This outrageous lemon lovers trifle is a dessert filled with citrus deliciousness. It starts with a lemony pound cake that’s brushed with a lemon laced simple syrup. The pound cake is layered with fluffy lemon cream and whipped cream then crowned with lemon slices. It’s outrageously delicious!
I am a huge fan of trifles both sweet and savory. They fall into the category of “edible centerpieces” in my cookbook. I have several over-the-top dessert versions here on my blog. There’s strawberry cheesecake trifle, raspberry-lemon cheesecake trifle, and for the chocolate peanut butter fans my chocolate peanut butter brownie trifle and a red velvet white chocolate cheesecake trifle. 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.
It should be made and assembled in advance and thoroughly chilled to allow the flavors to become even more robust. It’s a happy dessert for an outrageously happy occasion.
You may also like: Lemon Ice Box Pie, Lemon Burst Poke Cake, Lemon Chiffon Cheese Bars, Lemon Layer Cake, Lemon Whippersnaps, Lemon Crumb Cake.
- 1 Lemon Lovers Pound Cake, cut into 1-inch cubes {Or, Lemon Burst Buttermilk Cake)
- ½ cup granulated sugar
- ½ cup fresh lemon juice
- 1 (2.7 oz) box Dream Whip
- 3 cup very cold whole milk, divided
- 2 (3.4 oz) boxes instant lemon pudding mix
- 16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream
- 2 Tbsp grated white chocolate
- Lemon slices and sprigs of fresh mint for garnishing
- In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
- In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
- Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.
- To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of lemon cream and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.
- Sprinkle the top with grated white chocolate and garnish with lemon slice and fresh mint if desired.
- Chill thoroughly for at least 4 hours prior to serving.
I don’t have a fancy mixer, just your good old fashioned electric hand mixer. Will this make a difference when whipping the cream?
Any mixer will do.
I am gluten intolerant is there another kind of cake I can use instead that’s gluten free?
I don’t have a gluten free cake recipe but, I’m sure there are gluten free recipes on the internet.
I use king Arthur gluten free yellow cake mix and add a couple scoops of country time lemonade mix to make it lemony.
Great tips!
Melissa, is there info on the amount of sugar, carbs, calories etc?? I’d love to try these recipie s but have to watch things due to being diabetic! Thx Cari 😁
There are many free online apps you can use to calculate, Carl. Depending on what brands people use when re-creating my dishes the values can change dramatically hence the reason I don’t publish those.
You can reduce the carbs by using an angel food cake, sugar substitute and sugar free instant pudding
No it doesn’t. I use my hand mixer all of the time because I can’t afford the nicer expensive mixer. I do chill the bowl and the beaters in the freezer first.
I made the lemon burst buttermilk cake and followed the directions exactly. This is a WONDERFUL lemon dessert! Just OUTSTANDING. It is time consuming, but worth it. Make the cake one day and the rest the next and serve it the following day. I had rave reviews. I used 2 cups whipping cream and slowly added 8 Tbls. powdered sugar as that is my standby way to make whip cream. I don’t really care for Dream Whip too much but didn’t know if I substituted Cool Whip for it, it would be as thick. So I didn’t.
If you love lemon…….MAKE THIS. I didn’t top it with the chocolate, didn’t think it needed it. I just sliced lemons and stood them on end and the presentation was awesome!!
So happy you enjoyed this one, we love it too!
Everyone who had this wanted the recipe!!
Wonderful!
What is boxed dream whip?
A dry whipped topping mix.
Not sure I’ve ever seen that here in the Southern East coast. Can I just whip heavy cream?
It’s widely available in the baking section. Yes, you can.
Where can you buy the Dream Whip.
It’s widely available on the baking aisle of most grocery stores.
Super Walmart have Dream Whip. Has been around for many years. Was very popular about 40 years ago. Has made a comeback.
It’s a staple in my pantry since my Southern Gramma introduced it to me many years ago.
Thank you. I used to buy it but the stores took it out.
I have an aversion to instant pudding. Can I put my lemon pudding in this recipe?
I’m not certain. The instant pudding serves as a thickener as well. If you’re a seasoned cook it could probably be adapted.
I used lemon pie filling/pudding not realizing the difference. I think you need the instant pudding. The texture wasn’t great. I thought the problem was the Dream Whip (the packaging says to whip with 1/2c milk per envelope = 1c total but the recipe called for 2c milk). I’m not a fan of Dream Whip so next time I’ll try with whipping cream and instant pudding.
Please follow the recipe for the best results.
