Pound Cake with Lemon Cream Recipe

This Pound Cake with Lemon Cream Recipe is a light and refreshing recipe, which is made with light whipped topping and fresh lemon zest. It’s the perfect no-fuss dessert, ready in about 5 minutes.

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Pound Cake with Lemon Cream Ingredients

4 slices prepared pound cake
1 cup light whipped topping (like Cool Whip), thawed
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Mint sprigs, for optional garnish

How To Make Pound Cake with Lemon Cream

Make the Lemon Cream: In a small bowl, add the thawed whipped topping, fresh lemon juice, and finely grated lemon zest. Gently fold the ingredients together with a spatula until they are just combined. Do not overmix.
Arrange the Cake: Place one slice of prepared pound cake on each of the four dessert plates.
Top and Garnish: Spoon a generous dollop of the lemon cream on top of each slice of pound cake. Garnish with a fresh mint sprig, if desired.
Serve: Serve immediately.

Recipe Tips

How can I make this even better? For a fantastic texture and flavor contrast, lightly toast the pound cake slices in a toaster or under the broiler for 1-2 minutes until they are golden brown and warm. Let them cool for 30 seconds, then top with the cold lemon cream.
Can I use fresh whipped cream? Yes, but the texture will be different. The stability of a whipped topping (like Cool Whip) holds up well. If using fresh cream, whip 1/2 cup of heavy cream with 1 tablespoon of powdered sugar, then fold in the lemon juice and zest.
Can I add fruit? Absolutely. This dessert is the perfect base for fresh berries. A small handful of fresh blueberries or sliced strawberries would be a delicious addition on top of the lemon cream.
Can I make this ahead of time? The lemon cream can be made up to 1 day in advance and stored in an airtight container in the refrigerator. Assemble the dessert just before serving to prevent the pound cake from getting soggy.

What To Serve With Pound Cake with Lemon Cream

This light and easy dessert is perfect after a meal or as an afternoon treat.

A hot cup of tea (like Earl Grey or chamomile)
A cup of coffee
A small bowl of fresh berries

How To Store Pound Cake with Lemon Cream

This dessert is designed to be assembled and eaten immediately.

Refrigerate: If you have leftovers, store them covered in the refrigerator for up to 1 day, but be aware the cake will become soggy from the cream. It is best to store the components separately.

Pound Cake with Lemon Cream Nutrition Facts

(Per serving, one slice)

Calories: ~280 kcal
Total Fat: 17g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 280mg
Total Carbohydrate: 30g
Dietary Fiber: 1g
Sugars: 20g
Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What kind of pound cake is best?

A store-bought (like Sara Lee) or bakery-bought all-butter pound cake is perfect. You can also use angel food cake for an even lighter, fluffier version.

Can I use lime instead of lemon?

Yes, lime juice and lime zest would make a delicious “Key Lime” style cream.

What’s the difference between lemon juice and lemon zest?

Lemon juice provides the bright, tart flavor. Lemon zest (the yellow outer peel) provides the fragrant lemon oil and aroma. Using both gives you the full, rounded lemon flavor.