A buttery pound cake, doused with lemon liqueur and topped with lighter than air lemon mousse and berries — sounds like summer to me!
Our niece posted a photo of this dish, that a friend had made for a Memorial Day picnic, and I’ve been looking for a reason to make it ever since. Father’s Day seems like the perfect occasion. I just made two individual trifles for our brunch, but I have a lot of the ingredients left over, so I will make a trifle to share with friends at work.
Between the pound cake moistened with limoncello and the whipped cream folded into the lemon curd, this dessert is luxurious, but not at all difficult to prepare. You could do a rustic version, like I did above, with just a moistened slice of cake topped with the lemon mousse and berries. Either way, it will bring rave reviews!
Adapted from Tyler FlorencePrint
A memorable summer dessert
- pound cake (recipe below)
- 2 cups heavy cream
- 1 jar lemon curd
- limoncello liqueur
- seasonal berries or stone fruit, sliced if necessary
- Slice pound cake, allowing slices to dry out a bit
- Whip cream until stiff peaks form
- Fold in lemon curd (you’ll have better results if you whip the lemon curd a bit with a fork or a whisk before folding; it just makes the curd a little smoother and prevents lumps)
- To assemble, begin with a layer of the cream mixture, then a layer of cake
- Lightly sprinkle the cake with limoncello, add a layer of the cream mixture, then a layer of fruit.
- Repeat and chill
For pound cake:Print
A rich buttery pound cake, that can be dressed up in so many ways
- 1/2 c. butter, softened
- 1 c. sugar
- 2 eggs
- 1 1/2 c. flour
- 1/2 t. salt
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/2 c. buttermilk
- 1 t. vanilla
- Preheat oven to 325
- Cream butter and sugar
- Add eggs one at a time
- Combine dry ingredients and add to batter alternating with buttermilk and vanilla
- Pour batter into a lightly buttered 9 x 5 loaf pan
- Bake for approximately one hour at 325 degrees.