Raspberry-Lemon Cream Cake

Ingredients

 * 2 ounces cream cheese, softened
 * 3 tablespoons confectioners' sugar
 * 1 cup heavy or whipping cream
 * 1 ¼ teaspoon vanilla extract
 * 1 frozen all-butter pound cake (10 ¾ ounces), thawed
 * ½ cup prepared lemon curd
 * 2 cups raspberries
 * 3 tablespoons seedless red-raspberry jam
 * 1 teaspoon lemon juice
 * lemon-peel strips for garnish
 * chocolate syrup, optional

Directions

 * 1) Prepare the frosting; in a large bowl, with the mixer at medium speed, beat cream cheese, lemon juice, and sugar until smooth.
 * 2) Add cream and vanilla, increase speed to high, and beat until stiff peaks form.
 * 3) Refrigerate the frosting while assembling the cake.
 * 4) Cut the pound cake horizontally into 3 even slices. Place the bottom slice on platter; spread with half of lemon curd. Reserve ½ cup raspberries for garnish.
 * 5) Arrange half of the remaining raspberries over lemon curd. Spread 1 side of each remaining pound-cake slice with jam.
 * 6) Place 1 pound-cake slice, jam side down, over raspberry-topped cake. Repeat with the remaining lemon curd, raspberries, and pound cake.
 * 7) Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap. Refrigerate 2 hours, or overnight.
 * 8) To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices. Drizzle with the chocolate syrup, if desired.

Contributed by:

 * Lindas Busy Kitchen Desserts Y-Group