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!
Ingredients to Make Outrageous Lemon Trifle Recipe
I’m a huge fan of trifles, both sweet desserts and savory layered salads. They’re truly edible centerpieces in my kitchen, and I love serving them in a variety of flavors when entertaining. Over the years, I’ve shared several over-the-top trifle desserts on the site that have become reader favorites, and this lemon trifle recipe is no exception.
This lemon lovers trifle is a show-stopping dessert that’s guaranteed to earn oohs and aaahs at the table. Bright, creamy, and beautifully layered, it’s the perfect lemon dessert to delight guests and family alike at any gathering.
Checkout this quick list of key ingredients you’ll need to make Outrageous Lemon Lovers Trifle: (Scroll down for full printable recipe.)
- Lemon Pound Cake – One recipe of my Lemon Lovers Pound Cake cut into 1-inch cubes forms the lemon cake layer.
- Lemon Syrup – Fresh lemon juice and granulated sugar adds moisture and a pop of lemon flavor.
- Whipped Topping Mix – Dream Whip (dried whipped topping mix) adds a fluffiness to the lemon filling.
- Lemon Pudding – Instant lemon pudding mix gives the filling its signature lemon flavor.
- Liquid – Whole milk or half and half to prepare the lemon layers.
- Whipped Cream – Cool Whip or fresh sweetened whipped cream for frosting and decorating the top of the lemon trifle. Cool Whip or any private label store brand that you enjoy, is more stable than fresh whipped cream and will store beautifully.
- Garnishes – Grated white chocolate, fresh lemon slices and sprigs of fresh mint for garnishing.
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 fresh 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, Christmas, Thanksgiving and beyond.
- Make the 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.
- Make the Filling – Whip both packets of Dream Whip with two cups of cold whole milk. Whip until soft peaks form.
- Add Lemon Pudding Mix – Add both packages of lemon pudding and the remaining cup of whole milk. Whip for 2-3 minutes until thickened.
- Assemble the Lemon Trifle – Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with lemon syrup. Add a layer of lemon pudding and whipped topping.
- Repeat the Layers Using all of the Ingredients – Repeat with cake, lemon syrup, lemon pudding mixture ending with whipped topping.
- Garnish the Top – Sprinkle the top with grated white chocolate and garnish with lemon slices, lemon zest and fresh mint leaves, if desired.
- Refrigerate – Chill thoroughly for at least 4 hours prior to serving.
Kitchen Equipment to Make Lemon Lovers Trifle Recipe
- Large trifle bowl. Let’s talk trifle bowls. I am a trifle lover and have a variety of bowls 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, assemble it in a 13×9-inch dish. If you plan on purchasing a trifle dish now or in the future, my rule of thumb is go bigger, not smaller.
- Use a Stand Mixer or a Hand Mixer – You can make this trifle using a stand mixer or a hand mixer using the whisk attachment 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.
- Large bowl.
- Knife and cutting board to cube the cake.
- Measuring cups and spoons.
Recipe Variations, Tips and Substitutions
- What is Dream Whip? 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.
- Lemon Cake – 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 store-bought pound cake (lemon or vanilla) or an angel food cake from your local bakery, in a pinch.
- Lemon Syrup Substitution – If you want to make an adults only trifle, you may opt to add a bit of limoncello or liqueur to the simple lemon syrup.
- Fresh Berries – You could also add a layer of blueberries, raspberries, blackberries or any of your favorite fresh berries.
- Whipped Topping – You can use heavy whipping cream to make your own whipped cream for the top. I don’t recommend replacing the Dream whip for the layers.
- Lemon Curd – You could add a layer of homemade lemon curd, too.
- Individual Servings – You could also assemble this trifle in mason jars like a parfait for individual servings.
Storage and Leftovers
- Make-Ahead Tip – This lemon 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.
- Leftovers – You can store Lemon Trifle covered with plastic wrap or in an airtight container chilled in the refrigerator for 3-5 days.
- Freezer – You can freeze leftovers in an airtight container for up to 2 months. It won’t be as pretty, but will still be quite delicious. Thaw in the fridge and enjoy!
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:
- My easy Lemon Ice Box Pie is a dreamy warm weather dessert.
- Yummy Lemon Burst Poke Cake is topped with a decadent lemon infused cream cheese frosting.
- Scrumptious Lemon Curd Tart made in a graham cracker crust.
- Light and tasty Lemon Chiffon Cheese Bars are a riff on gooey butter cake.
