Four-Ingredient Raspberry Lemon Icebox Cake

April 19, 2021 By: Comments
Raspberry Lemon Icebox Cake slice with fresh raspberries and lemon slice on white plate, cutting board with bowl of raspberries, 2 halves of lemon, serving dish with entire icebox cake, fork, on white stone counter
Tagged: Lemon Lemon. Affordable Affordable. Kid Friendly Kid Friendly. Raspberries Raspberries. Spring Spring. Recipes Easy Recipes Easy. Desserts Desserts. Cakes Cakes. Mother's Day Mother's Day.
Prep:
15 minutes
Cook:
0 minutes
Serves:
8
Show Mom how much she means to you and the family with a sweet gesture that she’ll love biting into. This Raspberry Lemon Icebox Cake is beautiful to look at, absolutely delicious and so easy to put together with only four ingredients and no cooking required. So, it’s the perfect edible gift to get the kiddos to help with. Just layer the items below in a loaf pan, set in the freezer, top with additional whipped topping and it’s ready to enjoy!

Ingredients

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Directions

  1. Line a 9x5-inch loaf pan with plastic wrap, allowing it to hang over all sides.
  2. Gently fold 1/2 of the lemon curd into the whipped topping.
    Hand mixing lemon curd and whipped topping in mixing bowl, bowl of raspberries, cut lemon, white stone counter
  3. Slice the pound cake horizontally into three equal slices. Place one layer in the bottom of the prepared pan. Top with 1/4 of the whipped topping mixture. Sprinkle with 1/2 of the raspberries and gently spread with 1/4 cup of the lemon curd.
    Hand spreading whipped topping mixture onto pound cake in pan, bowl of raspberries, sliced lemon, white stone counter
  4. Gently press second pound cake layer into the lemon curd. Repeat layers of whipped topping, raspberries and lemon curd. Top with the remaining layer of pound cake. Cover pan with excess plastic wrap and freeze for at least 6 hours. Refrigerate the remaining whipped topping mixture.
    Hand placing raspberries on top of pound cake and whipped topping in pan, bowl of raspberries, sliced lemon, white stone counter
  5. Uncover the cake and invert onto a serving dish. Unmold and remove plastic wrap. Cover the cake with remaining whipped topping and serve immediately or store in the freezer until ready to serve.
    Raspberry Lemon Icebox Cake slice with fresh raspberries and lemon slice on white plate, cutting board with bowl of raspberries, 2 halves of lemon, serving dish with entire icebox cake, fork, on white stone counter