Fresh Lemon and Cream Cheese Trifle
Brighten up your dessert table with this irresistible Fresh Lemon and Cream Cheese Trifle, a no-bake treat that's as easy to make as it is indulgent to eat. Featuring layers of fluffy pound cake, tangy lemon curd, and a velvety cream cheese mixture, this trifle strikes the perfect balance between sweet and zingy. Whipped cream blended with hints of vanilla adds an airy lightness, while a sprinkle of fresh lemon zest elevates every bite with citrusy brilliance. Assemble it in a stunning trifle dish or individual glasses for a show-stopping presentation, and top it off with fresh berries and mint leaves for a burst of color and flavor. With just 25 minutes of prep and no cooking required, this dessert is perfect for entertaining or as a refreshing make-ahead treat for any occasion.
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Recipe Information
Ingredients
- 1 loaf Pound cake
- 1 cup Lemon curd
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1 cup Fresh berries (optional, for garnish)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Cube the pound cake into bite-sized pieces and set aside.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream and vanilla extract with a hand mixer or stand mixer until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
In a trifle dish or individual serving glasses, assemble the trifle by layering the ingredients: start with a layer of pound cake cubes, followed by a generous spoonful of lemon curd, a layer of the cream cheese mixture, and a light sprinkle of lemon zest.
Repeat the layers until all ingredients are used, ending with the cream cheese mixture on top.
Optionally, garnish with fresh berries and mint leaves for a pop of color and flavor.
Refrigerate the trifle for at least 2 hours to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
4685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.6 g | 328% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 1679 mg | 560% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 556.1 g | 202% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 446.9 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 602 mg | 46% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
