Lemon Cake DElice

° 6 servings

If you like lemon, you’ll love this cake, which can be served on its own or in combination with ice cream or fruit. I use a good commercial pound cake and fill and frost it with a buttercream made in a food processor. Serve strong black coffee with the cake.

• 1 fresh or frozen pound cake (10 ounces), preferably all-butter
• 4 tablespoons (½ stick) unsalted butter, softened
• 2 ounces cream cheese, softened
• 4 tablespoons lemon juice
• ⅓ cup confectioners’ sugar

Trim the cake evenly to remove the brown exterior from the top, sides, and bottom. Slice the cake horizontally into 3 layers.

Combine the butter, cream cheese, 2 tablespoons of the lemon juice, and the confectioners’ sugar in a food processor and process until smooth.

Sprinkle the cake layers with the remaining 2 tablespoons lemon juice and fill and frost the cake, coating each layer and the top and sides with the buttercream. Refrigerate for 10 to 15 minutes before slicing and serving.

A store-bought pound cake is transformed into company fare with a buttercream made in a food processor.