Raspberry Lemon Layer Cake

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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