The Lemon Raspberry Trifle is a light, tangy, and refreshing dessert that’s as beautiful as it is delicious. Featuring layers of lemon pudding, fresh raspberries, whipped cream, and soft cake, this trifle is the perfect dessert for spring gatherings, summer parties, or any special occasion.
The balance of tart lemon, sweet raspberries, and creamy whipped layers makes every bite irresistible. Assemble it in a trifle dish or individual cups for a stunning presentation that’s sure to impress your guests.
Kitchen Equipment Needed
- Trifle dish or individual serving glasses
- Mixing bowls
- Whisk or electric mixer
- Spatula
Ingredients Overview
- Lemon pudding: Brings the tangy, zesty flavor that forms the base of this dessert.
- Raspberries: Fresh raspberries add natural sweetness and a pop of color.
- Cake: A soft vanilla or pound cake provides structure and soaks up the flavors.
- Whipped cream: Adds lightness and balances the tartness of the lemon and raspberries.
Ingredients
Trifle Layers
- 1 box (3.4 oz) instant lemon pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 store-bought or homemade pound cake, cubed
- 2 cups fresh raspberries
- 1 tablespoon powdered sugar (optional, for dusting raspberries)
Garnish
- Zest of 1 lemon
- Fresh raspberries
- Mint leaves (optional)
Directions
- Prepare the lemon pudding
In a mixing bowl, whisk together the instant lemon pudding mix and cold milk for 2 minutes, or until smooth and thickened. Let it sit for 5 minutes to fully set. - Prepare the raspberries
If desired, toss the raspberries with powdered sugar to enhance their sweetness. Set aside. - Layer the trifle
In the bottom of a trifle dish or individual serving glasses, place a layer of cubed pound cake. Top with a layer of lemon pudding, followed by a layer of raspberries, and then a layer of whipped topping. - Repeat the layers
Repeat the layers (cake, pudding, raspberries, whipped topping) until all the ingredients are used, finishing with whipped topping on top. - Garnish
Decorate the top of the trifle with fresh raspberries, a sprinkle of lemon zest, and a few mint leaves for a pop of color. - Chill and serve
Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld. Serve chilled.
Prep Time
20 minutes
Chill Time
2 hours
Total Time
2 hours 20 minutes
Nutrition (per serving, ~8 servings)
- Calories: ~250
- Fat: ~9g
- Carbohydrates: ~38g
- Protein: ~3g
Expert Tips
- Fresh raspberries: Use ripe, firm raspberries for the best flavor and texture. Frozen raspberries can be used but may release more juice.
- Customize the cake: Substitute pound cake with angel food cake or vanilla sponge cake for a lighter texture.
- Zest first: If using fresh lemon zest for garnish, zest the lemon before slicing or juicing.
FAQs
Can I make this trifle ahead of time?
Yes! Assemble the trifle up to a day in advance and refrigerate. Add garnish just before serving for the best presentation.
Can I use homemade whipped cream instead of store-bought?
Absolutely! Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until soft peaks form.
What’s the best way to store leftovers?
Cover the trifle tightly with plastic wrap and refrigerate for up to 2 days.
Storing & Freezing
- Storing: Keep refrigerated in an airtight container or tightly covered for up to 2 days.
- Freezing: This trifle is not ideal for freezing, as the raspberries and whipped topping may lose their texture when thawed.
Substitutions & Variations
- Berry blend: Use a mix of raspberries, blueberries, and strawberries for a colorful twist.
- Lighter version: Use sugar-free pudding mix and whipped topping to reduce calories.
- Chocolate addition: Sprinkle white chocolate shavings between the layers for added decadence.
Lemon Raspberry Trifle
The Lemon Raspberry Trifle is a light, tangy, and refreshing dessert that’s as beautiful as it is delicious. Featuring layers of lemon pudding, fresh raspberries, whipped cream, and soft cake, this trifle is the perfect dessert for spring gatherings, summer parties, or any special occasion.
Equipment
- - Trifle dish or individual serving glasses
- Mixing bowls
- - Whisk or electric mixer
- Spatula
Ingredients
- #### Trifle Layers
- - 1 box 3.4 oz instant lemon pudding mix
- - 2 cups cold milk
- - 1 container 8 oz whipped topping (like Cool Whip), thawed
- - 1 store-bought or homemade pound cake cubed
- - 2 cups fresh raspberries
- - 1 tablespoon powdered sugar optional, for dusting raspberries
- #### Garnish
- - Zest of 1 lemon
- - Fresh raspberries
- - Mint leaves optional
Instructions
- **Prepare the lemon pudding**
- In a mixing bowl, whisk together the instant lemon pudding mix and cold milk for 2 minutes, or until smooth and thickened. Let it sit for 5 minutes to fully set.
- **Prepare the raspberries**
- If desired, toss the raspberries with powdered sugar to enhance their sweetness. Set aside.
- **Layer the trifle**
- In the bottom of a trifle dish or individual serving glasses, place a layer of cubed pound cake. Top with a layer of lemon pudding, followed by a layer of raspberries, and then a layer of whipped topping.
- **Repeat the layers**
- Repeat the layers (cake, pudding, raspberries, whipped topping) until all the ingredients are used, finishing with whipped topping on top.
- **Garnish**
- Decorate the top of the trifle with fresh raspberries, a sprinkle of lemon zest, and a few mint leaves for a pop of color.
- **Chill and serve**
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld. Serve chilled.
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