Lemon Berry Trifle Cake
This Lemon Berry Trifle Cake combines a zesty lemon sponge with layers of whipped cream, fresh berries, and tangy lemon pastry cream — a perfect dessert for summer or Mother’s Day celebrations.
Ingredients
For the cake
- 125 ml ½ cup unsalted butter, room temperature
- 250 ml 1 cup sugar
- Zest and juice of 1 organic lemon about 45 ml or 3 tbsp
- 3 eggs
- 250 ml 1 cup unbleached all-purpose flour
- 7.5 ml ½ tbsp baking powder
- 125 ml ½ cup plain yogurt
For the trifle
- 500 ml 2 cups mixed berries (cut into pieces)
- 105 ml 7 tbsp sugar, divided
- 500 ml 2 cups 35% cream
- Zest and juice of 1 organic lemon optional
- 1 recipe lemon pastry cream
- Fresh strawberries or raspberries for garnish
- Lemon zest to taste
Instructions
For the cake
- Preheat the oven to 180°C (350°F). Butter and line a 23 cm (9 in) springform pan.
- In a bowl, cream butter, sugar, and lemon zest for 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in flour and baking powder. Add yogurt and lemon juice, mixing until combined.
- Pour into the pan and bake for 30 minutes or until a knife comes out clean.
- Cool, remove from pan, and cut into 2.5 cm cubes. Set aside.
For the trifle
- Mix berries with 60 ml sugar. Let sit for 20 minutes.
- Whip cream with remaining sugar. Add lemon zest and juice (optional). Refrigerate.
- In a trifle bowl, layer fruit, cake cubes, lemon pastry cream, and whipped cream. Repeat layers.
- Top with whipped cream, fresh berries, and lemon zest.
Video
Notes
- Use any seasonal berries available.
- Lemon pastry cream can be prepared in advance.
- Great for Mother’s Day or Occasion and summer parties.