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Home » Southern Comfort Food » Outrageous Lemon Lovers Trifle

Outrageous Lemon Lovers Trifle

March 20, 2016 by Melissa 208 Comments

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Fans of all things lemon will flip for this stunning Outrageous Lemon Lovers Trifle #lemonloverstrifle #lemondesserts #lemontrifle #lemonlovers #lemon #desserts #dessertfoodrecipes #southernfood #southernrecipes #besttriflerecipes

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!

Outrageous Lemon Lovers Trifle

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.

Outrageous Lemon Lovers Trifle

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.

Outrageous Lemon Lovers Trifle

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Helpful  Kitchen Items:

  • Trifle Bowl
  • Hand Mixer
  • Offset Spatula
  • Measuring Cups and Spoons

 


Outrageous Lemon Lovers Trifle
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5 from 14 votes

Outrageous Lemon Lovers Trifle

Prep Time25 mins
Chill Time4 hrs
Course: Dessert
Cuisine: American
Keyword: outrageous-lemon-lovers-trifle
Servings: 12 servings
Author: Melissa Sperka

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

A bakery lemon or vanilla pound cake may be substituted, if desired.
See Lemon Lovers Pound Cake recipe here
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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Filed Under: Desserts, Holiday, Southern Comfort Food Tagged With: lemon, lemon cake, lemon cheesecake, lemon desserts, outrageous lemon lovers trifle, trifle

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ABOUT MELISSA

Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

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Comments

  1. Lee says

    July 23, 2020 at 7:43 pm

    5 stars
    Recipe is amazing!! I’ve made it twice. Thanks for creating and sharing 🙂

    Reply
    • Melissa says

      July 23, 2020 at 8:48 pm

      Thank you!

      Reply
  2. Megan Francescon says

    June 21, 2020 at 6:59 pm

    How do I make it? 🤣

    Reply
  3. Pat says

    April 30, 2020 at 3:37 pm

    where is the recipe for the lemon syrup?

    Reply
    • Melissa says

      April 30, 2020 at 4:12 pm

      First step in the recipe.

      Reply
  4. Charlotte Xanders says

    December 4, 2019 at 12:38 pm

    I’ve been looking for a lemon trifle recipe, so thank you! I prefer not to use processed foods. Will it work if I make my own lemon pudding and combine it with real whipped cream?

    Reply
    • Melissa says

      December 4, 2019 at 12:40 pm

      You can adapt this, yes.

      Reply
  5. Jessie says

    November 20, 2019 at 8:05 am

    Hi there! Just wondering… I have a big bottle of Limoncello waiting to be opened. Do you think I could use that to soak the pound cake instead of making the lemon syrup. Have you ever tried it? Thanks for all of your wonderful recipes!

    Reply
    • Melissa says

      November 20, 2019 at 9:42 am

      You sure could, yes. That’s a fabulous adult version of this trifle, enjoy!

      Reply
    • Lisa says

      November 30, 2019 at 2:58 pm

      What is limoncello?

      Reply
      • Jessie says

        November 30, 2019 at 10:50 pm

        It’s a Italian liqueur (you can actually make it with lemons and vodka but I just bought it at the liquor store). It worked really well. (Gave it a little kick!)

  6. Joyce B says

    August 23, 2019 at 12:39 pm

    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.

    Reply
    • Melissa says

      August 23, 2019 at 12:42 pm

      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.

      Reply
  7. Joy Theriault says

    July 12, 2019 at 5:42 pm

    can cool whip be used in place of the dream whip ?

    Reply
    • Melissa says

      July 12, 2019 at 6:10 pm

      In this recipe, it can’t be. It’s important for the stability of the filling.

      Reply
  8. Wanda says

    July 9, 2019 at 5:31 pm

    Do you use the glaze on the pound cake before cutting it up for use in trifle??

    Reply
    • Melissa says

      July 9, 2019 at 5:36 pm

      You don’t have to glaze the cake unless you want to. It’s really not needed for this trifle.

      Reply
  9. Gilda Osmond says

    July 2, 2019 at 10:04 pm

    5 stars
    OMG…I love this recipe…thank you.

    Reply
    • Melissa says

      July 2, 2019 at 10:06 pm

      It’s my pleasure!

      Reply
  10. Jennifer Daigle says

    June 14, 2019 at 6:34 pm

    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!

