RASPBERRY LEMON CREAM CAKE
Make and share this Raspberry Lemon Cream Cake recipe from Food.com.
Provided by scarley
Categories Raspberries
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.
- **Cook time is refrigerate time.**.
Nutrition Facts : Calories 176.3, Fat 13.7, SaturatedFat 8.4, Cholesterol 48.5, Sodium 35, Carbohydrate 12.9, Fiber 2.1, Sugar 8, Protein 1.5
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