Description
A refreshing and light dessert layered with lemon curd, sponge cake, and whipped cream, perfect for warm weather gatherings.
Ingredients
- 1 pound cake or sponge cake, cubed (about 4 cups)
- 1 cup lemon curd
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for garnish)
- Fresh berries or mint leaves (optional, for garnish)
Instructions
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
- In a trifle dish or individual dessert glasses, place a layer of cubed pound cake at the bottom.
- Spoon a layer of lemon curd over the cake cubes.
- Add a layer of whipped cream on top of the lemon curd.
- Repeat the layers until the dish is full, finishing with a layer of whipped cream.
- Garnish with lemon zest, fresh berries, or mint leaves if desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can use store-bought or homemade lemon curd.
- Try using angel food cake for a lighter texture.
- This dessert can be made a day in advance and stored in the fridge.