    Reply
    • Melissa says

      June 14, 2019 at 9:35 pm

      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.

      Reply
  11. Lisa says

    May 26, 2019 at 11:05 am

    Where do you get Lemon Lovers Pound cake?

    Reply
    • Melissa says

      May 26, 2019 at 12:33 pm

      You can get any recipe by searching the Recipe Index. It’s also highlighted and linked in the post.

      Reply
  12. Margie says

    May 21, 2019 at 11:20 pm

    I don’t have a trifle bowl. Any suggestions on what else I could use?

    Reply
    • Melissa says

      May 22, 2019 at 7:57 am

      Any large bowl will work.

      Reply
  13. Margaret says

    May 5, 2019 at 2:56 pm

    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.

    Reply
    • Melissa says

      May 5, 2019 at 3:11 pm

      Please follow the recipe, it works.

      Reply
  14. Melanie says

    April 29, 2019 at 8:48 am

    Can I use angel food cake instead of pound cake?

    Reply
    • Melissa says

      April 29, 2019 at 8:59 am

      If you prefer, sure.

      Reply
  15. Corrine says

    April 26, 2019 at 3:45 pm

    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!

    Reply
    • Melissa says

      April 26, 2019 at 6:15 pm

      Dream Whip is in the filling, whipped topping on the top.

      Reply
  16. Kim says

    April 24, 2019 at 5:20 pm

    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! 😊

    Reply
    • Melissa says

      April 24, 2019 at 5:42 pm

      Hi KIm, you don’t have to, no. There’s plenty of sweetness without it.

      Reply
  17. Brigette says

    April 20, 2019 at 6:05 pm

    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!!

    Reply
    • Melissa says

      April 20, 2019 at 6:16 pm

      It is modified yes, please follow the recipe and not the packages.

      Reply
      • Brigette says

        April 20, 2019 at 6:19 pm

        Perfect! Thank you so much for the quick reply!

      • Tammy Brandl says

        November 3, 2019 at 4:17 pm

        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

        November 3, 2019 at 8:37 pm

        Hi Tammy, thanks so much for taking the time to visit!

  18. Jody says

    April 16, 2019 at 4:56 pm

    How do you make lemon syrup

    Reply
    • Melissa says

      April 16, 2019 at 7:50 pm

      Follow the instructions in the recipe and you’ll be good to go.

      Reply
      • Pauline Brady says

        June 25, 2019 at 8:05 am

        Where is the recipe for the lemon syrup?

      • Melissa says

        June 25, 2019 at 4:47 pm

        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.”

  19. Ellen Begley says

    April 12, 2019 at 2:50 pm

    preparing this for church potluck, what size trifle bowl did you use?

    Reply
    • Melissa says

      April 12, 2019 at 5:14 pm

      You need at least a 150 oz or larger, if you plan on taking this in the car to another location.

      Reply
  20. Christy says

    April 7, 2019 at 12:04 pm

    Can this be made the day before? Or should it be same day?

    Reply
    • Melissa says

      April 7, 2019 at 12:06 pm

      It can be made a day in advance, sure.

      Reply
  21. Tony says

    April 2, 2019 at 7:02 pm

    5 stars
    This Lemon Lovers Trifle look so good, I want to try to make it!
    The Raspberry Lemon Trifle also!

    Reply
    • Melissa says

      April 2, 2019 at 9:16 pm

      Thanks so much! I love trifles so, I have several you might like to try.

      Reply
  22. Shanna R Wray says

    February 18, 2019 at 5:48 pm

    5 stars
    My entire family loved this. Those people don’t like anything.

    Reply
    • Melissa says

      February 18, 2019 at 8:24 pm

      Haha, love it!

      Reply
    • Chrissy D says

      August 28, 2019 at 9:26 pm

      LMAO!! …that’s too funny. 🤣

      Reply
  23. Vicki says

    December 3, 2018 at 5:21 pm

    If you make the buttermilk cakes to use in this do you use both cakes? (Maybe this question was answered above, but there are a bazillion replays and I didn’re want to take the time to go through all.of them!)

    Reply
    • Melissa says

      December 3, 2018 at 10:00 pm

      I actually use the Lemon Lovers Pound cake in this recipe. I’m not sure I’m following but, if you want to use my recipe for White Buttermilk Cake instead yes, you would use the whole cake.

