This incredible Lemon Pound Cake Fruit Trifle recipe includes lemon pound cake, fresh berries, a lemon pudding mixture, and whipped cream. Ready in no time, this is a flavor packed dessert option everyone will enjoy!
For Father’s Day, we went over to my parents’ house for a barbecue. I was in charge of bringing dessert and chose to make a trifle.
I have a huge “slight” obsession with chocolate, so typically every dessert I make has chocolate in it. This time however, I was in the mood for a change and wanted to go for a more “summertime” type dessert!
This trifle was put together in about 5 minutes, and the lemon custard in between each layer was incredibly tasty!!
Moist pound cake pieces, lemon custard, fresh fruit, and whipped cream combined into this easy and delicious Lemon Pound Cake Fruit Trifle!
You can change up the fruit and make it how you prefer. I chose to use raspberry and blueberry in mine since my kids love them!!
What is a trifle?
Trifles are common English dessert traditionally consisting of sponge cake soaked in brandy, sherry, or white wine that is layered with custard, fruit, or jam and then topped with whipped cream and slivered almonds or glacé cherries. It is typically served in glass dessert cups, revealing its colorful layers. Over the years, trifles have evolved from sponge cakes to using any type of cake, brownies, and more and include a variety of flavors! Anything layered in a glass dish can typically be considered a trifle!
Check out these other great trifle recipes:
Chocolate Mousse and Brownie Trifle
Chocolate Peanut Butter Brownie Trifle
Ingredients Needed for this Lemon Pound Cake Fruit Trifle:
Sweetened condensed milk
Instant lemon pudding (the small boxes)
Frozen pound cake, thawed and cubed (I used Sara Lee, you can even make a pound cake if you prefer)
In a large bowl, whisk together the condensed milk, regular milk, and pudding for about 2 minutes.
Fold in sour cream.
In a small bowl, mix the blueberries and raspberries with the lemon juice.
In a trifle bowl, place 1/2 the cut-up pound cake on bottom.
Put 1/2 the fresh fruit on top of cake, followed by 1/2 the lemon custard.
Continue pattern one more time, ending with the custard.
Spread a layer of whipped topping on top of custard layer and if you have extra fruit, create a fun pattern on top!!
Frequently asked questions:
What if I don’t have a trifle bowl? No worries! Any glass bowl works great as you can still show off those colorful layers!
Do I need to chill this? Yes! Once assembled, chill this trifle until ready to serve. This will help keep the layers intact as well as the whipped cream from melting.
Can I prepare this ahead of time? Absolutely! In fact, I encourage it! You can prepare this up to 1 day in advance and simply take out of the refrigerator when ready to serve!
What other fruit options can I use? Any favorite fruit works! Perhaps strawberries, blackberries, lemon slices, oranges, grapes, and more! If it’s a favorite of yours, use it!
Next time you’re looking for a refreshing, easy dessert option be sure to give this Lemon Pound Cake Fruit Trifle a try! Print or save the recipe below!
Lemon Pound Cake Fruit Trifle
- 14 oz sweetened condensed milk
- 1 1/2 cups milk
- 2 packages Instant Lemon pudding 3.4 oz boxes
- 1/2 cup sour cream
- 2 cups blueberries
- 2 cups raspberries
- 1 tablespoon lemon juice
- 2 packages frozen pound cake *I use Sara Lee, homemade works great too
- 8 oz whipped topping
- In a large bowl, whisk together condensed milk, regular milk, and pudding for about 2 minutes.
- Fold in sour cream. Set aside.
- In a small bowl, mix the blueberries and raspberries with the lemon juice.
- In a trifle bowl, place 1/2 the cut-up pound cake on bottom.
- Put 1/2 the fresh fruit on top of cake, followed by 1/2 the lemon custard.
- Continue pattern one more time, ending with the custard.
- Spread a layer of whipped topping on top of custard layer and if you have extra fruit, create a fun pattern on top!! Serve!!
Recipe updated 3/2/22