Raspberry-Lemon Cream Cake

I found this is a Good Housekeeping magazine this month and tried it recently. It's easy and so delicious! If you're a fan of raspberries I think you'll like it too.

• Ready In: 2 hrs 25 mins
• Serves: 12

Ingredients

• 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)

Directions

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.