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    Home » Recipes » Cakes and Cupcakes

    Lemon Lovers Trifle

    Published: Apr 4, 2020 Modified: July 19, 2021 by Nina

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    This lemon lovers trifle has layers of lemon cake, lemon curd and lemon Bavarian cream. A perfect dessert for anyone that loves lemons!

    A  partial view of a trifle with three layers.  The trifle is in a clear trifle dish.
    Jump straight to the recipe!
    • 🍋A triple lemon trifle
    • 🥘Ingredients
    • 🔪Instructions
    • 💭Expert Tips
    • 📖FAQs
    • 🧁Related Recipes
    • 📋 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

    Ingredients needed to make lemon lovers trifle.
    • 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.

    Cake batter and an egg in a large bowl of a stand mixer that is fitted with the beat attachment.

    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 curd in a white bowl.

    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.

    Lemon Bavarian cream in a bowl of a stand mixer fitted with the whisk attachment.

    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.

    Lemon lovers trifle recipe steps.
    A trifle in a clear trifle dish.  There are three layers to the 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

    Can this be made ahead?

    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.

    Can this be made in steps?

    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.

    A trifle in a clear baking dish.  There are three layers to the trifle, and the top is decorated with white and yellow sprinkles.

    🧁Related Recipes

    • Toffifee Cheesecake
    • Gingerbread Trifle
    • Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
    • No Bake Chocolate Kahlua Cheesecake

    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    Lemon Lovers Trifle

    Nina
    This lemon lovers trifle has layers of lemon cake, lemon curd and lemon Bavarian cream. A perfect dessert for anyone that loves lemons!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 1 hr
    Cook Time 30 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine North American
    Servings 16 servings
    Calories 502 kcal

    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!

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 16gCalories: 502kcalCarbohydrates: 43gProtein: 7gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 230mgSodium: 190mgPotassium: 126mgFiber: 1gSugar: 30gVitamin A: 1199IUVitamin C: 7mgCalcium: 86mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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