Raspberry Lemon Cream Cake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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Ingredients:
2 ounces cream cheese, softened |
3 tablespoons confectioners' sugar |
1 cup heavy whipping cream |
1/4 teaspoon vanilla extract |
10 3/4 ounces frozen all-butter pound cake, thawed |
1/2 cup prepared lemon curd |
2 cups raspberries |
3 tablespoons seedless raspberry jam |
lemon peel strip, for garnish |
Directions:
1. 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.
2. 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.
3. To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.
4. **Cook time is refrigerate time.**.
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