      Reply
      • Penny says

        July 31, 2019 at 11:29 pm

        I love trifles. I usually take a shortcut on either using a ready-made cake, like Sara Lee or a box cake mix. Can I use a box Lemon Cake mix? If so, should I use the entire cake, and does the recipe need adjusting if I use the cake mix?

      • Melissa says

        August 1, 2019 at 8:44 am

        You can use a boxed cake, if you prefer. Yes, use the entire cake.

  24. Erin says

    September 4, 2018 at 12:37 pm

    5 stars
    I love lemon desserts – this is perfect for parties!

    Reply
  25. Lori @ RecipeGirl says

    September 2, 2018 at 9:07 am

    5 stars
    This is one of my favorite dessert recipes!

    Reply
  26. Stephanie Manley says

    September 1, 2018 at 8:04 am

    5 stars
    I love the flavors of lemon! I want one of these trifle bowls. I have to make this.

    Reply
  27. Toni | Boulder Locavore says

    September 1, 2018 at 3:39 am

    5 stars
    This looks heavenly!! So yummy!

    Reply
  28. Heather says

    August 31, 2018 at 5:48 pm

    5 stars
    So delicious! The is going to make all my lemon loving friends and family so happy.

    Reply
  29. Joanne says

    August 31, 2018 at 2:27 pm

    5 stars
    This recipe goes all out with the lemon in the very best way. So good!

    Reply
  30. lc says

    August 31, 2018 at 9:31 am

    5 stars
    this trifle is so pretty!

    Reply
  31. ADS says

    August 31, 2018 at 8:34 am

    5 stars
    What a treat! My Goodness!! Love all the lemony goodness.

    Reply
  32. Keli Rugenstein says

    August 18, 2018 at 8:59 am

    5 stars
    I found that 3 cups of milk was too much. The dream whip wouldn’t thicken at all. I added the pudding mix and NO extra milk and that worked.

    Reply
    • Melissa says

      August 18, 2018 at 10:38 am

      That’s odd it should thicken easily if beaten long enough. Next time, beat longer it can take up to 6 minutes for dry whipped topping mix to whip.

      Reply
  33. Cheryl Redd says

    May 31, 2018 at 12:39 pm

    Can you tell me what size trifle bowl to use?

    Reply
    • Melissa says

      May 31, 2018 at 1:36 pm

      You need a large trifle bowl for this dessert. A 9.5-inch or larger.

      Reply
  34. Mama2NL says

    May 11, 2018 at 10:26 am

    I would think that in lieu of dream whip (for my international friends. A stabilized whipped cream would work. I stabilize mine with gelatin. I whip the cream and sugar and then add gelatin that has cooled, it works well for decorating my cheesecakes etc..

    Reply
  35. Marie Nitz says

    April 7, 2018 at 5:14 pm

    What is dream whip and is there something we could use instead of? just curious

    Reply
    • Melissa says

      April 7, 2018 at 5:19 pm

      Dream Whip is a dried whipped topping mix that is crucial to the filing in this trifle.

      Reply
  36. Becky Merrill says

    March 31, 2018 at 11:11 pm

    I made this for our Easter weekend dessert and it was a big hit! Only thing I did different from the recipe is I added zest to the pudding. Very good.

    Reply
  37. Charla says

    March 20, 2018 at 2:01 pm

    I am making the lemon trifle. I made the 2 loaves of the Lemon Burst Buttermile Cake (easy and delicious!), but do I use both loves from the recipe since the trifle would take the entire pound cake? Thanks!

    Reply
    • Melissa says

      March 20, 2018 at 2:09 pm

      I do use an entire cake for this recipe but,that depends on the size of your bowl. Use your own discretion.

      Reply
  38. Mary says

    March 6, 2018 at 5:40 pm

    I use Dream whip in my pies(recipe on back of box). Also my Safeway store and Walmart carries it. I would suggest to ask the manager of your store to order Dream whip for you.

    Reply
  39. Leslie Andre says

    December 30, 2017 at 12:59 am

    Tomorrow will be my 2nd time making this dessert at my family’s request. We all LOVE it. I use the pre-sliced lemon creme cake from Wal-Mart’s bakery. No offense, I just don’t have the patience to bake a cake THEN make the trifle. I’m sure your cake is delicious. Maybe one day.
    Thank you for sharing this recipe. It’s a new favorite in my family!

    Reply
    • Melissa says

      December 30, 2017 at 9:51 am

      I’m delighted you’re enjoying this dessert, thanks so much for letting me know.

