Description
A bright and decadent lemon trifle featuring layers of buttery pound cake, tangy lemon curd, and fluffy whipped cream, topped with fresh zest and berries for a perfect citrus dessert.
Ingredients
Scale
Pound Cake
- 1 prepared pound cake (16 oz), cut into cubes
Lemon Curd
- 2 cups lemon curd (store-bought or homemade)
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 tablespoon lemon zest
- Fresh berries or mint leaves (optional)
Instructions
- Prepare Whipped Cream: In a large bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside to keep cold.
- Layer Pound Cake: In a trifle dish or large glass bowl, arrange a layer of pound cake cubes evenly on the bottom.
- Add Lemon Curd: Spoon a generous layer of lemon curd over the pound cake cubes, spreading evenly.
- Add Whipped Cream: Spread a layer of the prepared whipped cream on top of the lemon curd.
- Repeat Layers: Continue layering pound cake, lemon curd, and whipped cream until all ingredients are used, ensuring the final layer is whipped cream.
- Garnish: Sprinkle the top layer with lemon zest and optionally add fresh berries or mint leaves for decoration.
- Chill: Refrigerate the trifle for at least 2 hours before serving to let the flavors meld and layers set.
Notes
- Using a homemade lemon curd can add a fresher, more vibrant flavor.
- For a lighter version, you can substitute half and half for heavy cream but whipping may be less stable.
- Allow the trifle to chill sufficiently for the pound cake to absorb some moisture from the curd and cream, enhancing texture.
- Fresh berries like raspberries or blueberries complement the lemon flavor well if used as garnish.
- Trifle can be assembled a day ahead for convenience; just cover and refrigerate.
