Lemon Syrup: In a small saucepan, bring 1/2 cup sugar, water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.

Raspberry Filling: In a medium bowl, combine jam with 3 cups raspberries, mashing slightly.

Whipped Cream: In a large bowl, whip cream with 2 tablespoons sugar to stiff peaks.

Over a baking sheet covered with foil, slice pound cake into 3/4 inch thick slices, brush both sides of slices with lemon syrup.

Fit 1/3 of slices snugly into the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary.

Gently spread 1/3 of raspberry filling over pound cake, and 1/3 of whipped cream over raspberry filling.

Repeat to make two more layers. Garnish top with remaining cup of raspberries. Refrigerate until ready to serve, up to 24 hours.