Raspberry Lemon Cream Cake

• 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

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.**.

cream cheese, sugar, heavy whipping cream, vanilla, butter, lemon curd, raspberries, seedless raspberry jam, lemon peel

Taken from www.food.com/recipe/raspberry-lemon-cream-cake-434830 (may not work)