Lemon Trifle

Lemon Trifle is a refreshing dessert made of layers of tangy lemon pudding, fluffy angel food cake, and creamy whipped topping. This easy-to-make recipe is full of vibrant flavors and make-ahead convenience. Perfect for birthdays, holidays, and picnics!

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Prep Time20 minutes mins

Total Time2 hours hrs 20 minutes mins

Servings12

Our no-bake Lemon Trifle recipe makes a fresh and zesty dessert that’s perfect for a summer party. Layers of airy angel food cake, creamy lemon pudding, and fluffy whipped topping come together for a refreshing dessert that’s as easy to make as it is delicious.

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With its bright citrus flavor and luscious texture, this Lemon Trifle recipe is one of the best lemon desserts you’ll ever taste, and it’s perfect for any occasion. Whether served at a summer barbecue or a festive gathering, its vibrant taste and elegant appearance are sure to delight your guests and leave them craving more.

Easy Lemon Trifle Ingredients

The magic of our outrageous lemon lovers trifle recipe is that it looks stunning but comes together with just a handful of simple ingredients. 

Lemon Trifle Recipe Substitutions and Additions

If you’re looking to tweak our Lemon Trifle recipe to suit your preferences or dietary needs, here are some simple substitutions and additions you can try:

LEMON INSTANT PUDDING MIX: For an extra special touch, swap the instant lemon pudding mix with homemade lemon curd. While this option requires a bit more effort, it adds a fresh and vibrant flavor to the trifle.

MILK: Whole milk gives your pudding layer a rich and creamy flavor, but any milk will do. You can also substitute the milk for a non-dairy coconut or almond milk if necessary.

ANGEL FOOD CAKE: If angel food cake isn’t available, you can use an unfrosted lemon pound cake (or a store-bought pound cake) for a denser texture and more filling dessert. Alternatively, you can use broken ladyfingers or layered vanilla wafers for a delicate touch. You can also make a lemon cake from a box mix and cut it up into pieces after it’s cool.

COOL WHIP: Instead of store-bought whipped topping, make your own whipped cream (from fresh heavy cream) for a homemade taste.

FRESH LEMONS: If fresh lemons can’t be found, we recommend omitting the lemon zest, or using a few drops of lemon extract instead. We don’t recommend replacing the fresh lemon with bottled lemon juice.

POWDERED SUGAR: Swap confectioners’ sugar with granulated sugar. It will give the filling a grainier texture, but it will still sweeten the dessert nicely.

Just remember that any changes may alter the final taste and texture of the trifle, so adjust accordingly.

How to Make This Lemon Trifle Recipe

Gather your ingredients and get to work on this show-stopping, no-fail lemon pudding trifle dessert. You can have this no bake dessert ready in about 20 minutes. Then, just pop it in the fridge to set! So easy!

STEP ONE: Begin by preparing your ingredients. Remove the cream cheese from the fridge so it begins to soften. Remove the Cool Whip from the freezer so it thaws. Zest one lemon using a lemon zester or fine grater, then cut the angel food cake into bite-sized pieces.

STEP TWO: In a medium bowl, add the softened cream cheese and powdered sugar. Use an electric hand mixer on medium-low speed to mix the powdered sugar and cream cheese together until it’s smooth. Then, add the lemon zest and mix until just incorporated.

STEP THREE: In a separate large bowl, use a handheld whisk or your handheld mixer on low speed to mix together the cold milk and instant pudding mix. When the mixture thickens to resemble yogurt, it’s ready.

STEP FOUR: Add half of the pudding mixture into the cream cheese mixture. Mix again on low speed to combine the pudding and cream cheese until smooth. Then, add the remaining pudding and mix again until smooth and creamy.

STEP FIVE: In the bottom of a large trifle bowl (about 104 ounces or 3.25 quarts), create a single layer of angel food cake cubes.

PRO TIP: Be sure the cake cubes are uniform in size. Fit them snuggly together to form a sturdy base for your trifle. You don’t want your filling layers to sink through your angel food cake pieces.

STEP SIX: Spread an entire container of thawed Cool Whip over the cake layer. Use an offset spatula or a silicone spatula to smooth out the whipped topping until it’s as flat as possible. 

