Lemon Easter Cake

Lemon Easter Cake by

Caroline Taylor


Serves: 8


  • 1 pre-baked loaf pound cake from the Ingles Bakery
  • 2 (6 oz.) jars pre-prepared lemon curd (can substitute orange or key lime)
  • 2 (16 oz.) pre-prepared containers cream cheese frosting
  • fresh lemon, sliced for decoration (optional)


  1. With a sharp bread knife, cut the pound cake into 3 layers (horizontally). Pipe the edges of the bottom layer with icing and fill inside the icing border with ½ a jar of the lemon curd. Repeat the process with the second layer.
  2. Place the top and final layer of the cake (cut side down) on the top. Ice the entire cake. Once the iced cake has firmed up, pipe a bead of icing around the edges of the top layer and fill with lemon curd.
  3. You can use any remaining frosting to decorate the bottom of the cake with rosettes for a prettier presentation.
  4. Decorate with slices of fresh lemon and enjoy!