Lemon Pound Cake with Limoncello Cream and Fresh Berries

This cake was so perfect for our family gathering! A wonderful refreshing treat..fresh berries, lemon and fresh whipped cream! You absolutely have to try it! I used my mothers homemade limoncello liqueur its was a perfect treat to honor my mother and sister for mothers day.

2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

4 tsp lemon zest

5 large eggs

2 cups all-purpose flour

1/4 tsp salt

1/2 cup milk

1 tsp vanilla extract

1 recipe Limoncello Cream (recipe follows)

Fresh blueberries

Fresh strawberries

Fresh blackberries

Garnish: lemon zest

• Preheat oven to 300 degrees F. Spray a 10 inch round cake pan with nonstick cooking spray; line with parchment paper.
• In a large bowl, combine sugar , shortening, butter, and lemon zest, beat at medium speed with an electric mixer until creamy. Add eggs, one at a time beating well after each addition.
• In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, alternately with milk beating to mix well. Beat in vanilla. Spoon batter into prepared pan . Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack, and cool completely. Spread Limoncello cream on top of cake. Top with fresh berries. Garnish with lemon zest, if desired.

Limoncello Cream (makes 4 cups)

2 cups heavy whipping cream

1/2 cup confectioners' sugar

1/4 cup Limoncello

• in a medium bowl, beat cream at high speed with an electric mixer until soft peaks form. Gradually add sugar beating until stiff peaks form. Beat in Limoncello. Cover, and chill until ready to serve.