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Lemony Layered Bar Cake

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

BAR CAKE
  • 16 oz pound cake
  • 2 pints Talenti Zesty Lemon Sorbetto - softened slightly
  • 1 cup whipped topping
BLUEBERRY SYRUP
  • 1 cup blueberries
  • 1 cup water
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 1 tsp corn starch
  • lemon zest for garnish, if desired

Method
 

BLUEBERRY SYRUP
  1. Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes.
  2. Mix the cornstarch with 1 teaspoon of water and stir into the sauce, cooking until thickened - for 3 to 5 minutes.
  3. Stir in the lemon juice and allow to cool completely before serving.
BAR CAKE
  1. Remove the pound cake from the tin line the tin with plastic wrap. Then cut the cake into three equal layers lengthwise.
  2. Place the bottom layer into the lined tin then spread on pint of the softened Talenti Zesty Lemon over top.
  3. Add the 2nd layer of cake then spread another pint of the softened Talenti Zesty Lemon over top.
  4. Place the last layer of cake on top. Wrap with plastic wrap and freeze for at least 4 hours.
  5. Before serving, spread the whipped topping over the top and garnish with lemon zest.
  6. Slice and serve with the cooled Blueberry Syrup.