Raspberry-Lemon Cream Cake

Ingredients

 * 2 ounces cream cheese, softened
 * 3 tablespoons confectioners' sugar
 * 1 cup heavy or whipping cream
 * 1/4 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
 * Lemon-peel strips for garnish

Directions

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

Contributed by:

 * Lindas Busy Kitchen Desserts Y-Group