This lemon lovers trifle has layers of lemon cake, lemon curd and lemon Bavarian cream. A perfect dessert for anyone that loves lemons!
Jump straight to the recipe!
🍋A triple lemon trifle
Trifles are such an easy dessert to make, and are perfect for feeding a large group of people. They also look super impressive! I am a huge fan of trifles and quite a few recipes have made it onto my blog - Black Forest Trifle, Red Velvet Cheesecake Trifle and Green Velvet Cheesecake Trifle.
This lemon lovers trifle is one of my new favourites. Lemon plays a star in this dessert and is present in the cake, lemon curd and Bavarian cream. This trifle would be perfect for a spring or summer dessert, a baby shower or a wedding shower.
For more lemon desserts, try my Italian lemon cream cake, lemon pound cake loaf, or lemon meringue cheesecake!
🥘Ingredients
- Large eggs - you will need 13 eggs for this recipe!
- Milk - I use full fat milk, 2% would work as well, but I wouldn't use a lesser fat milk.
- Powdered gelatin - You want to use the unflavoured gelatin. It is usually next to the flavoured gelatin in the grocery store.
🔪Instructions
Cake
Make the cake by mixing the flour, baking powder, baking soda, salt and lemon zest together. Set this aside. In a measuring cup, add the milk, lemon juice and oil. Whisk to blend.
Beat the butter and sugar together until the mixture is smooth and lightened in colour. Add in the eggs, one at a time, mixing well after each addition. Add the flour mixture and the milk mixture alternately, starting and ending with the flour. Mix well until just combined.
Pour the batter into the prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes and then turn them out onto a wire rack to cool completely.
Lemon curd
To make the lemon curd, place egg yolks into a bowl and set aside.
Add the lemon juice, zest and sugar to a medium pan and bring to a boil over medium heat. Pour the boiled mixture into the eggs and whisk vigorously.
Pour the whole mixture back into the saucepan and constantly whisk until the lemon curd is ready. You will know that it is ready when it is thick and coats the back of a wooden spoon. Pour the mixture into a clean bowl and mix the cold butter into it to cool it down.
Lemon Bavarian cream
Next, make the lemon Bavarian cream. Sprinkle the gelatin over the lemon juice and set aside. Add the eggs into a bowl and set that aside.
Combine ¾ cup of whipping cream, sugar, vanilla extract and lemon zest into a large saucepan and heat over medium heat. When hot, pour the warm cream over the eggs and constantly whisk to temper them. Add the whole mixture back into the saucepan and heat it, whisking until it coats the back of a spoon. Add the gelatin mixture and stir until smooth.
While it cools, whip the remaining 1 cup of heavy whipping cream until stiff peaks. Whisk the whipped cream into it until smooth.
To assemble, cut baked cake into 1-inch cubes. Place a layer of cubes into the bottom of a trifle dish. Spoon a thin layer of lemon curd over the cake cubes. Top that with a layer of Bavarian cream. Repeat the layers 2 more times. Decorate the top of the trifle with sprinkles, if desired.
For more step by step instructions, see the web story for lemon lovers trifle.
💭Expert Tips
- I used a 4 quart trifle bowl for this recipe. You can use a large glass bowl if you don't have a trifle bowl.
- Make individual trifles by layering the trifle in mason jars or other glass jars.
- Drizzle some limoncello liquor over the cake pieces!
📖FAQs
It is best to make the trifle in advance as it gets better as it sits in the refrigerator overnight. Make sure to cover it with plastic wrap so it doesn't dry out or take on odors from the refrigerator.
The cake layer can be made a day in advance. Cover with plastic wrap and let it sit at room temperature overnight.
The lemon curd and Bavarian cream can also be made a day in advance. Cover and store in the refrigerator.
🧁Related Recipes
📋 Recipe
Lemon Lovers Trifle
Ingredients
Lemon Cake
- 2 cups all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons lemon zest about 2 lemons
- ¾ cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup milk
- ¼ cup lemon juice
- ¼ cup vegetable oil
Lemon Curd
- 5 large egg yolks
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- ⅓ cup granulated sugar
- 4 tablespoon salted butter cold
Lemon Bavarian Cream
- 1 ½ teaspoons powdered gelatin
- 4 ½ tablespoons lemon juice
- 4 large egg yolks
- 1 ¾ cups heavy whipping cream divided
- ¼ cup granulated sugar
- ¾ teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
Lemon Cake
- Preheat the oven to 350°F. Grease and line two 8-inch cake pans and set aside.
- In a medium bowl add the flour, baking powder, baking soda, salt and lemon zest. Whisk together and set aside.
- In a measuring cup, add the milk, lemon juice and oil. Whisk to blend.
- In the bowl of a mixer, beat the butter and sugar together until it is smooth and lightened in colour. Add in the eggs, one at a time, mixing well after each addition.
- Add the flour mixture and the milk mixture alternately, starting and ending with the flour. Mix well until just combined.
- Pour the batter into the prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes and then turn them out onto a wire rack to cool completely.
Lemon Curd
- Place the eggs into a medium bowl. In a medium saucepan over medium heat, add lemon juice, lemon zest and sugar. Heat the mixture until boiling and then whisk it into the eggs. Whisk constantly as you pour the hot mixture into the eggs.
- Pour the whole mixture back into the saucepan and cook over medium heat until it thickens and coats the back of a spoon.
- Pour the curd into a fresh bowl and stir in the cold butter until it is melted.
Lemon Bavarian Cream
- Sprinkle the gelatin over the lemon juice and stir it together. Set aside.
- Place the egg yolks in a medium bowl and set aside. Add ¾ cup of heavy whipping cream, sugar, vanilla and zest into a saucepan and place over medium heat.
- When mixture is boiling, whisk it into the egg yolks. Whisk constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat until it is thickened and coats the back of a spoon.
- Take it off the heat and stir in the gelatin mixture. Pour into a fresh bowl and allow to cool slightly.
- Add the remaining 1 cup of heavy whipping cream to a mixing bowl and whip to stiff peaks. Whisk the whipped cream into the cooled Bavarian cream.
- To assemble, cut cake into 1-inch cubes. Place a layer of the cake cubes into the bottom of a trifle bowl. Spoon a thin layer of lemon curd on top of the cake. Top with a layer of Bavarian Cream. Repeat these layers 2 more times and then top with sprinkles, if desired.
- Store leftovers in the refrigerator for up to 3 days.
Notes
- I used a 4 quart trifle bowl for this recipe. You can use a large glass bowl if you don't have a trifle bowl.
- Make individual trifles by layering the trifle in mason jars or other glass jars.
- Drizzle some limoncello liquor over the cake pieces!
Did you try this recipe? Comment below to let me know ☺️