Pound Cake and Cream Cheese Whipped Cream

I used the pound cake recipe below to make a July 4th trifle. With strawberries, blueberries, and cream cheese whipped cream...this dessert was a hit! Too bad my phone didn't save the photo so I could post a picture of it. :(

Pound Cake
Adapted from The Pioneer Woman


INGREDIENTS

• 3 sticks butter
• 3 cups sugar
• 5 whole eggs
• 2 teaspoons lemon zest, minced
• 3 cups all-purpose flour
• 1 cup Sprite

DIRECTIONS

1. Preheat oven to 325 degrees.
2. Cream butter with an electric mixer.  Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add lemon and mix well.  Add flour, 1 cup at a time, mixing well after each addition. Add Sprite; then mix together until combined. Scrape sides of bowl, then mix briefly.
3. Pour into a greased bundt pan and bake for 1 hour 20 minutes, until the cake is no longer jiggly.
4. Remove cake from oven and invert pan until cake drops out.

Cream Cheese Whipped Cream

the original recipe found here

makes about 5 cups

INGREDIENTS

• 1 (8 oz) package of cream cheese, softened at room temperature for an hour
• 2 cups whipping cream
• 6 tablespoons powdered sugar 
• 2 teaspoons vanilla extract

DIRECTIONS
Whip the cream cheese in a small bowl until soft and aerated. In a larger bowl whip the cream until it forms soft peaks. Scrape in the cream cheese and continue whipping on high speed until it forms stiff peaks. Beat in the sugar and vanilla.

-Alyssa