Tuesday, April 25, 2017

Outrageous Lemon Lovers Trifle

I saw this on Facebook, and knew I would be making this for Easter, as my father inlaw loves anything lemon. I have never made a from scratch recipe for pound cake, as I usually just buy an either already made pound cake, or just use a box mix. I will definitely be making my pound cakes from scratch from now on!

The first part will be for the pound cake, then the recipe that follows will be for the trifle part.

Lemon Lovers Pound Cake

3 cups all purpose flour 1 [3.4 oz] box instant lemon pudding
1 tsp baking powder
¼ tsp salt
3 cups granulated sugar
2 sticks [1 cup] butter, melted
½ cup vegetable oil
1 Tbsp lemon zest
2 tsp lemon extract
1 tsp pure vanilla
5 large eggs
1 cup of milk

While I didn't use a glaze for this recipe, you can make this and add to it if you just want to enjoy the pound cake by itself.

For the creamy lemon glaze:
2 Tbsp lemon juice
1 Tbsp heavy cream
2 tsp lemon zest
1 cup powdered sugar

Preheat the oven to 350°F. Generously butter and flour a tube pan and set aside.

Sift together the flour, pudding mix, baking powder and salt, set aside.

In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.

Lower the speed of the mixer and add the eggs one at a time beating well after each addition.

Begin to add the sifted dry ingredients alternately with the milk. Mix well.

After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.

Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.

Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.

Test the center with a toothpick and if it shows moist crumbs, remove from the oven.

Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.

To prepare the creamy lemon glaze: In a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.

Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.

Drizzle over the cooled cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Now for the trifle part

1 Lemon Lovers Pound Cake, cut into 1-inch cubes
½ cup granulated sugar ½ cup fresh lemon juice
1 (2.7 oz) box Dream Whip
3 cup very cold whole milk, divided
2 (3.4 oz) boxes instant lemon pudding mix
16 oz frozen whipped topping OR 4 cups fresh sweetened whipped cream
2 Tbsp grated white chocolate
Lemon slices and sprigs of fresh mint for garnishing


In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.

In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.

Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.

To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of lemon cream and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon cream ending with whipped cream.

Sprinkle the top with grated white chocolate and garnish with lemon slice and fresh mint if desired.

Chill thoroughly for at least 4 hours prior to serving.

And just a few cute pictures of my uncle who wanted my dessert all to himself on Easter

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