This stunning Lemon Trifle is layered with lemon cake and a rich pudding mixture. It’s topped with whipped cream and garnished with fresh lemon slices for a delicious trifle recipe.
If you need a light and delicious dessert for spring or summer parties, this recipe for Lemon Trifle is the cake recipe to try. It looks amazing and has the perfect amount of sweetness without being overly heavy. Our family loves Lemon Desserts.
The moist cake layered with Lemon pudding and whipped topping is so tasty. It looks stunning in a trifle dish. I have been making this for at least 15 year and everyone always loves it. You might also like Strawberry Trifle Recipe, Lemon Strawberry Trifle and Chocolate Trifle Recipe.
Table of contents
Why This Recipe Works
It’s an easy to make recipe with gorgeous layers that taste amazing. It is packed with lemon flavors and so moist. The vibrant yellow color makes each layer so pretty.
It’s definitely a showstopper but simple to put together.
Ingredients
Cake
- Lemon cake mix. Any brand is fine.
- Eggs. I used large eggs.
Pudding Layer
- Instant Lemon Pudding Mix. Make sure to use instant pudding.
- Cold Milk. The milk needs to be cold.
Whipped Cream
- Heavy whipping cream. Don’t remove from the fridge until ready to use.
- Vanilla extract. Use pure vanilla extract.
For Serving
- Lemon Slices. This is for garnish.
Find the complete ingredients for this recipe at the bottom of the page.
Variations
- Cake. Try using sponge cake, Easy Angel Food Cake Recipe, Lemon Angel Food Cake, Lemon Pound Cake Recipe or yellow cake.
- Toppings. Garnish with fresh berries including blueberries and raspberries.
- Pudding. Substitute the lemon pudding with vanilla pudding or cheesecake pudding.
Step By Step Instructions
- Step 1. Make the cake based on the package instructions in a 9X13 baking dish.
Step 2. Allow the cake to cool completely.
Step 3. Then dice into bite size cubes.
Step 4. Get out a large bowl and whisk together the pudding mix and cold milk. Then refrigerate for 1 hour for the pudding to set.
Step 5. Use a separate bowl and beat the remaining heavy whipping cream with the sugar and vanilla. Beat until the mixture starts to form stiff peaks.
Step 6. Now, it’s time to assemble the trifle. Layer ½ of the diced cake into the bottom of a trifle bowl.
Step 7. Next, spread ½ of the pudding and ½ of the homemade whipped cream on top of the cake pieces.
Step 8. Continue to repeat the layers. Make sure to top with the whipped cream last. Put in the refrigerator until ready to serve. Garnish with lemon slices right before serving.
Step 9. Serve and enjoy!
Storage
Cover the trifle dish in plastic wrap and refrigerate until ready to serve. If you have leftovers, place back in the refrigerator. It will last 2-3 days but will get soggy the longer it stays in the fridge.
Pro Tips
- Trifle Dish. While this looks stunning, you can easily use a glass bowl to make the dessert.
- Individual servings. If you need individual desserts, make this recipe in plastic cups or glass jars.
- Make in advance. The flavors are best if made the night before you plan to serve it or at least several hours.
- Instant pudding is best. The texture is best using instant pudding.
- Wait to garnish before serving. Don’t add the lemon slices until ready to serve.
More Lemon Desserts
Try this recipe today for a luscious dessert. Please leave a comment once you try it.
Lemon Trifle
Ingredients
For the Cake:
- 1 box lemon cake mix
- 1 cup Water
- 1/3 cup Vegetable Oil
- 3 Large Eggs
For the Pudding Layer:
- 2 pkgs Instant Lemon Pudding Mix 3.4 ounces
- 4 cups Cold Milk
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla extract
For Serving:
- Lemon Slices for garnish
Instructions
- Mix together the cake ingredients and bake based on the package instructions in a 9X13 baking dish.
- Let the cake cool completely at room temperature and dice into bite size cubes.
- In a large bowl, whisk together the pudding mixes and 4 cups of cold milk. Refrigerate the mixture for 1 hour for the pudding to set.
- Beat the remaining heavy whipping cream in a separate bowl with the granulated sugar and vanilla until the mixture starts to form stiff peaks.
- Then it’s time to assemble the trifle.
- Layer ½ of the cake pieces into the bottom of a trifle bowl.
- Top with ½ of the pudding and ½ of the homemade whipped cream.
- Repeat the layers, making sure to top with the whipped cream.
- Refrigerate until ready to serve.
- Top with the lemon slices before serving and enjoy!
So much lemon flavor!