Raspberry-Lemon Cream Cake
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 3/4 ounces), thawed 1/2 cup prepared lemon curd 2 cups raspberries 3 tablespoons seedless red-raspberry jam Lemon-peel strips for garnish
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.
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.
To serve, garnish cake with lemon peel and reserved raspberries.
Use serrated knife to cut cake crosswise into slices.