I just love anything lemon. Can’t wait to make this today
Hi, I checked out your other recipes of the cakes to make and cube for this dessert and I was just wondering if I should still put the icing on the cake before I cut it up and cube it for this recipe?
Thanks so much!
Hi Bethany SUCH a great question. It’s not necessary to glaze the original cakes before using in this trifle. Now, have I before? Yes I have but, it’s not necessary at all. In those instances, I actually made the cake for another purpose then re-purposed it for his trifle. Truth is there is no wrong way.
Can you use lemon pie filling instead of the pudding??
I’m not certain I make this as written.
I have made lemon trifles multiple ways and I have used the lemon pie filling. I make it according to the package instructions and let it cool then I use either cool whip or real whipped cream that I have whipped up and use about the same amount of each and beat them together to make a mousse like texture. I have made this one as is written and it’s easy to do since there is no cooking of the filling and I find they both taste similar so if all you have is the pie flling mix then you can do it but I’d not use the dream whip then instead cool whip or already whipped cream to make that mousse type part of this trifle.
Made this for Fathers Day, it was a big hit. Everyone loved it!!! Thank you for this great recipe.
Wonderful, thank you for letting me know and making it for such a special occasion!
Do you think using an Angel Food Cake would work just as well?
Angel food cake works in most trifles but, it’s not lemon flavored as the cake is in this trifle.
Is there another ingredient besides DreamWhip that can be used in the Lemon Cream. I’m not even a big fan of Cool Whip but I’ll use in place of DreamWhip.
If you;’d like to try it folding in Cool Whip you could. Otherwise, the Dream Whip forms the base for the lemon cream.
What is dream whip and where can I find it?
Dream Whip is a dry whipped topping mix that ads a creaminess to the filling. it’s usually on the baking aisle near the cheesecake and gelatin products.
Hi Melissa
I’m from Australia and have no idea where to find Dream Whip or Cool Whip or if we
can even get it over here.
Is there another product I can use as a substitute that you know of?
I absolutely love citrus and would like to make this for my step-dads 70th birthday party.
Thanks so much.
Moira
You can use fresh whipped cream in the same amount in place of the Cool Whip. The Dream Whip gives volume and stabilizes the filling so, I’m not certain what your market may have that could be used in it’s place.
Can splenda be substituted for the sugar?
I make this just as written.
I Live in U K so don’t think we can buy Lemon Pudding Mix over here so don’t know what to use but might get it on Amoson I know that i’ve seen American food there before there
For this trifle the pudding and Dream Whip are crucial. I’m sure you could adapt but, I’m hesitant what to suggest as I’m not certain what you have available in your markets. Thanks for visiting!
I don’t usually look for gluten free recipes so I am not familiar with them. However my cousins young daughter can not have gluten. I was wondering if someone could tell.me if the recipe has gluten in it .
This recipe has cake, cake is made with flour so, there is gluten in this recipe. You should Google gluten free recipes there are many on the internet.
There are some gluten free cake mixes available. Pamela’s brand is very good. Maybe substitute lemon juice for the water? I have never done this but it might work
There are ways to adapt this recipe to make it gluten free, however, if you are not familiar with gluten free baking I wouldn’t recommend it. I love the idea and flavors in this recipe so will be adapting it for Easter using a gluten free vegan citrus pound cake and coconut whipped cream. However, the flavors and textures of these ingredients are vastly different and not for the inexperienced baker. Even those who have experience in traditional baking often struggle with adapting to special dietary ingredients.
I’m in charge of dessert for Easter – my BIL is diabetic – this looks awesome – can it be changed for a diabetic recipe?? XOXO
Mo
That would take a lot of adaptations from the cake to the filling. if you tackle it let me know how it goes.
Hi, this looks so good! If I use Sara Lee pound cake, would one be enough or should I buy two? Thanks!
If you’re referring to the small frozen loaf cakes you will definitely need 2.
Thank you for your reply!
Would it b ok to make this the night before or will it get soggy?
Sure, no problem at all.
Do you mix the dream whip with the pudding? Or do you layer the pudding then the dream whip?
Follow the recipe it’s all there.
It says to add it, was wondering this too, picture shows lemon pudding, then a layer of whipped cream?
Yes, there is a layer of whipped topping. The Dream Whip and pudding forms the pudding layer. The whipped topping is separate.
I was wondering the same thing. It’s a bit confusing because the video shows you adding the pudding to the dream whip. Do you set some of the dream whip aside and then add the pudding mixture and layer as follows?
Disregard question. Sorry I just saw in the ingredients that you use separate whipped topping.
