Welcome in spring with this simply gorgeous Lemon Trifle. Layers of lemon cake with a whipped jello filling is perfect for serving a crowd.
It’s in the middle to late winter that I start craving everything strawberry and lemon. From cookies to cakes to breads, give me all of the citrus flavors!
This easy lemon trifle recipe comes just in time to satisfy those cravings. Whether you make this in a trifle dish to feed a crowd or in individual servings for an Easter dinner, you’ll love how quick this make ahead dessert is!
❤️ Why you’ll love this recipe:
Uses store bought mixes in a new way.
Fresh & fruity light flavor.
Feeds a crowd.
Totally customizable. See our suggestions below!
What is a trifle?
A trifle is a traditional British dessert made with sponge cake, whipped cream, jelly, fruit and custard. These ingredients are layered and served in a beautiful glass trifle dish.
In America we make trifles of all kinds: with brownies, chocolate, candy and fruit. Pudding is often used as a filling for trifles.
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 ounces 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. Top my lemon trifle with a twist of lemon peel.
Refrigerate until ready to serve.
The calories shown are based on the recipe serving 20, with 1 serving being 1/20 of the trifle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**