Preheat oven to 350°. In a large bowl, cream together the sugar and butter. Add the eggs, one at a time. Sift flour, soda and salt, and then add to the creamed mixture, alternating with the sour cream. Add the extracts and vanilla. Pour into a greased 10-inch tube pan or bundt pan. Bake for 70-80 minutes. Cool.
To make the trifle: Cube the pound cake and layer on the bottom of a bowl. Layer 3 cups of summertime fruit ? blueberries, raspberries, black raspberries and strawberries over the cake. In a large mixing bowl, combine the pudding mix with the condensed milk and 1 cup of the whipped topping. Pour the mixture over the berries. Spread the remaining whipped topping over the custard mixture. Refrigerate before serving.
Recipe provided by Ohio Poultry Association.