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Lemon Cream Cheese Pound Cake – a showstopping, no-bake dessert that really DOES taste as good as it looks!

You know that ubiquitous question about what you’d take along with you to a deserted island if you could only choose one thing? Pound Cake is what I’d choose for my dessert category, hands down. Instant answer without any hesitation, no doubts or regrets in my choice. I’ve been using pound cake since I first began cooking and I’ve never found a more versatile, delicious product. It’s the perfect base for this simple, show-stopping Lemon Cream Cheese Pound Cake with Fresh Berries.

This easy Lemon Cream Cheese Pound Cake recipe is SO good and SO pretty! It’s one of my go-to desserts and everyone always loves it. I love that it uses ingredients I always have on hand yet looks as though I must have planned it well in advance. For this recipe I make a homemade lemon cream cheese “frosting” with just a few ingredients: cream cheese, butter, powdered sugar, the juice and zest of a lemon and a little vanilla extract. The layer in the middle is seedless raspberry jam that I soften in the microwave to make it super spreadable, then I top it all with fresh berries and a few sprigs of mint. It really can’t get more simple!

Plus, you’ll notice in the photo below that the filling isn’t straight across? I love the perfect imperfections this recipe. It’s not supposed to look perfect yet it’s so pretty that everyone always oohs and aahs. I’ve toyed with the idea of making a second cut in that would make another slanted line, sort of a zig-zag pattern. Pretty, right? If anyone tries it I hope you’ll shoot me a pic!

I always keep a pound cake in my freezer; did you know it can be ready in just 10 seconds in the microwave?! I use it for so many things: trifles are a cinch, grilled pound cake sandwiches are AMAZING (I really need to share the one I make with grilled peaches, it tastes a little like fried ice cream!) and my Nutella Mousse Cake wouldn’t be nearly as simple or delicious without it. I just made a video last month for the Nutella Mouse cake so be sure to pop over to that post and check it out!

I made a video for this Lemon Cream Cheese Pound Cake, too. I couldn’t resist since it’s so much fun to make and so pretty once it’s finished. I make mini lemon cream cheese pound cakes with different sized round cutters, too! The options for this recipe is endless and would be perfect for any occasion, especially a shower or Mother’s Day. I know my mom would love this (lemon is a favorite of hers, too).

{I wanted to mention that I am partial to the Sara Lee brand. I’ve tried others and they’re just not the same. Sara Lee has a firmer texture and can stand up to almost anything you make with it; if it’s too crumbly you’ll have trouble with assembly.}

Here’s the video I mentioned showing how to make this gorgeous Lemon Cream Cheese Pound Cake with Fresh Berries. You won’t believe how simple it is!

Lemon Cream Cheese Pound Cake with Fresh Berries

Yield: 0

Ingredients

Lemon Cream Cheese Frosting

2 8- ounce packages cream cheese, softened
1/2 cup unsalted butter, softened
juice and zest from one lemon, about 1/4 cup juice
1 teaspoon vanilla extract
1 1/4 cups powdered sugar

Assembly

1 family-size, 16 oz. Sara Lee® Pound Cake
1/4 cup seedless raspberry jam, slightly softened in the microwave (about 15 seconds)
assorted berries, for topping (I prefer raspberries, blackberries and strawberries)
fresh mint sprigs, for garnish

Instructions

Make the Lemon Cream Cheese frosting:

Cream the butter and cream cheese together until smooth. Add lemon juice, lemon zest and vanilla extract; beat well. Add half of powdered sugar, beat well. Add remaining sugar and beat until well-incorporated and very smooth. Set aside.

Assembly:

Slice Sara Lee® pound cake in half lengthwise. Spread softened jam onto cut side of bottom half; top with other half. Place pound cake on a serving platter.
Spread frosting over entire cake (you may have extra; I usually serve it in a dish on the side along with extra berries so guests can load up on their favorites). Top with berries and mint sprigs.

Author
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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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