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Raspberry-Lemon Cream Cake

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Description Edit

Ingredients Edit

  • 2 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 cup heavy or whipping cream
  • 1/4 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
  • Lemon-peel strips for garnish

Directions Edit

  1. Prepare the frosting; in a large bowl, with the mixer at medium speed, beat cream cheese and sugar until smooth.
  2. Add cream and vanilla, increase speed to high, and beat until stiff peaks form.
  3. Refrigerate frosting while assembling cake.
  4. Cut the pound cake horizontally into 3 even slices. Place the bottom slice on platter; spread with half of lemon curd. Reserve 1/2 cup raspberries for garnish.
  5. Arrange half of remaining raspberries over lemon curd. Spread 1 side of each remaining pound-cake slice with jam.
  6. Place 1 pound-cake slice, jam side down, over raspberry-topped cake. Repeat with remaining lemon curd, raspberries, and pound cake.
  7. Spread frosting over top and sides of cake. Cover cake loosely with plastic wrap.
  8. Refrigerate 2 hours, or overnight.
  9. To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.

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