Description
Lemon raspberry layered dessert is a fresh, tangy, and sweet treat made with layers of lemon cake, whipped cream, lemon curd, and fresh raspberries, ideal for warm-weather gatherings.
Ingredients
Units
Scale
- 1 lemon cake (baked and cooled)
- 2 cups fresh raspberries
- 1 cup lemon curd or lemon pudding
- 2 cups whipped cream or whipped topping
- 2 tablespoons powdered sugar (for dusting)
- Mint leaves (optional, for garnish)
Instructions
- Bake the lemon cake according to package or recipe instructions and allow to cool completely. Cut into cubes.
- In a trifle dish or serving glasses, layer lemon cake cubes, lemon curd, whipped cream, and fresh raspberries.
- Repeat layers until the container is filled, ending with whipped cream on top.
- Top with extra raspberries, a dusting of powdered sugar, and mint leaves if using.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use store-bought lemon cake for quicker prep.
- Thaw and drain frozen raspberries if using.
- Serve within a day to avoid soggy cake layers.
- Lemon zest in whipped cream adds extra citrus zing.
- Layer in individual parfait glasses for elegant presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg