This Outrageous Lemon Lovers Trifle is a dessert filled with creamy irresistible citrus deliciousness. It starts with our family recipe for Lemon Lovers Pound Cake that’s liberally brushed with a homemade lemon simple syrup. The pound cake is cubed and then layered with fluffy lemon cream and whipped cream then garnished with fresh lemon slices. It’s outrageously delicious!


When spring blooms so does this outrageous lemon lovers trifle. It’s a happy flavor combination that’s spectacular for any special occasion such as a bridal or baby shower, girls night, Easter, Mothers Day, a backyard picnic, church potluck and beyond. I begin with a lemon lovers pound cake or my lemon burst buttermilk cake. If you’re pressed for time with no time to bake, you could use a lemon or vanilla cake from your local bakery in a pinch.


-2 cups heavy whipping cream

-2 cups milk

-2 (3.4 ounce) packages instant lemon pudding mix

-2 tablespoons lemon juice

-2 cups heavy whipping cream

-¾ cup confectioners’ sugar

-1 dash vanilla extract

-1 (9 inch) angel food cake, cubed

-3 cups sliced fresh strawberries

-2 cups fresh blueberries


Step 1:

Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.

Step 2:

Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.

Step 3:

Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

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