Red, white and blue things are great at the 4th of July. The kids all wear patriotic shirts, the flags are flying, even our dog is known to sport a red bandana. Of course, food is always a part of any holiday and here is a pretty red, white and blue dessert that is nut free and egg free. You can try adapting the flour to fit your needs, too.

Lemon Pound Cake (recipe below from Debra at kidsallergy.com)
5 cups Strawberries
3 cups blueberries
1 cup sugar
Cool whip or whipped cream or nondairy topping (cake is not dairy free)

Reserve one cup of strawberries (the best looking ones), wash and slice the rest. Wash the blueberries and combine with sliced strawberries and sugar. Set aside. If you are using heavy cream, whip it to soft peaks. Tear the cake into bite sized pieces (about one inch cubes). In a trifle bowl, arrange one third of the cake pieces to make a bottom layer. Top with whipped cream (or whichever one you are using), then add half of the berries. Repeat with one more third of the cake, more whipped cream and the rest of the mixed berries. Layer the rest of the cake, the cream and top off with whole strawberries. It looks beautiful and patriotic. Enjoy!

Lemon Pound Cake
(Adapted from “Bakin’ Without Eggs”)
•    1/2 c. butter or margarine, room temperature
•    1 c. sugar
•    1 1/4 c. sour cream
•    2 tsp. lemon extract
•    2 1/4 c. all-purpose flour
•    3 tsp. baking powder
•    1 tsp. baking soda
•    1/3 c. lemon juice
•    1/4 c. vegetable oil

Preheat oven to 350 degrees. Lightly grease and flour a 12-cup Bundt pan or be lazy and use a cake-baking spray.

At medium speed, cream butter and sugar for three minutes. Beat sour cream, lemon extract, flour, baking powder, baking soda, lemon juice and oil for three minutes.

Pour batter into pan and bake for 30 to 35 minutes. Cool in pan for 10 minutes.