Lemon Berry Trifle

This was a last minute dessert thrown together for bookclub. The lemon pound cake is delicious on its own, but with the fruit and cream it becomes a show stopper. This trifle is even better a day later when all the ingredients meld. 

​Lemon Berry Trifle
 
1 Lemon pound cake loaf, unglazed
2 pint strawberries, hulled and sliced in half,
1 pint blueberries    
1 pint raspberries
3 tablespoons sugar
1 tablespoon lemon juice, plus zest of lemon
2 teaspoons vanilla extract
1 pint of whipping cream
1 tablespoon powdered sugar
few leaves of fresh mint
 
In a saucepan combine 2/3 of the strawberries, blueberries, raspberries, sugar, lemon juice, lemon zest, and 1 teaspoon of vanilla extract. Cook on medium heat until the fruit begins to break down and sauce begins to thicken. Pour into container and cool in fridge.
 
Whip cream with powdered sugar and remaining vanilla extract until firm peaks.
 
Slice lemon cake into ¼ inch slices.
 
In a deep glass bowl, spoon some berry sauce on bottom and spread. Top with pound cake, cutting to fill in spaces. Top with more sauce, then whip cream. Along edge place strawberry with cut side facing out. Continue layering cake, sauce, cream and strawberries until you end with cream. Decorate top with remaining strawberries and fresh mint.
 
Chill in fridge for a few hours or overnight. 



Lemon Pound Cake
 
1 cup of unsalted butter (2 sticks), at room temperature, plus more for the pan
2 ½ cup all purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon of baking powder
3 cups of granulated sugar
2 tablespoon finely grated lemon zest, plus 4 tbsp. of lemon juice
6 large eggs, room temperature
1 cup plain full fat Greek yogurt

 
Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not over mix). Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.