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Luscious Lemon Creation


The delicious dessert combines a moist lemon pound cake with a mascarpone, lemon curd, and crushed pineapple filling. Truly a Lemon Pound Cheese Cake!!















1 pkg Lemon cake mix
1 pkg instant Lemon pudding mix
4 eggs
1 cup water
1/2 cup oil

1 jar Lemon Curd
2-3 containers of Mascarpone Cheese
1 large can crushed pineapple, drained
1-2 tsp vanilla extract (to taste)

1/2- 1 pint heavy cream
Remainder of filling


Cake 1. Put cake mix and pudding mix in large bowl or bowl of stand mixer. Add eggs, water, and oil. 2. Blend ingredients on low for a few seconds, then beat on medium for two minutes. 3. Grease and flour a 9 x 13" cake pan. 4. Pour cake mixture into the pan and bake at 350℉ (180℃) for 45 minutes or until toothpick comes out dry. 5. Cool cake thoroughly, on counter for a couple of hours or in refrigerator over night. 6. Remove cake from pan by inverting using a cutting board. 7. With a sharp serated knife, cut cake in half horizontally. This is most easily down in you have the cake in a 1" high broiling pan. Use the sides of the pan as a guide to making the cut even. 8. Using a flexible cutting board sheet or a large spatula, remove top half of cake.

Filling 1. Mix together the lemon curd and 2 containers of Mascarpone cheese. 3. Put the drained crushed pineapple in a tea towel and squeeze out additional moisture. 4. Add pineapple and vanilla to the cheese/curd mixture. Blend well. 5. Taste. If it seems too sweet for your taste, add up to one more container of Mascarpone.

Final Instructions 1. Spread a thick layer of the cheese/curd filling on one side of the bottom layer cake. 2. Put second layer of cake atop the filling. 3. In a clean, cold bowl, beat the heavy cream until stiff peaks form, being careful not to overbeat and turn the mixture to butter! 4. Add remaining filling mixture to the cream, and blend well. 5. Frost the top and sides of cake. 6. Sprinkle top with candied walnuts or pecans. 7. Chill thoroughly and serve cold.


* not incl. in nutrient facts

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