are you on diet?.. raspberry-limon cake recipe

warning: it contain a lot of calories, so if you are on diet, do not try this, repeat, do not try this, unless you can't resist hehehe.

Nutritional Information
(per serving)
Calories 260
Total Fat 15g
Saturated Fat 9g
Cholesterol 61mg
Sodium 130mg
Total Carbohydrate 31g
Dietary Fiber 2g
Sugars --
Protein 3g
Calcium --


Ingredients

* 2 ounce(s) cream cheese, softened
* 3 tablespoon(s) confectioners' sugar
* 1 cup(s) heavy whipping cream
* 1/4 teaspoon(s) vanilla extract
* 1 (10 3/4-ounce) frozen all-butter pound cake, thawed
* 1/2 cup(s) prepared lemon curd
* 2 cup(s) raspberries
* 3 tablespoon(s) seedless raspberry jam
* Lemon-peel strips, for garnish

Directions

1. 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.
2. 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.
3. To serve, garnish cake with lemon peel and reserved raspberries. Use serrated knife to cut cake crosswise into slices.