Lemon Delice Cake

I’ve been making this Lemon Delice dessert, cut from The Miami Herald Food Section, for over thirty years. The reason why? It’s delicious, a breeze to make and it looks quite impressive. My mother loves lemon, so I’ve made this cake for her birthday on more than one occasion. It starts with a store-bought pound cake (I use Sara Lee) and comes together in about 10 minutes, making it a perfect dessert for spur-of-the-moment get togethers.

The recipe is from legendary French Chef and author Jacques Pepin. I garnished it with lemon slices, edible flowers and blackberries and served it with Raspberry Swirl Ice Cream. Delice means: something giving pleasure. This recipe has given pleasure to me, as well as my guests over the years. I hope it gives you pleasure as well.

Lemon Delice

Recipe by Jacques PepinCourse: DessertCuisine: FrenchDifficulty: Easy


Prep time




  • 1 fresh or frozen (10 ounce) Pound cake, preferably whole butter

  • 4 Tablespoons (1/2 stick) unsalted butter, room temp

  • 2 ounces cream cheese, room temp

  • 4 Tablespoons lemon juice, divided

  • 1/2 cup confectionery sugar


  • Remove the cake from its container and trim it evenly to remove the brown exterior from the top, sides and bottom. Slice the cake horizontally to create three layers.
  • Combine the butter, cream cheese, 2 tablespoons lemon juice and confectionery sugar in the bowl of a food processor and process until smooth.
  • Sprinkle the cake layers with the remaining lemon juice and re-form the cake, coating each layer and the top and sides with buttercream.
  • Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and kept, covered, in the refrigerator.

Recipe Video


  • Garnish with thin lemon slices and berries, if desired.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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