In a large bowl, mix yogurt, Cool Whip and pudding mix until completely combined.
Add lemon mixture to gallon sized zipper bags and chill.
Slice pound cake into cubes and place a layer of cake pieces on the bottom of serving dish.
Cut the corner off of the lemon filled bag and pipe a generous amount over first layer of cake.
Add a single layer of raspberries or strawberries on top of the Lemon Dip.
Repeat until dish is full, ending with fruit.
Cover and chill until ready to serve.
Decorate dish with a lemon slice before serving.
For a lighter version, use angle food cake. If baking your own pound cake, here is a good recipe to try.
If you have leftover lemon filling, use it for fruit dip!
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