Read...
This Lemon Berry Trifle is perfectly tart and sweet, with a citrusy lemon cake, vanilla pudding, whipped cream and a load of berries! It's the perfect dessert for Spring.
You can use whatever berries you have for this recipe: I used blueberries, blackberries and raspberries but you can throw in fresh strawberries if you have some! You can even add in other fruit if you like, or use a white chocolate or cheesecake pudding mix to make things even more interesting. There are so many ways you can make this your own!
INGREDIENTS
Cake
- ¼ cup butter, melted
- 1 teaspoon vanilla
- 1¼ cups sugar
- 3 eggs
- ¼ cup unsweetened applesauce
- ½ cup plain Greek yogurt
- 1½ cups all purpose flour
- juice of 1 lemon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- zest of 2 lemons
To Assemble
- 1 (4 serving size) package instant vanilla pudding
- 3 cups fresh berries
- 2 cups milk
- 1½ cups sweetened whipped cream
INSTRUCTIONS
- Preheat the oven to 350 degrees and grease a 8x8" or 9x9" square pan.
- In a large bowl, whisk together butter and sugar until fluffy.
- Add eggs, vanilla, applesauce, yogurt and lemon juice and whisk until smooth. Add flour, baking soda, baking powder, salt and zest and stir until combined.
- Pour batter into prepared pan and bake for 35-45 minutes, until a toothpick comes out clean. Check cake at 25-30 minutes -- if browning too quickly cover loosely with a piece of foil for the remainder of the baking time. Let cake cool completely.
- To make the trifle: Cut the cake into cubes. Place half of the cake cubes in the bottom of a trifle dish or glass bowl.
- In a medium bowl, whisk together vanilla pudding mix and milk until smooth. Pour half over the cake in the dish. Top with half of the berries.
- Repeat layers one more time, using remaining cake, pudding and berries. Top with whipped cream. Refrigerate until chilled and set, at least 1-2 hours and serve.
If you don't have a trifle bowl, a nice large glass bowl will do ? you really want to show off those layers! And if you have to use a smaller bowl and have leftover cake, simply throw it in the freezer for another day (for when those lemon cravings hit!). It freezes perfectly and is just as good later on.
