LEMON RASPBERRY STUFFED POUND CAKE

LEMON RASPBERRY STUFFED POUND               Ingredients

• 1 frozen Family size pound cake, thawed (or homemade if preferred)
• 1 1/2 cups frozen whipped topping, thawed
• 1 1/2 cups fresh raspberries
• 1/2 cup lemon curd (found by pie filling or jams)
For the Icing:
• 1 cup powdered sugar
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp heavy cream

Instructions

Pour the icing over the top of the pound cake and spread to cover the top, letting excess drip down the sides. Slice, serve and enjoy!Divide the pound cake in half, horizontally.

1. Spread the thawed whipped topping over the bottom half of the pound cake and top with raspberries in an even layer. Carefully drizzle the lemon curd over the top of the raspberries. Place the top half of the pound cake on top of the bottom half.
For the Icing:
2. Combine the powdered sugar, lemon zest, lemon juice and heavy cream in a small bowl and whisk until smooth and combined. Add more heavy cream to thin the icing if needed.