This easy dessert uses store-bought pound cake and dresses it up with lemon and raspberries.
Recipe courtesy of Trish Rosenquist at www.momontimeout.com
Beat softened cream cheese and butter until combined. Beat in powdered sugar, lemon zest, and lemon juice until smooth. Add more lemon juice or powdered sugar to achieve desired consistency. Remove 1/4 cup frosting and mix with raspberry jam.
Cut the pound cake in half and spread raspberry filling on one half. Replace the top half of the cake and frost with lemon cream cheese frosting. Garnish with lemon slices and/or fresh raspberries. Keep refrigerated.