There’s something truly special about a classic pound cake, especially when paired with tangy lemon cream and fresh berries. This lemon cream pound cake recipe not only delivers on flavor but is also a cost-effective treat. It uses basic pantry ingredients you likely already have at home. Perfect for entertaining or simply indulging your sweet tooth, this cake brings a touch of elegance without breaking the bank. I remember the first time I made this for a family gathering. It made an instant hit and became a staple in our celebrations. The combination of the moist, buttery cake with the bright, zesty lemon cream and juicy berries is simply irresistible (Love lemon and berries? Try Strawberry Lemonade Cupcakes!). Plus, you can easily adapt this lemon cream pound cake recipe to use whatever berries are in season. This makes it both versatile and delicious.
Love a good pound cake? Try our recipe for Cold Oven Pound Cake!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (16 oz.) pkg. pound cake mix
- 2 eggs
- 1/4 cup butter, at room temp.
- 2 lemons, zested, juiced
- 1 cup heavy cream
- 1/2 cup lemon curd
- 2 cups strawberries or mixed berries
Instructions
PrintHeat oven to 375°F. Grease 9” deep-dish pie pan. On low speed, beat cake mix, eggs, butter, 2/3 cup water, lemon zest and juice 30 sec. On medium, beat 2 min. Spread in pie plate. Bake 25 min.; let cool. Beat cream until stiff. Fold in lemon curd. Spread half over cake. Top with berries. Serve with remaining whipped cream mixture.
Nutrition
- Calories: 408 kcal
- Fat: 19 gram
- Saturated Fat: 11 gram
- Protein: 5 gram
- Carbohydrate: 57 gram
- Fiber: 1 gram
- Cholesterol: 101 mg
- Sugar: 39 gram
- Sodium: 230 mg
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