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.
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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
Shanna R Wray says
February 18, 2019 at 5:48 pmMy entire family loved this. Those people don’t like anything.
Melissa says
February 18, 2019 at 8:24 pmHaha, love it!
Tony says
April 2, 2019 at 7:02 pmThis Lemon Lovers Trifle look so good, I want to try to make it!
The Raspberry Lemon Trifle also!
Melissa says
April 2, 2019 at 9:16 pmThanks so much! I love trifles so, I have several you might like to try.
Christy says
April 7, 2019 at 12:04 pmCan this be made the day before? Or should it be same day?
Melissa says
April 7, 2019 at 12:06 pmIt can be made a day in advance, sure.
Ellen Begley says
April 12, 2019 at 2:50 pmpreparing this for church potluck, what size trifle bowl did you use?
Melissa says
April 12, 2019 at 5:14 pmYou need at least a 150 oz or larger, if you plan on taking this in the car to another location.
Jody says
April 16, 2019 at 4:56 pmHow do you make lemon syrup
Melissa says
April 16, 2019 at 7:50 pmFollow the instructions in the recipe and you’ll be good to go.
Brigette says
April 20, 2019 at 6:05 pmMaking 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
April 20, 2019 at 6:16 pmIt is modified yes, please follow the recipe and not the packages.
Brigette says
April 20, 2019 at 6:19 pmPerfect! Thank you so much for the quick reply!
Kim says
April 24, 2019 at 5:20 pmDo 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
April 24, 2019 at 5:42 pmHi KIm, you don’t have to, no. There’s plenty of sweetness without it.
Corrine says
April 26, 2019 at 3:45 pmDid 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
April 26, 2019 at 6:15 pmDream Whip is in the filling, whipped topping on the top.
Melanie says
April 29, 2019 at 8:48 amCan I use angel food cake instead of pound cake?
Melissa says
April 29, 2019 at 8:59 amIf you prefer, sure.
Margaret says
May 5, 2019 at 2:56 pmI’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
May 5, 2019 at 3:11 pmPlease follow the recipe, it works.
Margie says
May 21, 2019 at 11:20 pmI don’t have a trifle bowl. Any suggestions on what else I could use?
Melissa says
May 22, 2019 at 7:57 amAny large bowl will work.