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Lemon daffodil cake

Servings:
Makes 12 servings
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Ingredients

For the cake:
  • 1 store-bought pound cake ring
  • 1 (10-ounce) jar lemon curd
  • 2 cup whipped topping, divided use
For the icing:
  • 1 store-bought pound cake ring
  • 1 (10-ounce) jar lemon curd
  • 2 cup whipped topping, divided use
  • 3 cup powdered sugar, sifted
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 tablespoon lemon-flavored gelatin powder
  • 1/4 cup whipped topping

Preparation

Baking Directions:

1.

For the cake, level the wider end of the cake with a serrated knife; this will become the bottom.

Slice off the top inch of cake.

Set aside, taking care not to break.

Scoop out a trench in the bottom layer of the cake for the filling.

Set aside.

2.

In a bowl, combine lemon curd and 1 cup of whipped topping.

Carefully fold in remaining cup of whipped topping until just combined.

Do not over stir.

Fill center trench with filling and return the top of the cake to its place.

3.

To make the icing, place powdered sugar, lemonade concentrate, gelatin powder, and whipped topping in a bowl and stir to combine, making sure that all lumps are dissolved.

Drizzle icing over cake and serve with fresh berries.

Pound cake ring can also be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole.