Raspberry Lemon Cream Cake

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READY IN: 2hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare frosting: In 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. Refrigerate frosting while assembling cake.
  • Assemble cake: Cut pound cake horizontally into 3 even slices. Place bottom slice on platter; spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish. Arrange half of remaining raspberries over 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 cake loosely with plastic wrap. Refrigerate 2 hours or overnight.
  • To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.
  • **Cook time is refrigerate time.**.
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