This lemon trifle has layers of lemon cake, lemon curd and lemon Bavarian cream – A perfect dessert for anyone that loves lemons!
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 and Bavarian cream. Of course lemon curd is in this trifle too! This trifle would be perfect for a spring or summer dessert, a baby shower or a wedding shower.
What ingredients do I need?
- Cake and Pastry flour – You can use all purpose flour instead. Take 4 tablespoons out of the 2 cups of all purpose flour, and replace it with 4 tablespoons of cornstarch.
- Baking powder & baking soda
- Unsalted butter – I use unsalted butter for the cake because I like to control the amount of salt in it.
- Salted butter – I use salted butter for the lemon curd because it needs the amount of salt that is in salted butter.
- Granulated sugar
- Large eggs – you will need 13 eggs for this recipe. You will have quite a few egg whites left. I made egg white omelets for dinner the day I made this!
- Milk – I use 3.25% milk whenever a recipe calls for milk. I find full fat milk gives a richer taste.
- Lemon juice and lemon zest – You will need approximately 6 lemons.
- Vegetable Oil
- Powdered gelatin – You want to use the unflavoured gelatin. It is usually next to the flavoured gelatin in the grocery store.
- Heavy whipping cream
- Vanilla extract
How do I make this?
First, make the cake by mixing the dry ingredients and lemon zest together and set aside. Combine the rest of the wet ingredients into a measuring cup and set aside. Mix the butter and sugar together until well combined. Add in the eggs, one at a time, and mix well after each addition. Add the dry ingredients and the remaining wet ingredients alternately into the batter. Mix until well combined. Divide the batter into two 8-inch pans and bake.
To make the lemon curd, place egg yolks into a bowl. 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 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. Set the bowl over another bowl with ice.
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 3/4 cup of whipping cream, sugar, vanilla extract and lemon zest into a large saucepan and heat over medium heat. 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. Pour the gelatin mixture into the cream stir until smooth. Pour the custard into another bowl and set it over a bowl with ice.
While the custard cools, whip the remaining 1 cup of heavy whipping cream until stiff peaks. When the custard is cool, gently fold the whipped cream into it.
To assemble, cut 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 sweet whipped cream and slices of lemons.
Other fruit desserts
- PEACH CREAM PIE WITH ALMONDS
- BLUEBERRY CHEESECAKE PIE
- STRAWBERRY RHUBARB CHEESECAKE
- STRAWBERRY CREPE CAKE
- BLOOD ORANGE CHEESECAKE
- 2 Cups (250g) cake & pastry flour
- 3/4 teaspoon (4g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- zest of 2 lemons
- 3/4 cup (170g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 1 cup (242g) milk
- 1/4 cup (57g) lemon juice
- 1/4 cup (53g) vegetable oil
- 5 large egg yolks
- 1/3 cup (76g) lemon juice, approximately 2 lemons
- 1 tablespoon (6g) lemon zest
- 1/3 cup (68g) granulated sugar
- 4 tablespoon (57g) salted butter, cold
Lemon Bavarian Cream
- 1 1/2 teaspoon (4.7g) powdered gelatin
- 4 1/2 tablespoon (65g) lemon juice, approximately 2.5 lemons
- 4 large egg yolks
- 1 3/4 cup (420g) heavy whipping cream, divided
- 1/4 cup (50g) granulated sugar
- 3/4 teaspoon (3.15g) vanilla extract
- zest of 1 lemon
- 1 cup (240g) heavy whipping cream
- 2 tablespoons (25g) granulated sugar
- 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 20 to 25 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.
- To make the 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. Place the bowl of curd over another bowl with ice to cool completely.
- To make the 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 3/4 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 place it over another bowl of ice to cool completely.
- Add the remaining 1 cup of heavy whipping cream to a mixing bowl and whip to stiff peaks. Gently fold in the whipped cream into the cooled Bavarian cream.
- To make the whipped topping, add heavy whipping cream and sugar to a mixer bowl. Whip until stiff peaks and set aside.
- 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 whipped topping and decorate with lemon slices.
- Store leftovers in the refrigerator and consume within 3 days.
- You can use all purpose flour instead of cake and pastry flour. Take 4 tablespoons out of the 2 cups of all purpose flour, and replace it with 4 tablespoons of cornstarch.
- You will need 13 eggs for this recipe. You will have quite a few egg whites left. I made egg white omelets for dinner the day I made this!
- 3.25% milk is used in this recipe as I find it gives a richer taste. You can substitute it with a lower fat milk if you wish. The trifle will still be delicious!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 192mgSodium: 171mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 8g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.