Raspberry-Lemon Cream Cake

Submitted 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."

 

• Ready In: 2hrs 25mins
• Ingredients: 9
• 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.

Reviews

[Jan Marie]

Absolutely delicious. Not too sweet. The dish is light and tasty...perfect for summer. The combination of lemon curd and raspberries really made the dish.Try this dessert, you won't be disappointed.