Spread the thawed whipped topping over the bottom half of the pound cake and top with raspberries in an even layer. Carefully drizzle the lemon curd over the top of the raspberries. Place the top half of the pound cake on top of the bottom half.
For the Icing:
Combine the powdered sugar, lemon zest, lemon juice and heavy cream in a small bowl and whisk until smooth and combined. Add more heavy cream to thin the icing if needed.
Pour the icing over the top of the pound cake and spread to cover the top, letting excess drip down the sides. Slice, serve and enjoy!