This Lemon Trifle Dessert recipe is sweet, tart, light, and wonderful. Layers of homemade lemon cake, lemon curd, whipping cream, raspberries, and biscoff cookies! This dish is the perfect make-ahead treat everyone will enjoy! It has all the fun of a layered cake, without the same amount of effort. This makes for the perfect party cup that your guests will enjoy at your next gathering. Make it with me!

Here’s What You’ll Need To Make This Lemon Trifle Dessert

• 1/2 stick (1/4 cup) butter, softened
• 1/3 cup granulated sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 cup buttermilk
• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Whipping Cream

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon cream of tartar

Other Items

• Lemon Curd- Trader Joe’s is my favorite store-bought
• Biscoff Cookies- crushed
• Fresh Raspberries
• Individual Cups or a Trifle Bowl – I snagged my cups on Amazon; look for anything 6-8 ounces in size to fit two layers.

How to Make This Lemon Trifle Dessert

1. Butter a 9-inch cake pan. Preheat oven to 325ºF.
2. In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.
3. Add the dry ingredients to the wet ingredients and mix them. Add buttermilk mix just until combined.
4. Pour the batter into the prepared pan, smooth it out, and bake in a preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely before making the trifles.

For the Whipping Cream

1. For the stabilized whipped cream: In a medium bowl, whip the cream, vanilla, sugar, and cream of tartar until stiff peaks form.

To Layer the Trifles

1. Slice the cake into small cubes. Place a few of the cubes at the bottom of your desired cup. Add a dollop or two of the whipped cream. Spread a generous tablespoon of lemon curd on the whipping cream. Drop in a layer of crushed biscoff cookies and a few fresh raspberries.
2. Repeat the layers once more. Repeat this process with the remaining cups. Serve immediately or store, covered, in the refrigerator for a few hours or even overnight.

Like this recipe? Pin it to Pinterest here!

Other Lemon Treats to Try

• Lemon Water Recipe
• Poppyseed Bundt Cake with Lemon Glaze
• Sour Cream Lemon Pie
• Lemon Bars
• Lemon Cheesecake

Yield: 1 large trifle, 6 medium cups, 1 mini cups

Lemon Trifle Dessert

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This Lemon Trifle Dessert recipe is sweet, tart, light, and wonderful. Layers of homemade lemon cake, lemon curd, whipping cream, raspberries, and biscoff cookies!

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

• 1/2 stick (1/4 cup) butter, softened
• 1/3 cup granulated sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 cup buttermilk
• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Whipping Cream

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon cream of tartar

Other Items

• Lemon Curd- Trader Joe's is my favorite store-bought
• Biscoff Cookies- crushed
• Fresh Raspberries
• Individual Cups or Trifle Bowl

Instructions

1. Butter a 9-inch cake pan. Preheat oven to 325ºF.
2. In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.
3. Add the dry ingredients to the wet ingredients and mix them. Add buttermilk mix just until combined.
4. Pour the batter into the prepared pan, smooth it out, and bake in a preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely before making the trifles.

For the Whipping Cream

1. For the stabilized whipped cream: In a medium bowl, whip the cream, vanilla, sugar, and cream of tartar until peaks form.

To Layer the Trifles

1. Slice the cake into small cubes. Place a few of the cubes at the bottom of your desired cup. Add a dollop or two of the whipped cream. Spread a generous tablespoon of lemon curd on the whipping cream. Drop in a layer of crushed biscoff cookies and a few fresh raspberries.
2. Repeat the layers once more. Repeat this process with the remaining cups. Serve immediately or store, covered, in the refrigerator for a few hours or even overnight.