      Reply
  40. Jellycat says

    December 21, 2017 at 4:34 pm

    Instead of buying a cake and lemon whip, can you make any of these? If so how would you suggest you could.make these?

    Thanks

    Reply
    • Melissa says

      December 21, 2017 at 5:37 pm

      This recipe doesn’t call for buying a cake. I recommend you use my lemon lovers pound cake recipe found in the recipe archives. The dream whip is essential to the filling.

      Reply
  41. Annamarie mackenzie says

    November 8, 2017 at 12:08 pm

    Hi, this looks divine and I desperately want to make it…but…I’m in the UK and have no idea what instant lemon pudding mix is…I’ve googled an alternative but I’m having no luck… could you describe what it is and possibly give me an alternative please… thankyou

    Reply
    • Melissa says

      November 8, 2017 at 1:06 pm

      Hi Annamarie, you could easily adapt using a lemon custard mixed with fresh whipped cream in place of the pudding and whipped topping mix.

      Reply
  42. Charlotte says

    October 11, 2017 at 11:38 am

    So after making this I was trying it out and before I knew it I had eaten a little of two thirds of this yummy desert. Looks like I need to make another one now as it was for guests this evening. Does this desert make you fat? Really love anything with lemon!

    Reply
    • Melissa says

      October 11, 2017 at 12:56 pm

      Ha, that’s funny! It is rather addicting and probably wouldn’t be a good idea to eat this everyday. But, it is fun to splurge once in a while isn’t it?

      Reply
  43. Ellen Fourroux says

    August 19, 2017 at 12:51 pm

    So sorry, I get it now. Thank you for your patience!

    Reply
    • Melissa says

      August 19, 2017 at 6:14 pm

      Glad you got it, enjoy!

      Reply
  44. randa says

    August 4, 2017 at 12:19 pm

    Hi there,
    was wondering if this could be made a day in advance

    Reply
    • Melissa says

      August 4, 2017 at 12:30 pm

      Sure, no problem at all. If you decorate it as pictured it can be a challenge to cover though.

      Reply
      • RANDA says

        August 4, 2017 at 12:53 pm

        I’LL DECORATE IT TOMORROW, BUT ASSEMBLE TO TODAY. I’LL LET YOU KNOW HOW IT GOES.

      • Melissa says

        August 4, 2017 at 6:41 pm

        Perfect this one is SO good hope your guests love it!

      • Randa says

        August 9, 2017 at 1:19 pm

        It was perfect, everyone loved it. It was refreshing.

      • Melissa says

        August 9, 2017 at 4:07 pm

        So happy you loved this one, thanks so much for taking the time to let me know.

  45. Andrea says

    July 29, 2017 at 10:42 pm

    So before adding the lemon pudding mix I should save 1/2 the whip cream? I couldn’t find how you saved the whip cream

    Reply
    • Melissa says

      July 30, 2017 at 8:38 am

      The whipped cream/topping is separate from the lemon filling. There’s one layer of whipped topping in the trifle and the remaining is on top.

      Reply
  46. Sue says

    July 20, 2017 at 2:31 pm

    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?

    Reply
    • Melissa says

      July 20, 2017 at 4:53 pm

      Sounds great to me for the limoncello fans in your life, sure.

      Reply
  47. Rachel Chetnik says

    June 28, 2017 at 6:38 am

    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?

    Reply
    • Melissa says

      June 28, 2017 at 9:55 am

      I am in the US. You could possibly adapt using lemon curd.

      Reply
  48. Cooki says

    June 25, 2017 at 3:23 pm

    Can something else be used instead of Dream Whip like whipped cream mixed with a little cream cheese for stability.

    Reply
    • Melissa says

      June 25, 2017 at 6:19 pm

      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.

      Reply
  49. Cindy Lasseter says

    June 24, 2017 at 12:26 am

    Where can I buy lemon instant pudding….can’t find it here in Canada.

    Reply
    • Melissa says

      June 24, 2017 at 1:17 am

      Amazon or any online retailer should have it. Otherwise, you might try adapting this using lemon curd.

      Reply
  50. Lee Tripp says

    June 18, 2017 at 11:56 am

    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.

    Reply
    • Melissa says

      June 18, 2017 at 1:20 pm

      How exciting! The gingersnaps are an interesting addition. Thanks for letting me know.

