2 3/4 cup sugar

1 cup butter

6 OHIO eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup low-fat sour cream

1/2 teaspoon lemon extract

1/2 teaspoon orange extract

1 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, cream together the sugar and butter. Add the eggs, one at a time. Sift flour, soda, and salt and then add to the creamed mixture, alternating with the sour cream. Add the extracts and vanilla. Pour into a greased tube pan and bake for 60-70 minutes. Cool.


1 5-ounce package instant vanilla pudding

1 8-ounce can no-fat sweetened condensed milk

3 -4 cups fresh berries and fruit

1 8-ounce container non-dairy whipped topping, divided

To make the trifle:

Cube the pound cake and place a layer of cake on the bottom of a bowl. Layer 1 1/2 cups of summertime fruit over the cake. In a large mixing bowl, combine the pudding mix with the condensed milk and 1 cup of the topping. Pour one half of mixture over berries and repeat with the remainder of the berries and cake. Top with the remaining pudding mixture. Spread the whipped topping over the custard mixture. Refrigerate before serving.