Beat softened cream cheese and butter until combined.
Beat in powdered sugar, lemon zest and lemon juice until smooth.
Add more lemon juice or powdered sugar to achieve desired consistency.
Remove 1/4 cup frosting and mix with raspberry jam.
Cut Sara Lee Lemon Pound Cake in half and spread raspberry filling on one half. Replace the top half of the cake and frost with lemon cream cheese frosting.
Garnish with lemon slices and/or fresh raspberries.
Keep refrigerated.
Note: If you cannot find the Sara Lee Lemon Pound Cake, buy the regular butter pound cake, poke holes all over the cake with a wooden skewer and pour a lemon glaze over the cake.
To make the lemon glaze, combine 1 Tbls lemon juice and 1 cup of powdered sugar.