1/3 Cup sour cream removed from fridge 15 minutes before using
2 Cups heavy whipping cream
1/2 Cup granulated sugar
1 tsp Vanilla
Lemon pound cake
3 lbs Strawberries
Lemon Pound Cake Loaf
Preheat oven to 325 F. Spray an 8×4-inch loaf pan with baking spray and line.
In a large bowl with an electric mixer beat the butter with the sugar until fluffy for approximately 3 minutes.
Add the eggs one at a time and beat well.
Beat in the lemon zest, lemon juice and vanilla.
In a separate bowl, whisk together the flour, salt, baking soda and baking powder.
Slowly add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
Place batter into prepared 8×4-inch loaf pan. Bake in preheated oven for 55-60 minutes, or until center comes out clean. Allow to cool in the pan for 15 minutes, then run a knife along the sides and ends, remove from pan.
Cool on a cooling rack.
Place cream in the bowl of a stand or hand mixer.
Whip medium until just before soft peaks begin to form.
Add sugar until it is fully incorporated.
Add vanilla extract until combined.
Whip until stiff peaks are formed.
Wash and chop the strawberries into medium pieces.
Slice your pound cake into 1/2 inch slices.
Using a large glass trifle bowl, start with a layer of pound cake.
Next, strawberry slices.
Spoon in an even layer of whipped cream.
Add another layer of pound cake.
Another layer of strawberries, whipped cream and repeat these layers until you’ve reached the top!