Fruit Parfait Poundcake

I saw the idea for this in a magazine and it looked really really good.  The original recipe, though, used a purchased poundcake, which I am not generally a fan of.  They always seem to be heavy of texture and light on flavor.  The cake recipe for this, though, has flavor almost to spare.  With the poundcake so flavorful, the fruit and cream can be kept very simple.  The best part about it is that it is made ahead and frozen, meaning it keeps for a longer time and is very refreshing in the summer heat.

Makes 1 loaf (8-10 servings)

1/2 cup butter, softened
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
Zest of one lemon
1 1/2 cup flour
1/2 cup sour cream
8 oz container Cool Whip
1 1/2 cup berries (I used blueberries, but raspberries and strawberries would also be delicious)

1. Grease a 9x5-inch loaf pan well.  Preheat oven to 325.
2. In bowl of an electric mixer, cream butter and sugar until fluffy.  Add eggs and beat well.  Add extracts and zest, mixing well.  Stir in 1/2 cup flour, then all of sour cream, then the remaining 1 cup flour. 
3. Pour poundcake batter into the prepared pan.  Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
4. Remove poundcake from oven and allow it to cool completely on a cooling rack.
5. Once poundcake is cool, lay it on its side on a cutting board.  With a long serrated knife, cut poundcake into three separate layers.
6. Line a clean 9x5 inch loaf pan with parchment.  Place the bottom of the poundcake in the clean pan.  Spread 1/4 of the Cool Whip evenly on top, then sprinkle it with half of the berries.  Spread another 1/4 of the Cool Whip over berries, smoothing as evenly as possible.  Repeat layers of cake and Cool Whip and berries once more, then top with the cake top.  Gently press top down to spread fillings.
7. Cover poundcake with plastic wrap.  Freeze poundcake for 4 hours or until ready to eat (it will keep for up to a week).  When ready to serve, allow to sit at room temperature for 10 minutes to soften.  Slice like a cake with a thin serrated knife.