Lemon Raspberry Trifle
Lemon Raspberry Trifle with Pound Cake is made with layers of cake, pudding (with lemon curd), pistachios and shredded coconut.
Friends, this Pound Cake Lemon Trifle Recipe is a mixture of cubed pound cake, layered with fluffy lemon cream and whipped cream, and garnished with raspberries, pistachios and shredded coconut. Basically, it’s a Lemon Raspberry Trifle, and we love this dessert for spring entertaining.
Lemon Raspberry Trifle
It’s outrageously delicious, and an elegant dessert for spring! Use store-bought cake if you’re short on time, or make your own Cream Cheese Pound Cake!
This is a delicious springtime or Easter dessert!
Ingredients for Lemon Raspberry Trifle:
- Heavy whipping cream
- Brown sugar: use light or dark brown sugar
- Vanilla
- Creme fraiche
- Vanilla pudding
- Lemon curd: buy store bought or make your own lemon curd recipe
- Fresh raspberries
- Pound cake (buy store-bought)
- Roasted pistachios
- Shredded coconut
I like to serve this lemony treat in a trifle bowl. If you don’t have one, a glass 9×13 dish will also work well.
How far in advance can I make a trifle?
Make this dessert the day before. Make ahead 4 – 24 hours. However, for the best presentation, hold off on adding the top whipped cream layer until just before serving. Then add the pistachios and shredded coconut!
Will a trifle get soggy overnight?
This dessert is delicious left over. Leftover trifle can be stored, loosely covered in the fridge, for up to three days. We’ve noticed after three days, it becomes a little too soggy to really enjoy.
What can I use instead of a trifle bowl?
Layer the dessert in any deep bowl, although a glass bowl makes a prettier presentation. You can also use a clear glass 9×13 pan.
Here are some trifle dish options:
Anchor Hocking Monaco Footed Trifle Bowl with Stand
European Beautiful Glass Large Trifle Bowl
European Thick Straight Sided Salad Bowl – 10″
Pyrex Basics 3 Quart Glass Oblong Baking Dish (9×13)
How do you make a lemon trifle?
- In a medium bowl, whip the heavy cream and vanilla. When medium peaks start to form, add the brown sugar and creme fraiche. Beat until stiff peaks form; chill until ready to use.
- In a medium mixing bowl, make the pudding according to package directions. Chill until the pudding sets, then mix in the lemon curd. Chill until ready to use.
- Depending on the size and shape of your dish, you’ll want to divide your pound cake, pudding, raspberries, and whipped cream in half—reserve about 2/3 cup of cake and 1/4 cup of raspberries to garnish the top.
- In a large glass bowl or parfait dish, add a layer of pound cake, followed by the pudding mixture, raspberries, and whipped cream. Repeat this once more, finishing the top layer of the trifle with a generous amount of whipped cream, garnished with cake, raspberries, pistachios, and shredded coconut.
- Serve immediately or chill until ready to serve.
Tips and substitutions:
- Make your own lemon curd, or buy store-bought.
- Replace the pound cake for angle food cake chunks.
- Swap out the pistachios for chopped toasted almonds or pecans.
More springtime desserts
Thinking ahead to Easter desserts, we love this Pound Cake Lemon Trifle Recipe, but here are a few other desserts you might want to try too:
Banana Walnut Cake with Cream Cheese Frosting
Making Peach Upside Down Cake for Dinner Guests
Best Blueberry Crunch
Carrot Cake with Cream Cheese Frosting
Bring on the spring with this bright and sunny dessert!
Get the Recipe:
Lemon Trifle Recipe with pound cake
Ingredients
- 1 ½ cup heavy whipping cream
- ¼ cup brown sugar
- 1 tsp vanilla
- ½ cup creme fraiche
- 1 3.4 oz box vanilla pudding
- ¼ cup lemon curd
- 12 oz fresh raspberries
- 20 oz pound cake, cut into ¾’’-1’’ squares
- 2 Tbsp. roasted pistachios, roughly chopped
- 1 Tbsp. shredded coconut, optional
Instructions
- In a medium bowl, whip the heavy cream and vanilla. When medium peaks start to form, add the brown sugar and creme fraiche. Beat until stiff peaks form; chill until ready to use.
- In a medium mixing bowl, make the pudding according to package directions. Chill until the pudding sets, then mix in the lemon curd. Chill until ready to use.
- Depending on the size and shape of your dish, you’ll want to divide your pound cake, pudding, raspberries, and whipped cream in half—reserve about 2/3 cup of cake and 1/4 cup of raspberries to garnish the top.
- In a large glass bowl or parfait dish, add a layer of pound cake, followed by the pudding mixture, raspberries, and whipped cream. Repeat this once more, finishing the top layer of the trifle with a generous amount of whipped cream, garnished with cake, raspberries, pistachios, and shredded coconut.
- Serve immediately or chill until ready to serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
