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.