Raspberry-Lemon Cream Cake

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Recipe bykandjfulmer

Categories:
- Dessert

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Ingredients:

2 ounce(s) cream cheese, softened
3 tablespoon(s) confectioners’ sugar
1 cup(s) heavy or whipping cream
1/4 teaspoon(s) vanilla extract
1 (10 3/4 oz.) frozen all-butter pound cake, thawed
1/2 cup(s) (found in the jam and jelly aisle) prepared lemon curd
2 cup(s) (or use blueberries or blackberries) raspberries
3 tablespoon(s) red raspberry jam

To prepare frosting, beat cream cheese and sugar in a largebowl, with mixer at medium speed, until smooth. Add cream and vanilla; beat on high speed until stiff peaks form. Refrigerate frosting while assembling cake.
Cut pound cake horizontally into 3 equal-size slices. Place bottom slice on platter and spread with 1/4 cup lemon curd. Arrange 3/4 cup raspberries over lemon curd. Spread jam on one side of each of the two remaining slices of pound cake. Lay one slice, jam-side down, over raspberry-topped cake. Repeat process with remaining 1/4 cup lemon curd, 3/4 cup raspberries and remaining cake. Spread frosting over top and sides of cake, cover loosely with plastic wrap and refrigerate 2 hours or overnight.
Garnish cake with lemon peel and remaining 1/2 cup raspberries. Cut into slices with a serrated knife.