Lemon Pound Cake
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup butter flavored shortening
- 2 cups white sugar
- 3 eggs
- 1/2 cup sour cream
- 1 1/4 teaspoons vanilla extract
- 2 teaspoons lemon extract
- 1 cup milk
- Juice and zest of one lemon
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla, lemon extract, lemon zest and juice. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
You will only need about half of the cake for the dessert.
1 pkg. (12-oz.) pound cake, cut into 10 slices (Cut the lemon pound cake into squares, then slice them in half so they aren't as tall.)
3 Tbsp. orange juice
2 pt. fresh seasonal berries (I used raspberries, strawberries and blueberries)
2 T. sugar
1 1/2 C. milk
1 C. sour cream
1 t. vanilla extract
2 packages (4-serving size each) vanilla instant pudding mix
1 (8-oz.) tub Cool Whip, thawed
Arrange cake slices, cut side up, in bottom of a 13 x 9-inch serving dish. Drizzle orange juice over cake. Top with berries; sprinkle sugar over berries.
Pour milk into large bowl; whisk in sour cream, vanilla and dry pudding mixes, beating just until well blended and smooth. Gently stir in 1 cup of the Cool whip and blend. Spread over berries in pan. Top with remaining whipped topping. Cover and refrigerate overnight. Garnish with fresh berries before serving.
Serves 12 to 15.