Raspberry-Lemon Cream Cake

== Description ==
A combination of real fruit and cream cheese that is enriched with heavy cream and refrigerated to smooth perfection forms the frosting for this rich pound cake.
== Ingredients ==
* 2 ounces cream cheese, softened 
* 3 tablespoons confectioners' sugar
* 1 cup heavy or whipping cream 
* 1 ¼ 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 
* 1 teaspoon lemon juice 
* lemon-peel strips for garnish 
* chocolate syrup, optional 
== Directions ==
# Prepare the frosting; in a large bowl, with the mixer at medium speed, beat cream cheese, lemon juice, and sugar until smooth. 
# Add cream and vanilla, increase speed to high, and beat until stiff peaks form. 
# Refrigerate the frosting while assembling the cake. 
# Cut the pound cake horizontally into 3 even slices. Place the bottom slice on platter; spread with half of lemon curd. Reserve ½ cup raspberries for garnish. 
# Arrange half of the 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 the 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. 
# To serve, garnish cake with lemon peel and reserved raspberries. Use a serrated knife to cut cake crosswise into slices. Drizzle with the chocolate syrup, if desired. 
== Contributed by: ==
* Lindas Busy Kitchen Desserts Y-Group
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Category:Lindas Busy Kitchen Desserts
Category:Dessert Recipes
Category:Raspberry Recipes
Category:Lemon juice Recipes
Category:Cream cheese Recipes
Category:Vanilla extract Recipes