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 DeliceCourse: DessertCuisine: FrenchDifficulty: Easy
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.
- Garnish with thin lemon slices and berries, if desired.
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