Ingredients
The following ingredients have 4 Servings
- 1 family-size, 16 oz. Sara Lee® Pound Cake
- 1/4 cup seedless raspberry jam, slightly softened in the microwave (about 15 seconds)
- assorted berries, for topping (I prefer raspberries, blackberries and strawberries)
- fresh mint sprigs, for garnish
- 2 8- ounce packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- juice and zest from one lemon, about 1/4 cup juice
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Instruction
- Cream the butter and cream cheese together until smooth. Add lemon juice, lemon zest and vanilla extract; beat well. Add half of powdered sugar, beat well. Add remaining sugar and beat until well-incorporated and very smooth. Set aside.
- Slice Sara Lee® pound cake in half lengthwise. Spread softened jam onto cut side of bottom half; top with other half. Place pound cake on a serving platter.
- Spread frosting over entire cake (you may have extra; I usually serve it in a dish on the side along with extra berries so guests can load up on their favorites). Top with berries and mint sprigs.