PRO TIP: If you’ve gotten Cool Whip up the sides of your trifle bowl, use a paper towel to gently wipe the excess away.

STEP SEVEN: Use a large spoon to scoop ½ of the pudding layer over the Cool Whip layer, then spread it evenly with a spatula. 

STEP EIGHT: Repeat the layers – angel food cake cubes, whipped topping (reserve about 2 cups for the decoration), and pudding. Cover and chill in the fridge for a few hours until the layers are set. The longer you leave it, the better it will taste!

STEP NINE: Just before you serve the lemon trifle, very thinly slice a lemon.

STEP TEN: Add the reserved Cool Whip to a piping bag fitted with a star-shaped tip. Pipe dollops or swirls of whipped topping over the top pudding layer. 

STEP ELEVEN: Neatly arrange the lemon slices around the whipped cream swirls (or however you would like!).

Recipe Variations

One of the beautiful things about this recipe is how easy it is to customize. Here are some easy ideas to change up the fillings and flavors:

Lemon Berry Trifle: You can easily turn this into a lemon blueberry trifle by adding blueberries as a garnish, or even layering them in as you build the trifle. You can also do the same with fresh strawberries or raspberries. 

Make a Lemon Custard Trifle by layering fresh lemon custard into the trifle instead (or as well as!) the lemon pudding layer. 

How to Serve a Lemon Cream Trifle

Now that you’ve created your easy trifle dessert recipe, you might be wondering how to serve it! Grab a spoon and some bowls, and we’ll provide some ideas for how to serve up this yummy dessert.

This dessert is traditionally served scooped into small dishes. Just dig into your trifle with a large serving spoon. Make sure each serving includes cake, whipped cream, and some of the lemon pudding mixture. Serve as-is or garnish with lemon zest or fruit. Fresh blueberries can make a colorful contrast, and the flavor will nicely complement the lemon trifle.

Set up a family-style trifle bar at your next gathering, and allow guests to customize their own trifle creations. Provide an array of toppings such as fresh berries, sliced almonds, and shredded coconut.

Scoop vanilla ice cream into bowls and top with spoonfuls of lemon trifle for a decadent ice cream sundae. Drizzle with raspberry sauce for an extra indulgent treat.

This dessert is elegant enough for a birthday party or anniversary celebration, but it’s also fresh and simple, and will be welcomed at a summer BBQ or picnic alongside other light desserts like coconut cream lasagna, caramel apple dessert cups, or strawberry angel food cake.

Or, you can make an entire lemon-dessert feast! Some of our favorite lemon desserts include lemon cupcakes, lemon blueberry cobbler, lemon sponge cake, and our addictive lemon lush. 

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​How To Store Leftover Lemon Trifle

This trifle tastes even better tomorrow! Make sure you store it properly so none of it goes to waste!

MAKE AHEAD: You can prepare our Lemon Trifle ahead of time, so it’s a convenient dessert option for busy schedules or entertaining. Assemble the trifle as instructed, then cover it tightly with plastic wrap or a lid. Refrigerate it for up to 24 hours before serving. This allows the flavors to meld and intensify, resulting in a even more delicious dessert experience.

IN THE FRIDGE: Cover your trifle bowl tightly for storage. If the bowl is fairly empty, transfer any remaining Lemon Trifle to an airtight container. Refrigerate the leftovers promptly. It will keep well in the fridge for up to 2-3 days.

IN THE FREEZER: If you find yourself with an abundance of leftover trifle or want to make a batch ahead of time for future enjoyment, you can freeze it for later. Place individual portions or the entire trifle in a freezer-safe container. Make sure it’s tightly sealed so the trifle doesn’t become freezer burnt. It will last in the freezer for up to 1-2 months. 

To thaw, transfer the trifle to the refrigerator and let it thaw overnight, or you can thaw it at room temperature for a few hours before serving. Keep in mind that freezing the trifle may affect the texture of the whipped cream and pudding.

Why This Recipe for Lemon Trifle Is the Best

Our Lemon Trifle will leave you craving more with each spoonful, especially if you’re a lemon lover! Here’s why we are so in love with this yummy recipe.

