Ingredients
½cupsugar
2tbspsugar
¼cupfresh lemon juice
1cupraspberry jam,seedless
4cupsraspberries
2cupsheavy cream
1½lbsfavorite pound cake
Preparation
In a small saucepan, bring ½ cup sugar, ¼ cup water, and lemon juice to a boil, stirring to dissolve sugar. Let cool. In a small bowl, combine jam with 3 cups raspberries, mashing slightly.
In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks. Slice pound cake ¾-inch thick; brush both sides of slices with lemon syrup.
Fit ⅓ of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with ⅓ of raspberry mixture, and then ⅓ of whipped cream.
Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
