Ingredients
1½cupsall-purpose flour
2tspbaking powder
½tspsalt
1cupgranulated sugar
1tbsplemon zest
¾cupplain whole milk Greek yogurt
½cupVegetable Oil
2largeeggs
½tspvanilla extract
3cupsmilk
3⅓ozinstant white chocolate pudding mix,(2 pkgs), or cheesecake pudding mix
1tspvanilla extract
1½cupsheavy cream
2tbsppowdered sugar
1lbstrawberries,diced
1lbblueberries
Preparation
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder and salt. In a separate large mixing bowl, using your fingertips, rub lemon zest together with sugar until moist.
Add in Greek yogurt, vegetable oil, eggs and vanilla extract and mix together until well blended. Add flour mixture and stir mixture just until combined.
Pour mixture into a greased 8½ x 4¼-inch loaf pan and bake in preheated oven for about 50 to 55 minutes, until toothpick inserted into center comes out clean. Allow to cool in pan for 10 minutes then invert onto a wire rack to cool completely.
Dice pound cake into slices, then cubes about ½ inch to ¾ inch thick.
In a mixing bowl, whisk together 3 cups milk, pudding mix and vanilla extract for 2 minutes. Allow mixture to rest 5 minutes or until set.
Meanwhile, whip heavy cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold whipped cream into set vanilla pudding.
Divide ½ of the pound cake cubes among glasses while spreading cubes to even layer in the bottom of the glasses.
Add ¾ of the berries then top with half of the pudding mixture. Repeat the process ending with ¼ of the berries on top (for best results add berries on top just before serving). Store in refrigerator until ready to serve.
