1. Line an 8-inch bowl with plastic wrap, with excess hanging over the sides. Set the ice cream out to soften at room temperature for 30 minutes. Fill the bowl with ice cream, one scoop at a time. Make sure the ice cream is packed down and firm, so it will freeze in one piece with no cracks. Wrap the plastic over the ice cream. Use an 8-inch cake pan to press firmly on the ice cream. Place in the freezer overnight.  
2. Line an 8-inch cake pan with parchment paper. Prepare and bake the lemon cake according to package directions. Let cool, and transfer the cake to a plate. Evenly trim off the rounded top of the cake. 
3. Spread the preserves over the top of the cake. Remove the ice cream from the freezer, and unwrap the plastic over the top. Place the cake, preserves-side down, on top of the ice cream. Press firmly, and wrap the plastic over the cake. Freeze the bombe cake overnight. 
4. In a saucepan, add the raspberries and sugar. Stir together, and bring to a boil. Let cook for 10 to 15 minutes until fruit breaks down and sauce begins to thicken. Remove from heat. Press the mixture through a fine-mesh sieve. Pour the strained liquid back into the pan over high heat. Stir the cornstarch into the water. Add to the raspberry liquid. Continuously stir until the mixture comes to a boil. Cook for 1 minute, and remove from heat. Let cool completely before using.
5. When ready to serve, remove the bombe cake from the freezer. Gently lift the plastic wrap off the cake, and pull to loosen from the bowl. Invert onto a plate. Use a spatula to smooth out the creases from the plastic wrap. Drizzle the raspberry sauce over the top of the ice cream. Decorate with mixed berries and fresh citrus. 

Per Serving: 

Calories: 480, Fat: 17 g (9 g Saturated Fat), Cholesterol: 50 mg, Sodium: 160 mg, Carbohydrates: 80 g, Fiber: 4 g, Protein: 7 g.