Lemon Trifles Recipe

Name: Lemon Trifles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake Lemon pound; 2 1/2 cups flour; 1 1/2 cups sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup orange juice; 3/4 cup oil; 2 teaspoons lemon juice or lemon extract; 4 eggs; lemon filling; 1 can lemon pie filling; whipped cream Lemon; 16 ounces whip topping; 4 tablespoons sugar; 2 tablespoons lemon zest; 4 teaspoons lemon juice

Servings: persons

cake Lemon pound
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup oil
2 teaspoons lemon juice or lemon extract
4 eggs
lemon filling
1 can lemon pie filling
whipped cream Lemon
16 ounces whip topping
4 tablespoons sugar
2 tablespoons lemon zest
4 teaspoons lemon juice

1
For the cake: Mix all ingredients for 3 minutes. Pour batter in a thin layer in 2 9x13 pans lined with parchment paper. Bake at 325 F for 40-50 minutes or until the cake is golden brown.
2
For the lemon whipped cream: Start whipping the cream, and when you reach soft peaks, slowly add all the other ingredients. Continue whipping until you reach stiff peaks. Do NOT overbeat.
3
To assemble: Cut the cooled cakes into circles that fit your trifle cups (or bake it in a round pan for a round trifle dish) Put the lemon whipped cream in a piping bag with a star tip ( I used Wilton tip #32) Pipe a small amount of cream on the bottom of the cups. Open the can of lemon pie filling and place that in a piping bag too. You can use a round tip if you'd like but I think that's unnecessary.
4
After all the cups have a short layer of whipped cream, pipe a circle of filling around the edge of the cups so you see it from the outside. No need to fill the middle.
5
Take a circle of cake and place it on top of the cream and filling. Repeat until you have 2 layers of cream plus a swirl on top, 2 cake circles, and 2 circles piped over cream of the lemon pie filling in each trifle cup. Enjoy!

1220

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cake Lemon pound, 2 1/2 cups flour, 1 1/2 cups sugar, 1 tablespoon baking powder, and more.

Yes, Lemon Trifles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Trifles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions