Raspberry Lemon Cream Cake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 10 3/4 ounces frozen all-butter pound cake, thawed
• 1/2 cup prepared lemon curd
• 2 cups raspberries
• 3 tablespoons seedless raspberry jam
• lemon peel strip, for garnish

Recipe

• 1 prepare frosting: in 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. refrigerate frosting while assembling cake.
• 2 assemble cake: cut pound cake horizontally into 3 even slices. place bottom slice on platter; spread with half of lemon curd. reserve 1/2 cup raspberries for garnish. arrange half of remaining raspberries over 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 cake loosely with plastic wrap. refrigerate 2 hours or overnight.
• 3 to serve, garnish cake with lemon peel and reserved raspberries. use serrated knife to cut cake crosswise into slices.
• 4 **cook time is refrigerate time.**.