Lemon-Raspberry Icebox Cake

Kitchen Tested
  • Yield 14 servings
  • Prep 25 mins
  • Cook 0 mins

Lemon curd is the secret ingredient in this easy cake.

Mark Boughton/styling: Teresa Blackburn 

Store-bought lemon curd is the very thing for making fast-and-easy desserts with lots of lemon flavor.


1 (10-ounce) jar lemon curd (about 1 cup)
2 cups cold heavy cream
1/2 cup powdered sugar
1/3 cup raspberry jam
12 full graham cracker sheets (48 crackers)
1 cup fresh raspberries


  1. Stir lemon curd with a rubber spatula in a large bowl until smooth and creamy.
  2. Beat cream and sugar in another large bowl until soft peaks form. Stir about one-quarter of the whipped cream into lemon curd. Fold in remaining cream.
  3. Line a 9-inch springform pan with plastic wrap. Spread a thin layer of lemon mixture on bottom of pan. Spread a thin layer of jam on 16 crackers and arrange, jam sides up, in pan. Top with about one-third of remaining lemon mixture.
  4. Repeat with two more layers of jam, crackers and lemon mixture, ending with lemon mixture. Arrange raspberries around top edge.
  5. Refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap.

Recipe by Jean Kressy.
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