Easy to Make: Despite its impressive appearance, our no-bake Lemon Trifle is surprisingly easy to make! With simple ingredients and straightforward instructions, you can whip up this dessert in about 20 minutes, leaving you with more time to enjoy the company of your guests and loved ones.

Make-Ahead Convenience: Another reason to love this recipe is its make-ahead convenience. You can prepare the trifle in advance and refrigerate it until you’re ready to serve, allowing you to spend less time in the kitchen on the day of your party or get-together.

Crowd-Pleasing Dessert: Finally, our Lemon Trifle is a guaranteed crowd-pleaser. With its bright flavors, beautiful presentation, and irresistible taste, it’s sure to impress even the most discerning dessert enthusiasts. 

Our Lemon Trifle is bursting with tangy citrus flavor and airy textures, perfect for any occasion. Whip up a batch for a refreshing dessert that’s sure to impress!

More Recipes You’ll Love

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Lemon Trifle

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Lemon Trifle is a refreshing dessert made of layers of tangy lemon pudding, fluffy angel food cake, and creamy whipped topping. This easy-to-make recipe is full of vibrant flavors and make-ahead convenience. Perfect for birthdays, holidays, and picnics!

Prep Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 12

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Ingredients

  

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• 2 medium-sized fresh lemons, washed and dried
• 16 ounces cream cheese, softened (two 8-ounce packages)
• ¾ cup powdered sugar
• 3 cups cold whole milk
• 6.8 ounces lemon instant pudding mix (two 3.4-ounce packets)
• 14 ounces store-bought angel food cake, sliced into 1 inch x 1 inch cubes
• 24 ounces thawed whipped topping

Instructions

 

• Zest 1 of the fresh lemons. This should give you 1 tablespoon of zest that  will go into the cream cheese.
• Add the softened cream cheese and powdered sugar to a medium-sized (2-3 quarts) mixing bowl. Use a handheld mixer on medium-low speed to mix the cream cheese and powdered sugar until smooth, about 1-1 ½ minutes. Add the lemon zest and continue to mix just until well incorporated.
• In a separate mixing bowl, use either a handheld whisk or a handheld mixer on low speed to mix the cold milk and instant pudding together. Mix until the pudding begins to thicken up (the consistency should be that of yogurt).
• Once the pudding has reached the desired consistency, add half of the pudding to the cream cheese mixture. Use a handheld mixer on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.
• In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom.
• Spread one of the containers of whipped topping over the cake layer. Smooth the whipped topping with an offset spatula or silicone spatula.
• Spoon ½ of the pudding mixture over the layer of whipped topping. Smooth the pudding with an offset spatula or silicone spatula.
• Repeat the layers – angel food cake, about ½ a container of whipped topping (reserve about 2 cups for garnishing) and pudding mixture. Cover and chill in the refrigerator for about 2 hours. The longer the trifle is chilled, the better the ingredients will have to meld.
• Just before you are ready to serve, thinly slice the remaining lemon.
• Add 2 cups of the final container of whipped topping to a piping bag fitted with a star-shaped tip. Pipe dollops of whipped topping over the top pudding layer.
• Neatly arrange the sliced lemon around the whipped topping. You can arrange the lemon slices however you wish, It is completely up to you. Keep refrigerated until you are ready to serve.
• Be sure the cake cubes are uniform in size. Fit them snuggly together in the bottom of your trifle bowl to form a sturdy base for your trifle. You don’t want your filling layers to sink through your angel food cake pieces.
• If you accidentally get Cool Whip or pudding up the sides of your trifle bowl, use a paper towel to gently wipe the excess away.

Notes

• Be sure the cake cubes are uniform in size. Fit them snuggly together to form a sturdy base for your trifle. You don’t want your filling layers to sink through your angel food cake pieces.
• If you’ve gotten Cool Whip up the sides of your trifle bowl, use a paper towel to gently wipe the excess away.

Nutrition

Calories: 474kcal | Carbohydrates: 62g | Protein: 8g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 434mg | Potassium: 269mg | Fiber: 1g | Sugar: 36g | Vitamin A: 652IU | Vitamin C: 10mg | Calcium: 185mg | Iron: 0.3mg

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