How big is a trifle bowl. I’ve never heard of one?
They come in many different sizes. This was made in a large trifle bowl.
I am not a “baker”, and cannot find lemon pound cake in my market. Would reg. pound cake work as well, by adding more of the glaze?
You can use a vanilla pound cake no need to add more glaze.
Thank you for your prompt reply!
I’m making this for Easter dessert but confused….after I make the Dream Whip do I mix the pudding mixture THEN add it to the Dream Whip topping??????
Follow the written recipe for what to add when and don’t follow the directions on the box. Part of it is whipped then the pudding and additional milk is added. There is a reason for this process, to maintain the fluffiness of the filling.
This is wonderful! We had it at Easter Dinner and even the lemon not so lovers loved it! I used angel food cake with lemon juice in it, in place of pound cake. Sooo yummy! Thank you so much for sharing!
I’m glad you enjoyed it for such a special occasion. Thanks so much for taking the time to let me know.
I’m going to try this. I can’t wait to make it! #ILOVETOBAKE
Could you possibly add/soak Lemon Liquor into the cake for an adult dessert?
Absolutely, limoncello would be awesome!
Thank you! That’s what I was thinking. Making it this weekend. I will let you know the results.😄
Please do, thanks!
The Trifle came out AWESOME!! The limoncello was an added bonus. I used 1/2 cup of limoncello and cooked it along with the fresh lemon juice and sugar. It definitely added flavor but it was very subtle and did not taste like you doused the cake in alcohol. I also used Duncan Hines Boxed Moist lemon cake mix. I used the directions for 13 X 9 pan. The cake came out the perfect height to cut 1 inch high cubes. I only needed half the cake for two layers in the trifle bowl. Also, I brushed the half of cake with the lemon juice/limoncello and sugar mixture before placing the cubes in the trifle dish. The mixture of flavors in this recipe were awesome! it didn’t take long for everyone to devour it. Thank you!
I love your ideas, freeze the leftover cake for the next one. So, glad you enjoyed!
Oh that sounds so good with the added Limoncello. I use Limoncello to make a bundt cake a very costly bundt cake considering Limoncello is not cheap. I’ll have try your idea for my b’day on the 14th of July.
Just curious. I would like there to be a bit of crunch in it. What would you suggest?
Nuts perhaps? Almonds, macadamia nuts or candied lemon peel for texture.
This is one of the BEST desserts I have had in a very long time! my grandkids and I made it this past week and the whole family fell in love with it! Thank you so much for sharing!
That makes me happy, thanks for letting me know!
This is my new favorite recipe to make for dessert! I made it for Easter and everyone loved it, and I just made another today to take to a potluck. For today’s, I made it in a large container, instead of my trifle bowl, and it still looks great! Im sure it will be a hit today as well!
That makes me happy, thanks for letting me know!
At 62, I’ve never owned a trifle bowl, but I’m now motivated to get one. Since they vary greatly in size, from two quarts to four quarts, and everything in between, what size would you recommend? Thank you!
My rule of thumb is you can go too small but, not too big. Nothing less than a 4 quart for me.
For a dessert contest at work, I made my mother’s scrumptious sour cream lemon pound cake . Imagine my dismay when the cake got stuck in the bundt pan! Scrambling for a “Plan B”, I Googled for a lemon pound cake trifle recipe and discovered this gem.
I followed the recipe exactly, with only one change. I added one layer of coarsely crushed ginger snap cookies in the middle.
I was beyond thrilled when my trifle won the dessert contest! Move over chocolate!!
Thanks for helping me turn my cake disaster into a prize winner.
How exciting! The gingersnaps are an interesting addition. Thanks for letting me know.
Where can I buy lemon instant pudding….can’t find it here in Canada.
Amazon or any online retailer should have it. Otherwise, you might try adapting this using lemon curd.
Can something else be used instead of Dream Whip like whipped cream mixed with a little cream cheese for stability.
If you’d like to adapt using those ingredients you could if you want, of course. I developed this recipe just as it’s written so, I can’t tell you if those adjustments will work.
2 (3.4 oz) boxes instant lemon pudding mix????
I just have no idea what this is, we dont sell it in our supermarkets, just googled all to check! I presume you not in UK, could you please advise what i could use as a substitute?
I am in the US. You could possibly adapt using lemon curd.
I was looking for a dessert to add a little limoncello to. Do you think poking holes in the cake and allowing 1/2 c of the liqeur to soak into it would take away from this dessert?
Sounds great to me for the limoncello fans in your life, sure.