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Outrageous Lemon Lovers Trifle

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

Easy Outrageous Lemon Trifle Recipe

I am a huge fan of trifles both sweet and savory. They fall into the category of edible centerpieces in my kitchen and I gravitate to them in various flavors when entertaining. I have several over-the-top trifle desserts on the website that remain fan favorites and this lemon trifle is no exception. How to make Outrageous Lemon Lovers Trifle: (Scroll down for full printable recipe.)

  • Make Lemon Syrup – 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.
  • Filling – Whip both packets of Dream Whip with 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
  • Pudding Mx – Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.
  • 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 pudding and 1/2 of the whipped topping.
  • Repeat with cake, brush with lemon syrup, lemon pudding mixture ending with whipped topping.
  • Garnish – 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.
Outrageous Lemon Lovers Trifle

How to Make the Best Outrageous Lemon Lovers Trifle

When spring blooms so does this Outrageous Lemon Lovers Trifle in my Southern kitchen. It’s a happy flavor combination that’s spectacular for any occasion such as a bridal or baby shower, girls night with friends, Easter dinner, Mother’s Day, a casual backyard picnic, a church potluck and beyond.

  • Ingredients you’ll need to make Lemon Lovers Trifle recipe: Lemon pound cake and 1/2 cup granulated sugar and 1/2 cup lemon juice to make the simple syrup to brush on the cake layers. Whole milk or half and half plus 2 boxes of instant lemon pudding mix, Dream Whip mix, whipped cream or Cool Whip to frost the top and grated white chocolate and lemon slices to arrange on top.
  • Kitchen tools you’ll need: Large trifle bowl, stand mixer or hand mixer, large bowl, sharp knife and cutting board, measuring cups and spoons.
  • Let’s talk trifle bowls. I am a trifle lover and have a variety in different sizes. This is a big lemon trifle and you’ll need a 5 quart or larger bowl to make it. You can also use any large glass bowl to display the layers or in a pinch make it in a 13 x 9 inch dish. If you plan on purchasing a trifle dish now or in the future, my rule of thumb is go bigger not smaller.
  • You can make this trifle using a stand mixer or a hand mixer. A stand mixer makes light work of the extended amount of time it takes to fully whip the lemon filling. That said, either will work, of course.
  • Dream Whip is a dry whipped topping mix that’s readily available on the baking aisle of most grocery stores including stores like Walmart and Target. It’s an important ingredient to make the layers for this lemon trifle adding a creamy texture, volume and flavor.
  • You can make this trifle using my recipe for lemon lovers pound cake  or my lemon butter bundt 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.
  • This trifle can be made one day in advance, then covered and chilled in the refrigerator. When doing so, wait and decorate and garnish the top until just before serving.
  • You can store leftovers chilled in the refrigerator for 3-5 days.
lemon Lovers Trifle ingredients

More Lemon Desserts and Trifle Recipes to Make

This stunning outrageous lemon 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 a happy occasion. More lemon desserts you may like to try:

Outrageous Lemon Lovers Trifle

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Helpful  Kitchen Items:

Outrageous Lemon Lovers Trifle

Prep Time25 minutes
Chill Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: lemon-trifle-recipe, outrageous-lemon-lovers-trifle
Servings: 16 servings
Calories: 582kcal
Author: Melissa Sperka

Ingredients

  • 1 Lemon Lovers Pound Cake cut into 1-inch cubes
  • 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

  • Lemon Syrup: In a small saucepan over medium-high mix 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 both packets of Dream Whip [The box contains 2 envelopes use both] with 2 cups of cold milk. Whip for 5 minutes or until soft peaks form.
  • To the bowl add both packages of lemon pudding mix and the remaining 1 cup of milk. Whip for 2-3 minutes on medium high speed until thickened.
  • Assemble: Divide the cubed cake in half. On the bottom of the bowl begin with a layer of cubed cake. Brush the cake with 1/2 of the lemon syrup.
  • Add a layer of lemon pudding mixture and 1/2 of the whipped topping. Repeat with cubed cake, brush with lemon syrup, lemon pudding mixture ending with whipped topping.
  • Sprinkle the top with grated white chocolate and garnish with lemon slices 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

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 68g | Protein: 10g | Fat: 21g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 459mg | Potassium: 282mg | Fiber: 1g | Sugar: 90g | Vitamin A: 980IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

235 Comments

  1. 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!

    1. 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.

  2. 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?

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

      2. 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!

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

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

      5. 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?

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

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

  4. 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

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

  5. 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 .

    1. 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.

      1. 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

    2. 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.

  6. 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

    1. 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!

  7. 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

    1. 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.

    1. 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.

  8. 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.

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

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

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

    1. 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.

  10. 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!

    1. 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.

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

      1. 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.

  11. 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!!

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

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

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

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

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

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

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

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

      4. 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 ????

      5. 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.

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

      7. 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

      8. 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.

    1. 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.

    2. 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

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