This Lemon Trifle is sweet, tart, light, and delicious. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread, and whipped cream make for a stunning presentation, but it’s surprisingly simple to make! Perfect for a Sunday brunch, Easter, or any other holiday!
Anything with cinnamon or lemon makes me want to run. How could anyone not enjoy any of these flavors? Today’s topic is the most recent: lemon! This Lemon Trifle recipe is not only delicious and simple to make, but it also makes a stunning presentation.
What exactly is a trifle?
The first (and most famous) trifle was created in the 18th century in England and consisted of three or four layers of alcohol-soaked sponge cake, custard, and some type of fruit. Usually, homemade jam was sandwiched between the layers. There have been a trillion American-made versions since then.
The most popular trifles are chocolate, strawberry, and lemon. It’s hardly surprising! This Lemon Trifle recipe is so simple to make, but your guests will think you worked all day and be impressed by how elegant it looks. It’s an ideal dessert for entertaining, and it’s simple enough for even inexperienced bakers to make.
- 14-ounce angel food cake, cut into 1-inch cubes
- 2 boxes (3.9 ounces each) instant lemon pudding mix
- 4 cups of cold whole milk (for the pudding mix)
- 1/2 cup lemon curd
- 1/2 cup of ground butter cookies
- 1/2 cup small fresh blueberries
- 16 ounces whipped topping (such as Cool Whip), thawed
- lemon slices, to decorate
- fresh mint leaves, for garnish
- Make your own angel food cake or buy it from the store. Allow to cool completely. Cut the mixture into 1-inch cubes.
- Prepare the pudding according to the package instructions.
- Make your own lemon curd or buy a jar from the store.
- Layer half the cake cubes, half the lemon curd, half the pudding, half the ground shortbread, half the blueberries, and half the Cool Whip in a 5-quart glass bowl in the following order: half the cake cubes, half the lemon curd, half the pudding, half the ground shortbread, half the blueberries, and half the Cool Whip.
- Layers should be repeated in the same order each time.
- Refrigerate for a couple of hours, covered (or overnight).
- If desired, garnish with lemon zest and a few mint leaves.
- Scoop it out and serve it!
- I used my homemade lemon curd angel food cake recipe, but you can certainly use store-bought ingredients to make this even simpler. If you're not a fan of whipped topping, you can substitute homemade whipped cream.
- A regular glass bowl works if you don't have a small bowl. Small bowls are typically tall, so if you use a glass container, I recommend dividing your ingredients into thirds rather than halves to maintain those lovely layers.
- You can also make individual parfaits out of the trifle. If you want to do that, divide your ingredients by the number of servings. Then, to make the layers, divide each of those portions in half.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 274Total Fat 12gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 304mgCarbohydrates 37gFiber 1gSugar 15gProtein 5g