Lemon Cream Cheese Pound Cake with Fresh Berries

8- ounce packages cream cheese (softened)

unsalted butter (softened)

juice and zest from one lemon (about 1/4 cup juice)

vanilla extract

powdered sugar

family-size (16 oz. Sara Lee® Pound Cake)

seedless raspberry jam (slightly softened in the microwave (about 15 seconds))

assorted berries (for topping (I prefer raspberries, blackberries and strawberries))

fresh mint sprigs (for garnish)