Lemon Pound Cake & Berry Trifle

Lemon Pound Cake & Berry Trifle

Lemon Pound Cake Recipe

• 2 sticks unsalted butter, room temperature
• 1/2 cup shortening
• 3 cups sugar
• 5 eggs
• 1 teaspoon vanilla
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 teaspoon lemon zest
• 6 tablespoon lemon juice
• 1 cup whole milk

Cream together butter, shortening and sugar for 3-4 minutes. Add the eggs one at a time beating in. Combine all

Of the dry ingredients in a medium sized bowl. Alternate mixing in 1/3 of the dried mixture with 1/3 of the lemon juice and milk until all of the gradients are in the mixing bowl and well combined. Spray two loaf pans with nonstick cooking spray or 19 cup Bundt pan prepared the same way. If you are using the loaf pans put half of the batter in each and bake for 55 minutes. If you are using the Bundt pan, bake for an hour or until a knife comes out clean link from the center of the cake. Remove from the oven. Allow the cake to cool for 20 minutes and then invert onto a serving plate.

To make a trifle: in a medium-size bowl, fold together the lemon curd and whipping cream. Layer cubes of pound cake, fresh berries and cream. Finish with cream on top. Cover and chill till you are ready to serve.

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