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!
For The Love of Trifles
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.
A Special Occasion Dessert
This stunning trifle 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. See also my easy Lemon Ice Box Pie, yummy Lemon Burst Poke Cake, light and tasty Lemon Chiffon Cheese Bars, a special Lemon Layer Cake, or crisp Lemon Whippersnaps.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Outrageous Lemon Lovers Trifle
Ingredients
- 1 Lemon Lovers Pound Cake cut into 1-inch cubes {Or, Lemon Burst Buttermilk Cake)
- 1/2 cup granulated sugar
- 1/2 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
Instructions
- 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 1/2 of the lemon syrup. Add a layer of lemon cream and 1/2 of the whipped topping. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped topping.
- 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.
Notes
Melissa
Latest posts by Melissa (see all)
- Crock Pot Corn Casserole - November 13, 2019
- Pumpkin Spice Cream Cheese Pound Cake - November 10, 2019
- Turkey Gravy - November 8, 2019
Shanna R Wray says
My entire family loved this. Those people don’t like anything.
Melissa says
Haha, love it!
Chrissy D says
LMAO!! …that’s too funny. 🤣
Tony says
This Lemon Lovers Trifle look so good, I want to try to make it!
The Raspberry Lemon Trifle also!
Melissa says
Thanks so much! I love trifles so, I have several you might like to try.
Christy says
Can this be made the day before? Or should it be same day?
Melissa says
It can be made a day in advance, sure.
Ellen Begley says
preparing this for church potluck, what size trifle bowl did you use?
Melissa says
You need at least a 150 oz or larger, if you plan on taking this in the car to another location.
Jody says
How do you make lemon syrup
Melissa says
Follow the instructions in the recipe and you’ll be good to go.
Pauline Brady says
Where is the recipe for the lemon syrup?
Melissa says
Step 1 in the recipe instructions “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.”
Brigette says
Making this for Easter dinner tomorrow. Looks delicious! I’m wondering if there might be an error for the milk. Shouldn’t 1 cup be used for the Dream Whip (.5 for each pack) and 2 cups be used for each box of pudding? That’s the amounts according to their packages, anyway…but maybe it’s modified intentionally? Would love to know for sure before tomorrow morning, if possible. Thank you so much!!
Melissa says
It is modified yes, please follow the recipe and not the packages.
Brigette says
Perfect! Thank you so much for the quick reply!
Tammy Brandl says
Why is it so hard to follow directions or to read recipes? Not meant for the lady above specifically but some of these questions are easily answered by reading and following directions. Girl you have lots of patience. Love your Blog & recipes!
Melissa says
Hi Tammy, thanks so much for taking the time to visit!
Kim says
Do I put the creamy lemon glaze on the pound cake if I am going to use it in the trifle? I am looking forward to trying this recipe and want it to be perfect! 😊
Melissa says
Hi KIm, you don’t have to, no. There’s plenty of sweetness without it.
Corrine says
Did you use the dream whip topping for the top and pipe on? Just wondering if it will hold up if I do 4 hrs in advance of serving. Looking forward to serving this dessert!
Melissa says
Dream Whip is in the filling, whipped topping on the top.
Melanie says
Can I use angel food cake instead of pound cake?
Melissa says
If you prefer, sure.
Margaret says
I’m making for Mothers day. Question?? Seems like the 2pks. Of pudding will be too thick with that amount of milk??? Am I reading the instructions correctly?? Thank you, love your sight.
Melissa says
Please follow the recipe, it works.
Margie says
I don’t have a trifle bowl. Any suggestions on what else I could use?
Melissa says
Any large bowl will work.
Lisa says
Where do you get Lemon Lovers Pound cake?
Melissa says
You can get any recipe by searching the Recipe Index. It’s also highlighted and linked in the post.
Jennifer Daigle says
I see that you responded that this could be made a day in advance. What about 2 days in advance? Would the cake get soggy? I’m making for Father’s Day. Thanks!
Melissa says
I have definitely made this one day in advance and been able to keep leftovers after serving it for a couple of days. So,it probably would do fine.
Gilda Osmond says
OMG…I love this recipe…thank you.
Melissa says
It’s my pleasure!
Wanda says
Do you use the glaze on the pound cake before cutting it up for use in trifle??
Melissa says
You don’t have to glaze the cake unless you want to. It’s really not needed for this trifle.
Joy Theriault says
can cool whip be used in place of the dream whip ?
Melissa says
In this recipe, it can’t be. It’s important for the stability of the filling.
Joyce B says
Hello there…I’ve made this recipe before and everyone raved about it. I am now making it for a friend’s Mother’s 100th birthday celebration tomorrow. I was planning on doubling the recipe to fit a larger bowl. When making the filling, would it be okay to make it all at once, or should I make two separate batches? Thanks.
Melissa says
HI Joyce, how nice of you! In this instance, I think it’s fine to double the filling. It doesn’t always work that way but, for this one, it should work fine. Just keep in mind, double the ingredients may take longer to whip and adjust accordingly.