Layered Berry Pound Cake

Instructions

1. Cream together the cream cheese, lemon zest, juice, and powdered sugar.
2. Whip the cream to stiff peaks and gently fold into the cream cheese mixture until smooth and fluffy. Set aside.
3. Using a serrated knife, level the top of the pound cake and if desired, straighten up the sides to make it a uniform rectangle. (Save the scraps for something else.)
4. Slice the cake horizontally into 3 layers.
5. Line a loaf pan with parchment paper that overhangs the pan, giving you two tabs to pull up to later remove the cake.
6. Place one layer of pound cake into the bottom of the pan. Spread a thin layer of the cream cheese mixture followed by a later of berries and another thin layer of cream cheese. Top with another layer of pound cake and repeat, ending with the top later of pound cake and the remaining cream cheese mixture.
7. Wrap the top and whole pan with plastic wrap and chill in the fridge for 4-6 hours or overnight.
8. When ready to serve, use the parchment to gently lift the cake out of the pan. Serve with more berries if desired.