Raspberry-Lemon Cream Cake

Raspberry-Lemon Cream Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    oz cream cheese, softened

  • 3

    Tbsp confectioner's sugar

  • 1

    cup heavy or whipping cream

  • ¼

    tsp vanilla extract

  • 1

    frozen all butter pound cake (10-3/4oz), thawed

  • ½

    cup prepared lemon curd

  • 2

    cups fresh raspberries

  • 3

    Tbsp seedless red raspberry jam

Directions

Beat cream cheese and confectioners sugar until smooth. Add heavy or whipping cream and vanilla extract and beat until stiff peaks form. Cut pound cake horizontally into 3 slices. Place bottom slice on platter and spread 1/4 cup of lemon curd and 3/4 cup raspberries. Spread one side of the remaining two slices of pound cake with raspberry jam. Put middle slice jam side down on bottom piece. Repeat with lemon curd and raspberries. Frost cake: place remainder of fresh raspberries on top. Refrigerate two hours.


Nutrition

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