      Reply
  51. Diane says

    June 3, 2017 at 3:01 pm

    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!

    Reply
    • Melissa says

      June 4, 2017 at 12:06 am

      My rule of thumb is you can go too small but, not too big. Nothing less than a 4 quart for me.

      Reply
    • Shelley says

      July 29, 2017 at 9:15 pm

      retirees are downsizing and donating, I found my trifle bowl at a second hand store, as well as a beautiful cake plate on another visit.

      Reply
      • Melissa says

        July 29, 2017 at 9:27 pm

        What a fantastic find. Well done!

  52. Mary says

    June 3, 2017 at 11:25 am

    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!

    Reply
    • Melissa says

      June 3, 2017 at 11:29 am

      That makes me happy, thanks for letting me know!

      Reply
  53. Amy Letzkus says

    June 1, 2017 at 9:41 pm

    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!

    Reply
    • Melissa says

      June 1, 2017 at 9:49 pm

      That makes me happy, thanks for letting me know!

      Reply
  54. Jean says

    June 1, 2017 at 3:39 pm

    Just curious. I would like there to be a bit of crunch in it. What would you suggest?

    Reply
    • Melissa says

      June 1, 2017 at 5:25 pm

      Nuts perhaps? Almonds, macadamia nuts or candied lemon peel for texture.

      Reply
  55. Marybeth says

    May 28, 2017 at 11:32 am

    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!

    Reply
    • Melissa says

      May 28, 2017 at 11:35 am

      I love your ideas, freeze the leftover cake for the next one. So, glad you enjoyed!

      Reply
    • Cooki says

      June 25, 2017 at 3:27 pm

      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.

      Reply
  56. Marybeth says

    May 24, 2017 at 9:02 am

    Could you possibly add/soak Lemon Liquor into the cake for an adult dessert?

    Reply
    • Melissa says

      May 24, 2017 at 9:08 am

      Absolutely, limoncello would be awesome!

      Reply
      • Marybeth says

        May 24, 2017 at 5:38 pm

        Thank you! That’s what I was thinking. Making it this weekend. I will let you know the results.????

      • Melissa says

        May 24, 2017 at 5:47 pm

        Please do, thanks!

  57. Cynthia Crozier says

    April 30, 2017 at 7:31 pm

    I’m going to try this. I can’t wait to make it! #ILOVETOBAKE

    Reply
  58. MT Momma says

    April 17, 2017 at 11:06 am

    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!

    Reply
    • Melissa says

      April 17, 2017 at 11:12 am

      I’m glad you enjoyed it for such a special occasion. Thanks so much for taking the time to let me know.

      Reply
  59. Diane Kehler says

    April 15, 2017 at 3:49 pm

    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??????

    Reply
    • Melissa says

      April 15, 2017 at 4:14 pm

      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.

      Reply
  60. Debbie says

    April 13, 2017 at 11:17 am

    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?

    Reply
    • Melissa says

      April 13, 2017 at 11:28 am

      You can use a vanilla pound cake no need to add more glaze.

      Reply
      • Debbie says

        April 13, 2017 at 5:14 pm

        Thank you for your prompt reply!

  61. Donna says

    April 12, 2017 at 12:27 am

    How big is a trifle bowl. I’ve never heard of one?

    Reply
    • Melissa says

      April 12, 2017 at 7:12 am

      They come in many different sizes. This was made in a large trifle bowl.

      Reply
  62. Joan says

    April 10, 2017 at 7:30 pm

    Would it b ok to make this the night before or will it get soggy?

    Reply
    • Melissa says

      April 10, 2017 at 7:39 pm

      Sure, no problem at all.

      Reply
      • Joanne says

        April 10, 2017 at 9:11 pm

        Do you mix the dream whip with the pudding? Or do you layer the pudding then the dream whip?

      • Melissa says

        April 10, 2017 at 9:31 pm

        Follow the recipe it’s all there.

      • Ellen Fourroux says

        August 19, 2017 at 12:48 pm

        Hi! I, too, have the same question. The video and the instructions show and say to ADD the pudding to the Dream Whip, but show two separate layers of the lemon pudding layer and the Dream Whip layer, so I’m confused. Looks easy enough to make but thought Id better ask you. Thanks!

      • Fran says

        April 13, 2017 at 7:58 am

        It says to add it, was wondering this too, picture shows lemon pudding, then a layer of whipped cream?

