Lemon cake layered with homemade lemon cream makes up this easy lemon trifle. Bring on the spring with this bright and sunny dessert.
I never knew until I tried these easy lemon bars just how much I like lemon. You all fell in love with our Lemon Bundt Cake a few years ago. This is yet another lemon + Jello recipe that I think you’ll love!
Easy Lemon Trifle
Lemon lovers, I have a treat for you today. How does a simple lemon trifle with layers of lemon cake and creamy lemon filling sound? AMAZING, right!? Today we’re showing you how to make an easy dessert for spring. It starts with a box cake mix but we jazz it up to be a delicious dessert that makes a gorgeous statement.
What is a trifle?
A trifle is an easy layered dessert. There is usually a cake of some type….either pound cake, angel food cake or a traditional cake. In between the cake layers you can have pudding, whipped cream, candy, fruit….the possibilities are really endless!
Growing up my mom always made us delicious trifles like this blueberry trifle and chocolate raspberry trifle. So I decided that a lemon trifle would be the perfect thing to celebrate the daffodils blooming and the beginning of spring.
Cake Mix Recipe
This trifle begins with your favorite boxed lemon cake. I know, I know….some people don’t like using a cake mix as a short cut, but this is for those of us who do. Although we love from scratch cake, we also like cake mixes because there are so many flavors and they are so versatile.
Choose your favorite lemon box cake mix. Prepare and bake according to the directions on the back of the box. I usually bake my cake in a 9×13 pan but any pan will be fine since it will be eventually cubed.
**Pro Tip: I also like to add a little lemon zest to the batter for a punched up lemon flavor. It helps the cake taste a little more fresh!**
For the lemon cream layer, start by mixing together lemon jello, water and powdered sugar. This should all melt together in the hot water. Refrigerate for about one hour until the mixture has a syrupy consistency.
Then, add in whipping cream and beat with a mixer for ten minutes or until it starts to stiffen and hold peaks. Then mix in thawed Cool Whip and more lemon zest. This lemon cream is so good you could skip the cake and eat it straight from the mixing bowl. Where is my spoon? 🙂
How to Make A Trifle
To finish the trifle choose your favorite trifle bowl or individual glass servings dishes and layer cake, cream, cake, and then cream again. I like making individual trifles for a pretty Easter dessert, but this recipe also works great in a large trifle bowl. Top with extra whipped topping and a few lemon peels for a pretty look.
Impress your friends and family with this simple and delicious spring time dessert. It is a keeper!
Other Trifle Recipes
- Peppermint Cheesecake Trifle
- No Bake Mango Trifles
- Reese’s Peanut Butter Trifle
- Carrot Cake Trifle
- White Chocolate Raspberry Trifle
This recipe would look really cute served in mason jars! Get some here. Wide mouth jars work best!
Easy Lemon Trifle
- 1 box lemon cake mix (plus additional ingredients on the box)
- 1 package lemon Jello (3 ounces)
- 2 cups boiling water
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 12 ounces Cool Whip (thawed)
- 2 tablespoons lemon zest
- Optional lemon peel for garnish
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
- In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
- Refrigerate the mixture for 1 hour or until syrupy.
- Once syrupy, mix in cream. Beat until cream slightly mounds. Beat in 8 oz Cool Whip and then stir in 1 tablespoon of lemon zest.
- Cut the cake in small cubes before assembling the trifle. Start with adding a layer of cake cubes at the bottom of trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip. I like to top my lemon trifle with a twist of lemon peel.
- Refrigerate until ready to serve.