Raspberry-Lemon Cream Cake |
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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I found this is a Good Housekeeping magazine this month and tried it recently. It's easy and so delicious! If you're a fan of raspberries I think you'll like it too. Ingredients:
2 ounces cream cheese, softened |
3 tablespoons confectioners' sugar |
1 cup whipping cream |
1/4 teaspoon vanilla extract |
1 frozen pound cake, thawed |
1/2 cup prepared lemon curd |
2 cups raspberries |
3 tablespoons seedless red raspberry jam |
lemon peel, strips (to garnish) |
Directions:
1. 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.
2. 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.
3. To serve: Garnish cake with lemon peel and reserved berries.
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