      • Melissa says

        April 13, 2017 at 9:36 am

        Yes, there is a layer of whipped topping. The Dream Whip and pudding forms the pudding layer. The whipped topping is separate.

      • Kim says

        April 14, 2017 at 11:46 am

        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?

      • Kim says

        April 14, 2017 at 11:51 am

        Disregard question. Sorry I just saw in the ingredients that you use separate whipped topping.

  63. Barb Trimble says

    April 10, 2017 at 5:40 pm

    Hi, this looks so good! If I use Sara Lee pound cake, would one be enough or should I buy two? Thanks!

    Reply
    • Melissa says

      April 10, 2017 at 6:32 pm

      If you’re referring to the small frozen loaf cakes you will definitely need 2.

      Reply
      • Barb Trimble says

        April 10, 2017 at 7:28 pm

        Thank you for your reply!

  64. Maureen Randolph says

    April 9, 2017 at 9:30 pm

    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

    Reply
    • Melissa says

      April 10, 2017 at 7:37 am

      That would take a lot of adaptations from the cake to the filling. if you tackle it let me know how it goes.

      Reply
  65. Heather says

    April 9, 2017 at 8:30 pm

    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 .

    Reply
    • Melissa says

      April 9, 2017 at 9:15 pm

      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.

      Reply
      • Judy Fisher says

        April 12, 2017 at 12:15 pm

        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

    • Clara says

      April 12, 2017 at 2:04 am

      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.

      Reply
  66. Rowena says

    April 9, 2017 at 1:53 pm

    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

    Reply
    • Melissa says

      April 9, 2017 at 3:37 pm

      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!

      Reply
  67. Sabina says

    April 9, 2017 at 12:58 pm

    Can splenda be substituted for the sugar?

    Reply
    • Melissa says

      April 9, 2017 at 3:38 pm

      I make this just as written.

      Reply
  68. Moira says

    January 22, 2017 at 11:20 pm

    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

    Reply
    • Melissa says

      January 23, 2017 at 9:26 am

      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.

      Reply
  69. Nancy says

    November 20, 2016 at 6:07 pm

    What is dream whip and where can I find it?

    Reply
    • Melissa says

      November 20, 2016 at 7:08 pm

      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.

      Reply
  70. Cooki Turner says

    November 16, 2016 at 12:56 pm

    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.

    Reply
    • Melissa says

      November 16, 2016 at 12:59 pm

      If you;’d like to try it folding in Cool Whip you could. Otherwise, the Dream Whip forms the base for the lemon cream.

      Reply
  71. mm says

    September 1, 2016 at 9:12 am

    Do you think using an Angel Food Cake would work just as well?

    Reply
    • Melissa says

      September 1, 2016 at 9:19 am

      Angel food cake works in most trifles but, it’s not lemon flavored as the cake is in this trifle.

      Reply
      • Beverly Carman says

        July 26, 2017 at 10:58 am

        I used Angel Food Cake and I doubled the lemon Syrup. It was Heavenly…….and a tad lighter.

  72. Cyndy Bissonnette says

    June 21, 2016 at 8:27 pm

    Made this for Fathers Day, it was a big hit. Everyone loved it!!! Thank you for this great recipe.

    Reply
    • Melissa says

      June 21, 2016 at 8:29 pm

      Wonderful, thank you for letting me know and making it for such a special occasion!

      Reply
  73. Anita says

    June 18, 2016 at 9:58 am

    Can you use lemon pie filling instead of the pudding??

    Reply
    • Melissa says

      June 18, 2016 at 10:15 am

      I’m not certain I make this as written.

      Reply
    • Tracey says

      April 30, 2017 at 12:38 pm

      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.

      Reply
  74. Bethany says

    June 2, 2016 at 1:34 pm

    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!

    Reply
    • Melissa says

      June 2, 2016 at 2:24 pm

      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.

      Reply
  75. Karen Mallaber says

    April 9, 2016 at 3:44 pm

    I have an aversion to instant pudding. Can I put my lemon pudding in this recipe?

    Reply
    • Melissa says

      April 9, 2016 at 3:56 pm

      I’m not certain. The instant pudding serves as a thickener as well. If you’re a seasoned cook it could probably be adapted.

      Reply
      • Bernadette W says

        April 15, 2017 at 12:46 pm

        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.

