Some desserts act fancy. Others are fancy. This one – lemon trifle – falls into neither. It’s more like a hug in a glass, one of those sweet things that looks a little chaotic in layers but somehow makes sense once you grab a spoon.

You’ve got tartness from the lemon curd, whipped cream doing what whipped cream always does best, and soft chunks of cake soaking it all up like it was born to. Not too heavy. Not too sweet. Definitely not trying to be something it's not.

Active Time: 20 minutes
Total Time: 1 hour
Servings: 6

Ingredients

Don’t overthink the list. You just need a few things that get along with each other:

  • Cubed sponge cake or pound cake (anything soft will work)
  • Lemon curd, chilled – about 1½ cups
  • Heavy cream, 1 cup
  • Powdered sugar – 2 tablespoons
  • Vanilla extract – just a splash
  • Zest from one lemon
  • Optional: fresh berries, mint leaves if you're feeling decorative

Instructions

Preparation

Start with the cream. Throw it into a bowl with the sugar and vanilla. Beat until you see those soft swirls that don’t flop over too fast. That’s when it’s ready.

Cube the cake. Not too small, not too big. You want chunks that hold their own but don’t fight the spoon.
Zest your lemon. If you’re adding berries, rinse them now.

Cooking

None. You’re building here, not baking.
Drop some cake pieces into your dish or glass. Add a decent blob of lemon curd. Then a soft cloud of whipped cream.
Keep going in that order. You’ll know when to stop. Probably when you run out of space.

Serving

Let it chill in the fridge. Give it a half-hour at least – longer if you can wait.
Right before serving, toss on some zest. Maybe a berry or two. Possibly a mint leaf.

Eat cold. Eat slow. Or fast. No rules here.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 320
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 160mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 25g
Protein: 4g

Tips and Variations

Not feeling like sticking to the basics? Here’s how I’ve messed with it before:

  • Want it richer? Swap whipped cream for mascarpone whipped together with a bit of lemon zest.
  • Need crunch? Add crushed amaretti cookies between the layers.
  • Extra tart? A squeeze of fresh lemon over the top wakes everything up.

Make it work for you. Lemon doesn’t complain.

Conclusion

Some recipes beg for attention. This one doesn’t. It just waits quietly in the fridge, layered and chilled, knowing someone’s going to fall for it by the second bite.

Don’t dress it up too much. Don’t worry if the layers aren’t even. That’s part of the charm. What matters? That first spoonful. That moment when the tang hits, the cream smooths it over, and the cake holds it all together.

It’s not trying to impress. It just works.

Check out our selection of desserts for more tasty delights.