Raspberry-Lemon Cream Cake

Name: Raspberry-Lemon Cream Cake
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 12 serving(s)
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)

(1)

Recipe by BM171676

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.

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READY IN: 2hrs 25mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
To serve: Garnish cake with lemon peel and reserved berries.

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