Lemon Love Cake

Name: Lemon Love Cake
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp lemon flavored gelatin powder; 283 grams lemon curd; 118 milliliters lemonade frozen concentrate, thawed; 1 store-bought pound cake ring; 454 grams box powdered sugar; 59 milliliters frozen whipped topping, thawed; 237 milliliters frozen whipped topping, thawed

Lemon Love Cake is a gluten free and dairy free recipe with 8 servings. This dessert has 530 calories, 4g of protein, and 6g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, whipped topping, lemonade concentrate, and a few other things to make it today. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.

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Serrated Knife

In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.

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Whipped Topping

Lemon Curd

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Bowl

To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved.

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Icing

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Bowl

Drizzle icing over cake until completely covered in icing.

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Icing

Let set before serving.

Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.

Ingredients you will need

Edible Flowers