Lemon Pound Cake

Cup of Yum
1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish. Set aside.
2. In a medium mixing bowl, stir together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.
4. Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and lemon extract.
5. Add half of the flour mixture to the wet ingredients and mix. Add the sour cream, mix, and then mix in the rest of the flour mixture until just combined. Pour the cake batter into the prepared baking dish.
6. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
7. Remove the cake from the oven and cool completely on a wire rack.

Trifle

1. Whisk the instant vanilla pudding together with the milk in a medium mixing bowl for 2 minutes, or until thickened.
2. Fold the Cool Whip (or whipped cream) into the pudding to make a vanilla mousse. Place in the fridge until you're ready to assemble.
3. Cut the pound cake into bite-sized cubes. Place a layer of cake cubes in the bottom of a trifle bowl.
4. Cover the cake with a layer of strawberries making sure they are all the way to the edge of the bowl (so you can see them from the outside). Cover the strawberries with half of the vanilla mousse.
5. Repeat the cake, strawberry, and mousse layers until the trifle bowl is full.
6. Decorate the top of the trifle with dollops of Cool Whip/whipped cream and whole or halved strawberries.
7. Chill until ready to serve.