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Makes two loaves… you’ll have leftover pound cake! Wrap and freeze to preserve.
Glass trifle bowl
Use 9×5 rectangular pans
1.5 Cups of sifted cake flour
1.5 cups of sifted all-purpose flour
1 tsp. of baking powder
1 tsp. of salt
Pinch of cardamom
1 tbsp. of vanilla paste
1/2 tsp. of lemon extract
3 cups of sugar
3 sticks of unsalted butter, room temperature
5 eggs, room temperature
1 cup of sour cream, room temp
1 box of Nilla wafers
16 oz. of mascarpone cheese, cold
2.5 cups of heavy whipping cream
1/2 cup of marshmallow fluff
1 + 1/4 cups of powdered sugar
1.5 tsp. of vanilla extract or paste
1/2 tsp. of almond extract (optional)
2 cups of fresh cut, washed strawberries (not sliced too thin)
2 cups of fresh, washed blueberries2 cups of fresh, washed raspberries
In a medium bowl, whisk together the flours, baking powder, salt and cardamom. Set aside.