Raspberry-lemon Cream Cake

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 cup whipping cream
• 1/4 teaspoon vanilla extract
• 1 frozen pound cake, thawed
• 1/2 cup prepared lemon curd
• 2 cups raspberries
• 3 tablespoons seedless red raspberry jam
• lemon peel, strips (to garnish)

Recipe

• 1 frosting: in a large bowl with mixer at medium speed, beat cream cheese and sugar until smooth. add cream and vanilla; increase speed to high and beat until stiff peaks form.
• 2 cake: cut pound cake horizontally into 3 even slices. place the bottom slice on a platter and spread with half of the lemon curd. reserve 1/2 cup of raspberries for garnish. arrange half the remaining berries over the lemon curd. spread 1 side of each remaining pound cake slice with jam. place 1 pound cake slice, jam side down over raspberry-topped cake. repeat with remaining lemon curd, raspberries, and pound cake. spread frosting over top and sides of cake. cover loosely with plastic wrap and refrigerate 2 hours or overnight.
• 3 to serve: garnish cake with lemon peel and reserved berries.