1. 1 store-bought field berry pound cake, cut into ½-cm (¼-in.) slices
2. 250 mL (1 cup) raspberry jam
3. 2 containers fresh raspberries
4. 60 mL (¼ cup) orange juice or limoncello (or more if you like)
5. 1 mL (4 cups) homemade (see recipe) or store-bought lemon cream
6. 250 mL (1 cup) whipped cream
7. To taste, lemon zest as garnish
8. To taste, fresh raspberries as garnish
9. To taste, mint leaves as garnish (optional)

Homemade lemon cream

1. 250 mL (1 cup) lemon juice
2. 30 mL (2 tbsp.) lemon zest (about 2 lemons)
3. 500 mL (2 cups) sugar
4. 7 eggs
5. 3 egg yolks
6. 175 mL (¾ cup) butter, diced