- Special Lemon Layer Cake from Well Plated.
- Strawberry Cheesecake Trifle is always a winner.
- Raspberry-Lemon Cheesecake Trifle filled with plump fresh raspberries and lemon cake.
- For the chocolate peanut butter fans my Chocolate Peanut Butter Brownie trifle never disappoints.
- Red Velvet White Chocolate Cheesecake Trifle is ideal for any special occasion.
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Helpful Kitchen Items:
Outrageous Lemon Lovers Trifle
Servings: 16 servings
Calories: 582kcal
Ingredients
- 1 baked Lemon Lovers Pound Cake baked per the recipe and cut into 1-inch cubes
- Lemon Simple Syrup:
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- Filling:
- 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 sprigs for garnishing
Instructions
- Cake: Bake the Lemon Lovers Pound Cake and cool, then cube.
- Lemon Simple 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.
- Filling: In the bowl of a stand mixer fitted with the whisk attachment, whip together both packets of Dream Whip [The box contains 2 envelopes or packets, 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.
- Garnish: Sprinkle the top with grated white chocolate and garnish with lemon slices and fresh mint, if desired. (You may also opt to add some fresh lemon zest to the top!)
- Chill thoroughly for at least 4 hours prior to serving.
Notes
- Lemon Cake: 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 store-bought pound cake (lemon or vanilla) or an angel food cake from your local bakery, in a pinch.
- Lemon Syrup Substitution: If you want to make an adults only trifle, you may opt to add a bit of limoncello or liqueur to the simple lemon syrup.
- Fresh Berries: You could also add a layer of blueberries, raspberries, blackberries, strawberries or any of your favorite fresh berries.
- Lemon Curd: You could add a layer of homemade lemon curd, too.
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
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where is the recipe for the lemon syrup?
First step in the recipe.
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?
You can adapt this, yes.
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!
You sure could, yes. That’s a fabulous adult version of this trifle, enjoy!
What is limoncello?
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!)
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.
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.
can cool whip be used in place of the dream whip ?
In this recipe, it can’t be. It’s important for the stability of the filling.
Hi your recipe looks divinely delicious! I was just wondering how you keep the lemons as garnish from making the topping wet or bitter tasting.
Thank you. I usually decorate the top just before serving and that has never been an issue.
Do you use the glaze on the pound cake before cutting it up for use in trifle??
You don’t have to glaze the cake unless you want to. It’s really not needed for this trifle.
OMG…I love this recipe…thank you.
It’s my pleasure!
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!
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.
I have made this several times and get compliments each time. Always an empty bowl. Such a perfect blend of sweet but light taste and the perfect amount of lemon.Thanks for sharing.
I mistakenly bought cook & serve—not instant Lemon pudding-can this be used? If so how would I modify?
I haven’t tested cook and serve in this recipe. You may be able to adapt it making the pudding mix per the package directions and cool. Then, fully whip the Dream Whip per the package directions for whipped cream, separately. Fold the cooled lemon pudding into the whipped Dream Whip and layer in the trifle. If you try it let us know how it goes.
Where do you get Lemon Lovers Pound cake?
You can get any recipe by searching the Recipe Index. It’s also highlighted and linked in the post.
I don’t have a trifle bowl. Any suggestions on what else I could use?
Any large bowl will work.
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.
Please follow the recipe, it works.
Can I use angel food cake instead of pound cake?
If you prefer, sure.
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!
Dream Whip is in the filling, whipped topping on the top.
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! 😊
Hi KIm, you don’t have to, no. There’s plenty of sweetness without it.
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!!
It is modified yes, please follow the recipe and not the packages.
Perfect! Thank you so much for the quick reply!
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!
Hi Tammy, thanks so much for taking the time to visit!
How do you make lemon syrup
Follow the instructions in the recipe and you’ll be good to go.
Where is the recipe for the lemon syrup?
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.”
preparing this for church potluck, what size trifle bowl did you use?
You need at least a 150 oz or larger, if you plan on taking this in the car to another location.
Can this be made the day before? Or should it be same day?
It can be made a day in advance, sure.
This Lemon Lovers Trifle look so good, I want to try to make it!
The Raspberry Lemon Trifle also!
Thanks so much! I love trifles so, I have several you might like to try.
My entire family loved this. Those people don’t like anything.
Haha, love it!
LMAO!! …that’s too funny. 🤣