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!
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.
This trifle begins with your favorite boxed lemon cake. I know, I know….some people don’t like using a cake mix as a shortcut, but this is for those of us who do. And if you really want a from scratch cake, use this recipe.
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.
Next, 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? 😋
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!
This recipe would look really cute served in mason jars! Get some here. Wide mouth jars work best!
Yes! It’s a great way to save calories. Use one small box of SF jello. You can also use light Cool Whip.
A trifle is meant to be very soft and have flavors mingled, so making it in advance is a great idea. Trifles should not get too soggy if made a day in advance.
Yes. Lemon curd is a great way to add more lemon flavor. Simply add a layer or two over the cream filling in the trifle.