Easy Lemon Trifle a bright, refreshing, and effortless dessert featuring layers of zesty lemon pudding, fluffy whipped cream, and moist cake, perfect for any occasion.
Ingredients
1 box lemon cake mix (or equivalent homemade lemon cake), baked and cooled
1 package (3.4 oz) instant lemon pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (like Cool Whip), thawed
1 cup fresh strawberries, sliced (optional)
Lemon zest or thin lemon slices, for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I prepare the lemon cake according to the package instructions and let it cool completely. Then, I cut the cake into 1-inch cubes.
In a medium bowl, I whisk together the instant lemon pudding mix and cold milk until the mixture is smooth and thickened, which takes about 2 minutes.
I gently fold half of the whipped topping into the lemon pudding until it becomes creamy and well combined.
Using a large clear trifle bowl or glass dish, I layer one-third of the cake cubes evenly on the bottom.
I spread one-third of the lemon pudding mixture over the cake layer, then add a layer of sliced strawberries if I’m using them.
I repeat the layering process twice more: cake cubes, lemon pudding, and strawberries.
For the final layer, I top the trifle with the remaining whipped topping and garnish it with lemon zest or thin lemon slices.
I refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
Servings and timing
This recipe makes 8 servings.
Prep time is about 15 minutes, baking the cake takes around 30 minutes, and chilling the trifle requires at least 2 hours.
The total time before serving is approximately 2 hours and 45 minutes.
Variations
I sometimes swap the strawberries for blueberries or raspberries to mix up the flavors. If I want a richer texture, I use homemade whipped cream instead of store-bought whipped topping. For a gluten-free option, I make the lemon cake from a gluten-free mix or recipe. Adding a splash of lemon liqueur to the pudding can add an adult twist, too.
Storage/Reheating
I keep any leftovers refrigerated in a covered container for up to 2 days. Since this is a chilled dessert, I don’t recommend reheating it. Just give it a gentle stir before serving again if needed.
FAQs
Can I make this trifle ahead of time?
Yes, I usually prepare it a few hours or even a day ahead. It tastes even better after the flavors have time to meld.
What can I use instead of instant lemon pudding mix?
You can use homemade lemon pudding or lemon curd for a fresher taste, but the texture might be slightly different.
Can I use fresh lemon juice in this recipe?
I prefer the convenience of instant pudding mix, but adding a bit of fresh lemon juice to the pudding mix can enhance the lemon flavor.
Is it necessary to chill the trifle?
Chilling is important because it allows the pudding to set and the flavors to blend, which improves the overall texture and taste.
Can I make this dessert dairy-free?
I can substitute the milk with a dairy-free alternative and use a dairy-free whipped topping to make this recipe suitable for a dairy-free diet.
Conclusion
This easy lemon trifle has become one of my favorite go-to desserts for its bright flavor, creamy texture, and effortless preparation. Whether I’m serving it at a family gathering or just craving something light and sweet, it always hits the spot. I hope I inspire you to try it and enjoy the fresh, lemony goodness as much as I do.
Recipe:
Easy Lemon Trifle
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright, refreshing, and effortless dessert featuring layers of zesty lemon pudding, fluffy whipped cream, and moist cake, perfect for any occasion.
Ingredients
1 box lemon cake mix (or equivalent homemade lemon cake), baked and cooled
1 package (3.4 oz) instant lemon pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (like Cool Whip), thawed
1 cup fresh strawberries, sliced (optional)
Lemon zest or thin lemon slices, for garnish
Instructions
- Prepare the lemon cake according to the package instructions and let it cool completely. Then, cut the cake into 1-inch cubes.
- In a medium bowl, whisk together the instant lemon pudding mix and cold milk until the mixture is smooth and thickened, about 2 minutes.
- Gently fold half of the whipped topping into the lemon pudding until creamy and well combined.
- Using a large clear trifle bowl or glass dish, layer one-third of the cake cubes evenly on the bottom.
- Spread one-third of the lemon pudding mixture over the cake layer, then add a layer of sliced strawberries if using.
- Repeat the layering process twice more: cake cubes, lemon pudding, and strawberries.
- For the final layer, top the trifle with the remaining whipped topping and garnish with lemon zest or thin lemon slices.
- Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and pudding to set.
Notes
Strawberries can be swapped for blueberries or raspberries for flavor variation.
Use homemade whipped cream instead of store-bought whipped topping for a richer texture.
Make gluten-free by using a gluten-free lemon cake mix or recipe.
Add a splash of lemon liqueur to the pudding for an adult twist.
Keep leftovers refrigerated for up to 2 days; do not reheat.
Can be prepared ahead of time and tastes better after flavors meld.
Dairy-free option possible by using dairy-free milk and whipped topping substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No bake (except baking the cake)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
