Lemon Curd Trifle

My niece posted a photo of this dish, that a friend had made for a Memorial Day picnic, and I've been looking for a reason to make it ever since. Father's Day seems like the perfect occasion. I just made two individual trifles for our brunch, but I have a lot of the ingredients left over, so I will make a trifle to share with friends at work.

Ingredients
Adapted from Tyler Florence

pound cake (recipe below)
2 c. heavy cream
1 jar lemon curd
limoncello liqueur
seasonal berries or stone fruit, sliced if necessary

Directions
Slice pound cake, allowing slices to dry out a bit. Whip cream until stiff peaks form; fold in lemon curd (you'll have better results if you whip the lemon curd a bit with a fork or a whisk before folding. It just makes the curd a little smoother and prevents lumps).

To assemble, begin with a layer of the cream mixture, then a layer of cake. Lightly sprinkle the cake with limoncello, add a layer of the cream mixture, then a layer of fruit. Repeat and chill.

For pound cake:

Ingredients
1/2 c. butter, softened
1 c. sugar
2 eggs
1 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4 t. baking soda
1/2 c. buttermilk
1 t. vanilla

Directions
Cream butter and sugar, add eggs one at a time. Combine dry ingredients and add to batter alternating with buttermilk and vanilla. Pour batter into a lightly buttered 9 x 5 loaf pan. Bake for approximately one hour at 325 degrees.