with Lemon & Butter Olive Oils & Peach White Balsamic
Preheat oven 325°F. Butter two 5"x9" loaf pans.
Combine 3 1/4 cups flour and salt in bowl. In separate bowl, cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, 8 minutes. Scrape down sides of bowl as needed. Reduce speed to medium and add vanilla extract. Lightly beat eggs with lemon olive oil and add to mixer bowl in 4 additions, mixing thoroughly and scraping down sides after each addition. Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated.
Divide batter between pans. Tap on counter to distribute, smooth down tops. Sprinkle sanding sugar over each cake. Bake until toothpick inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on wire rack 30 minutes. Remove from pans and let cool completely on wire rack.
Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in medium saucepan and bring to boil over medium heat, whisking constantly. Boil 2 minutes, whisking constantly. Remove from heat and whisk in Butter Olive Oil until smooth.
In bowl of mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.
Macerate (soak) fresh berries in Peach White Balsamic 15 minutes before assembling the trifle.
Cut one pound cake loaf into 1" cubes. Add 1/3 pound cake cubes to bottom of trifle dish. Use pastry brush to dab Peach White Balsamic onto pound cake. Next, layer with 1/2 cup lemon curd. Arrange 1/3 berries decoratively along perimeter of dish, covering layer of lemon curd. Add 1/2 cup chilled Chantilly cream over berries. Repeat layer twice more, ending with layer of Chantilly cream on top. Allow trifle to rest, covered and chilled, three hours before serving. Garnish with fresh berries and a mint sprig.
Serves 10-12 generously