Julie Clark
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Lemon Trifle
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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 just how much I like lemon until I tried these easy lemon bars . You all fell in love with our lemon pound cake with cake mix a few years ago. This is yet another lemon + Jello recipe that you’ll quickly fall for.
This cheerful lemon trifle with layers of lemon cake and creamy lemon filling starts with a box cake mix but you’ll never believe it. It makes a gorgeous statement and is an easy dessert for spring or Easter dinner dessert!
How to Make a Lemon Trifle
This lemon trifle dessert begins with your favorite store-bought 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 our raspberry lemon cake 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 cut into 1-inch cubes.
- 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 5-8 minutes or until it starts to stiffen and hold soft peaks.
- 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 assemble the lemon 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.
Recipe Variations:
- Add a layer of homemade lemon curd to the lemon trifle.
- Sprinkle fresh raspberries or sliced strawberries in between the layers. And we’re crazy for a lemon blueberry trifle!
- Instead of Cool Whip, use homemade whipped cream.
- Use any flavor cake you’d like. Wouldn’t strawberry cake mix be amazing?
- Use angel food cake for a light, spongy cake texture.
- Lemon Trifle…lightened up: Use a sugar free cake mix, sugar free Jello and a light Cool Whip for less calories.
- Love no bake cheesecake? Add cream cheese to the creamy mixture. Make sure the cream cheese is softened and mix it into the syrup before adding the Cool Whip. If you love our cherries in the snow, you’ll love this lemon trifle with cream cheese.
Easy Lemon Trifle Recipe
Lemon cake layered with homemade lemon cream makes up this easy lemon trifle. Bring on the spring with this bright and sunny dessert in a bowl.
Servings 20 servings
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Ingredients
- 1 box lemon cake mix plus additional ingredients on the box
- 2 tablespoons lemon zest divided
- 1 package lemon Jello 3 ounces
- 2 cups boiling water
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 12 ounces Cool Whip thawed
- Optional lemon peel for garnish
Instructions
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely. Cut the cake in small cubes before assembling the trifle. 1 box lemon cake mix, 2 tablespoons lemon zest
- In a mixing bowl, whisk Jello, boiling water and powdered sugar. Stir until completely dissolved. Refrigerate the mixture for 1 hour or until syrupy. 1 package lemon Jello, 2 cups boiling water, 1 cup powdered sugar
- Once the Jello mixture has thickened slightly, mix in cream. Beat with a hand mixer until cream slightly mounds. 2 cups heavy whipping cream
- Fold in 8 ounces of Cool Whip the remaining 1 tablespoon of lemon zest.12 ounces Cool Whip
- Start with adding a layer of cake cubes at the bottom of serving glasses, a large glass bowl or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
- Top the lemon trifle with a twist of lemon peel. Store in the refrigerator until ready to serve. Optional lemon peel for garnish
Video
Notes
- 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.
- Want even more lemon flavor? Add dollops of lemon curd on top of the cake layers.
- Add fresh berries such as fresh blueberries, blackberries, raspberries or strawberries. Or drizzle the top with a strawberry ice cream topping.
- Lighten it up with sugar free Jello and fat free Cool Whip.
Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 219mg | Potassium: 109mg | Fiber: 1g | Sugar: 21g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
Hi! Is it lemon jello pudding or just lemon jello? Thank you!
Could you use lemon curd in this recipe? What about adding some extra lemon juice to the recipe for added tang?
This sounds delicious. I am thinking of mixing the cream and cake together to serve in individual bowls that don’t lend themselves well to layering. Also, we will have leftovers and this seemed an easier way to keep. Do you think that would work?
It is better to serve this right after assembling? Or could it be made the day before (and stored in the fridge)?
Such a happy desert. I made it for Super Bowl Sunday to lighten things up a bit, and it was a hit. The perfect complement to our game day.
Thank you. I did and now everyone wants this recipe they went on and on about how wonderful it is, think ill try it wit orange or strawberry next time..
Lemon Jello pie filling or just jello ???