Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.19 Kcal (1047 kJ) | ||
| Calories from fat | 69.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 21.52mg | 7% | |
| Sodium | 304.76mg | 13% | |
| Potassium | 77.22mg | 2% | |
| Total Carbs | 43.78g | 15% | |
| Sugars | 21.62g | 86% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 276.87 Kcal (1159 kJ) | ||
| Calories from fat | 76.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 12% | |
|---|---|---|---|
| Cholesterol | 23.82mg | 7% | |
| Sodium | 337.26mg | 13% | |
| Potassium | 85.45mg | 2% | |
| Total Carbs | 48.45g | 15% | |
| Sugars | 23.92g | 86% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 2.87g | 5% | |
| Vitamin C | 6.3mg | 10% | |
| Iron | 1.2mg | 6% | |
| Calcium | 111.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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