Ingredients
1-1/2 cups heavy whipping cream3 tablespoons confectioners’ sugar3 tablespoons orange juice1 loaf (10-3/4 ounces) frozen pound cake, thawed1 jar (10 ounces) lemon curd2-1/2 cups fresh raspberries
Preparation
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.
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.
Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.