      • Melissa says

        April 15, 2017 at 3:20 pm

        Please follow the recipe for the best results.

      • Shelly says

        May 29, 2017 at 10:03 am

        I just love anything lemon. Can’t wait to make this today

  76. Pamela Jones says

    March 26, 2016 at 1:09 am

    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!!

    Reply
    • Melissa says

      March 26, 2016 at 9:12 am

      So happy you enjoyed this one, we love it too!

      Reply
      • Pamela Jones says

        March 26, 2016 at 1:30 pm

        Everyone who had this wanted the recipe!!

      • Melissa says

        March 26, 2016 at 1:44 pm

        Wonderful!

      • Olga says

        April 13, 2017 at 10:25 am

        What is boxed dream whip?

      • Melissa says

        April 13, 2017 at 11:05 am

        A dry whipped topping mix.

      • Heather Lee says

        May 8, 2017 at 4:13 pm

        Not sure I’ve ever seen that here in the Southern East coast. Can I just whip heavy cream?

      • Melissa says

        May 8, 2017 at 4:19 pm

        It’s widely available in the baking section. Yes, you can.

      • Jimmie says

        June 6, 2017 at 8:09 pm

        Where can you buy the Dream Whip.

      • Melissa says

        June 6, 2017 at 8:10 pm

        It’s widely available on the baking aisle of most grocery stores.

      • Linda Lee Reeves says

        June 3, 2017 at 12:45 am

        Super Walmart have Dream Whip. Has been around for many years. Was very popular about 40 years ago. Has made a comeback.

      • Melissa says

        June 3, 2017 at 11:31 am

        It’s a staple in my pantry since my Southern Gramma introduced it to me many years ago.

      • Jimmie says

        June 6, 2017 at 8:10 pm

        Thank you. I used to buy it but the stores took it out.

      • Beverly Carman says

        July 26, 2017 at 10:55 am

        hahaha….I absolutely wondered this too. Found the Dream whip (little box 2 envelopes) on bottom shelf of baking isle at grocery store.

  77. Michael Neely says

    March 20, 2016 at 11:10 am

    I don’t have a fancy mixer, just your good old fashioned electric hand mixer. Will this make a difference when whipping the cream?

    Reply
    • Melissa says

      March 20, 2016 at 12:26 pm

      Any mixer will do.

      Reply
      • Elaine says

        April 12, 2017 at 1:08 am

        I am gluten intolerant is there another kind of cake I can use instead that’s gluten free?

      • Melissa says

        April 12, 2017 at 7:13 am

        I don’t have a gluten free cake recipe but, I’m sure there are gluten free recipes on the internet.

      • Fatcat says

        June 3, 2017 at 8:35 am

        I use king Arthur gluten free yellow cake mix and add a couple scoops of country time lemonade mix to make it lemony.

      • Melissa says

        June 3, 2017 at 11:30 am

        Great tips!

      • Cari says

        June 13, 2017 at 1:32 pm

        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 ????

      • Melissa says

        June 13, 2017 at 1:44 pm

        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.

      • Diane says

        June 24, 2017 at 10:29 am

        You can reduce the carbs by using an angel food cake, sugar substitute and sugar free instant pudding

      • Sherry says

        May 9, 2018 at 7:29 pm

        I like your suggestion very helpful but some people don’t know that. Sugar alkahol a are just as bad as sugars or artificial sweeteners my suggestion to you keep up the good work

      • Anne says

        October 8, 2017 at 11:06 am

        Can I make filling day before and assemble trifle next day?

      • Melissa says

        October 8, 2017 at 11:47 am

        Oh sure, that’s a great time saver.

      • Tiffany says

        July 4, 2018 at 3:27 am

        Do you have a fresh sweetened whipped cream recipe that you use?

      • Melissa says

        July 4, 2018 at 8:55 am

        For every 2 cups of cream I use 1/4 cup of sugar and a tsp of vanilla extract. Whip until stiff peaks form. Adjust the sweetness to your taste.

    • Cathie says

      May 31, 2017 at 2:15 pm

      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.

      Reply
    • Donna says

      November 3, 2017 at 5:07 pm

      Iused to use dream we have all the time and all I used was a regular mixer it work fine, make sure you use a bowl

      Reply
    • Luvd2hike says

      August 22, 2018 at 3:11 am

      5 stars
      COLD ingredients and a COLD bowl.

      Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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