Nothing screams spring like lemon trifle for dessert!
These lemon trifle cups have so much to love!
Layered with lemon, Biscoff cookies, and a few fresh raspberries—Alex Daynes says they’re simple to assemble and just as stunning to serve.
Whether you’re hosting a spring shower, putting together a Mother’s Day menu, or just want to serve something special after dinner, this is a showstopper that won’t stress you out. It’s all about building layers of flavor—and fun—in single-serving cups or one big trifle bowl.
Short on time? You can take a shortcut with store-bought lemon curd (Trader Joe’s is Alex’s go-to brand for this), and no one will ever know.
When it comes to the lemon cake, don’t be deterred by the buttermilk in the ingredients list. If it’s not something you regularly keep in your fridge, Alex recommends using powdered buttermilk—it’s shelf-stable, lasts longer, and still delivers that tangy richness you want in a lemon cake.
Each cup is a perfect blend of creamy, crunchy, tart, and sweet. Plus, the presentation is just as delightful as the flavor. The bright yellow layers and fresh pops of red from the raspberries make this dessert a total standout—no garnish required.
Lemon Trifle Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour
INGREDIENTS
- 1/2 stick (1/4 cup) butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 cup buttermilk
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Whipping Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cream of tartar
Other Items
- Lemon Curd- Trader Joe’s is my favorite store-bought
- Biscoff Cookies- crushed
- Fresh Raspberries
- Individual Cups or Trifle Bowl
METHOD
- Butter a 9-inch cake pan. Preheat oven to 325ºF.
- In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.
- Add the dry ingredients to the wet ingredients and mix them. Add buttermilk mix just until combined.
- Pour the batter into the prepared pan, smooth it out, and bake in a preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely before making the trifles.
For the Whipping Cream
- For the stabilized whipped cream: In a medium bowl, whip the cream, vanilla, sugar, and cream of tartar until peaks form.
To Layer the Trifles
- Slice the cake into small cubes. Place a few of the cubes at the bottom of your desired cup. Add a dollop or two of the whipped cream. Spread a generous tablespoon of lemon curd on the whipping cream. Drop in a layer of crushed biscoff cookies and a few fresh raspberries.
- Repeat the layers once more. Repeat this process with the remaining cups. Serve immediately or store, covered, in the refrigerator for a few hours or even overnight.
Find more from Alex on Instagram, @thealexdaynes, or on her website, alexdaynes.com.
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