James Carrier
Yield
Makes 12 to 16 servings

How to Make It

Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.

Ratings & Reviews

mlotfi's Review

mlotfi
May 27, 2013
Delicious...Great hit!!!

JenniferQuach's Review

brittnorthcutt
February 21, 2012
I love Lemon Cakes

brittnorthcutt's Review

JenniferQuach
May 08, 2011
Made this for Mother's Day... it was a hit! I mixed the jam and lemon curd (after letting it soften a bit) rather than topping the jam with the curd.