until smooth.
  5. Spread cake slices with half of lemon cream filling. Top with the remaining 6 cake slices. Brush with remaining syrup and spread with remaining cream filling.
  6. Refrigerate for 1 hour to overnight. Garnish with lemon zest and fresh raspberries, if desired.

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