Lemon Trifle Recipe

I am thrilled about this Lemon Trifle that features airy angel food cake cubes soaked in a citrus simple syrup, crowned with tangy lemon curd and smooth whipped cream. The burst of lemon zest and optional limoncello add an extra refreshing twist that I cannot wait for you to try it.

I recently discovered a lemon trifle that totally blew my mind and I just had to share it with you. When warmer weather rolls around I like to get creative and this one is all about the bright flavors.

I start with a 9 inch angel food cake cut into little cubes and then drizzle a simple mix of 1/2 cup granulated sugar and 1/2 cup water over it. Adding 3/4 cup freshly squeezed lemon juice and 3 teaspoons lemon zest (from about 2 lemons) makes it extra zesty.

Then I layer in 2 cups of smooth and tangy lemon curd, followed by 2 cups heavy cream whipped with sugar and vanilla for that luxurious finish. I sometimes sneak in 1/2 cup limoncello for a little extra zing.

This lemon trifle recipe is a total game changer for anyone who loves a good dessert experiment that taste like summer magic.

Why I Like this Recipe

I really love this lemon trifle recipe because it just hits all the right notes when I’m craving something light and refreshing. I first discovered it on a warm day when I wanted a treat that was simple yet packed with flavor, and it totally delivered.

I like this recipe because:
1. The tangy lemon flavors remind me of summer and instantly brighten my mood.
2. I really appreciate the mix of textures—the soft cake, smooth lemon curd, and fluffy whipped cream all work together in a way that feels so satisfying.
3. I like that it’s super adaptable. Whether I’m adding limoncello for a bit of extra zing or keeping it classic, it makes me feel like I’m in control of the flavor every time.

This lemon trifle is perfect for welcoming those warmer weather days. I cut up a 9 inch angel food cake into cubes and let them soak up a simple lemon syrup made by heating up sugar, water, freshly squeezed lemon juice and zest. Once the syrup soaked in, I spread on a generous layer of tangy lemon curd and then topped it all off with whipped cream that i made with sugar and vanilla extract—sometimes i even add extra layers if im feeling creative. After a couple of hours in the fridge, every bite is like a burst of sunshine mixed with a little bit of fun experimentation in the kitchen.

Ingredients

• Angel food cake: Provides mostly carbohydrates and a light, spongy texture boostin the dessert’s structure.
• Granulated sugar: Gives it sweetness and energy but should be used sparingly for better health.
• Lemon juice: Provides tangy sourness and vitamin C, essential for that zesty kick.
• Lemon zest: Offers intense citrus oils that boost flavor with a bright, aromatic punch.
• Heavy cream: Its thick, creamy texture adds richness yet can add extra calories, making it decadent.
• Limoncello (optional): Conveys a boozy lemony zing, perfect for that extra flavor punch.
• Lemon curd: Smooth, tangy spread blending sweetness with tart citrus notes for more depth.

Ingredient Quantities

• 1 9 inch angel food cake or sponge cake, cut into 1 inch cubes
• 1/2 cup granulated sugar (for the simple syrup mix)
• 1/2 cup water (to help make the syrup)
• 3/4 cup freshly squeezed lemon juice
• 3 teaspoons lemon zest, from about 2 lemons
• 2 cups lemon curd, smooth and tangy
• 2 cups heavy cream, whipped with 2 tablespoons sugar and 1 teaspoon vanilla extract
• 1/2 cup limoncello if you wanna add a little extra zing (optional)

How to Make this

1. Cut your angel food or sponge cake into 1 inch cubes and spread them out evenly in your serving bowl.

2. In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, 3/4 cup freshly squeezed lemon juice and 3 teaspoons lemon zest. If you’re using limoncello, add that in too.

3. Heat the mixture over medium heat and stir until the sugar dissolves completely, then let it cool a bit.

4. Drizzle the simple syrup evenly over the cake cubes so they soak up that tangy lemon flavor.

5. Next, spread the 2 cups lemon curd evenly over the soaked cake cubes.

6. In a separate bowl, whip the 2 cups heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft peaks form.

7. Gently layer the whipped cream over the lemon curd, making sure you cover it all.

8. If you have extra ingredients or want more layers, feel free to re-do the drizzle and cream layers as needed.

9. Chill the trifle in the refrigerator for at least 2 hours so the flavors meld together nicely.

10. Serve chilled and enjoy your refreshing lemon trifle as the perfect treat to welcome warmer weather!

Equipment Needed

1. Cutting board and sharp knife for cutting the cake into 1 inch cubes
2. Large serving bowl for arranging the cake cubes
3. Small saucepan for heating the simple syrup ingredients
4. Measuring cups and spoons to get accurate amounts of sugar, water, lemon juice, zest and limoncello if you’re using it
5. Stirring spoon for dissolving the sugar in the syrup mix
6. Mixing bowl for whipping the heavy cream with sugar and vanilla extract
7. Hand mixer or stand mixer to whip the heavy cream until soft peaks form
8. Spatula to gently fold in the layers and serve evenly
9. Refrigerator to chill the trifle for at least 2 hours before serving

FAQ

Lemon Trifle Recipe Substitutions and Variations

• Instead of using a 9 inch angel food cake, you can substitute with a pound cake or even a more buttery sponge cake if you prefer a denser texture
• If you dont have granulated sugar for the simple syrup, you can use honey or maple syrup. Just note that the flavor might be a bit different
• For freshly squeezed lemon juice, sometimes a mix of bottled lemon juice with a little extra zest can work in a pinch, though it’s best to use fresh when possible
• If heavy cream isn’t available, you can try using coconut cream for a dairy free version, but the taste will have a slight coconut hint
• Not a fan of limoncello? You can easily swap it with a splash of orange liqueur or extra lemon juice if you wanna keep that extra zing in your trifle

Pro Tips

1. Make sure your simple syrup is completely cool before you drizzle it over the cake. Heating it too much or not letting it cool enough can cause the lemon curd and cream to curdle when they meet the hot syrup.

2. When layering the lemon curd and whipped cream, be super gentle so you dont end up mixing them together. It helps to use a spatula with a light touch and maybe even chill the bowl a little beforehand so the layers stay neat.

3. If you decide to use the limoncello, only add a little bit at a time and taste as you go. Too much can overpower the lemon flavor and leave a slightly bitter aftertaste.

4. Let the trifle chill for a good 2 hours or even overnight if you can wait a bit longer. The extra time lets the flavors really meld together, making the dessert so much more refreshing.