Raspberry Lemon Layer Cake

6 ingredients
3 steps

Ingredients

  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons orange juice
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 jar (10 ounces) lemon curd
  • 2-1/2 cups fresh raspberries

Directions

  1. 1
    In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers.
  2. 2
    Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd.
  3. 3
    Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

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