Lemon Trifle
A bright, refreshing layered dessert with cubes of cake, tangy lemon curd, and pillowy whipped cream. No baking required and perfect for make-ahead entertaining in spring or summer.
Ingredients
- 1 loaf pound cake, cut into 1-inch cubes (or use 1 package ladyfingers)
- 1.5 cups lemon curd (store-bought or homemade)
- 2 cups heavy cream, well chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
- fresh berries or thin lemon slices, for garnish (optional)
- fresh mint leaves, for garnish (optional)
- lemon pudding, prepared (optional for extra creaminess)
Instructions
- In a large bowl, whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form; set aside.
- Cut the pound cake into 1-inch cubes (or use ladyfingers as is). Stir the lemon curd to loosen; if very thick, whisk in a teaspoon of lemon juice or a splash of cream.
- In a trifle bowl or clear glass dish, add an even layer of cake cubes to cover the bottom without packing them tightly.
- Spoon a thin, even layer of lemon curd over the cake. If using lemon pudding, spread a light layer over the curd.
- Add a generous layer of whipped cream, smoothing the top with a spatula.
- Repeat the layers—cake, lemon curd (and pudding, if using), then whipped cream—until the bowl is full, finishing with whipped cream on top.
- Garnish with lemon zest, fresh berries, thin lemon slices, and mint if desired.
- Cover and chill for at least 2 hours (or overnight) before serving to allow the layers to set and flavors to meld.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 30gProtein: 3gFat: 20gSaturated Fat: 12gSodium: 140mgFiber: 1gSugar: 22g
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