Raspberry Lemon Trifle

Raspberry Lemon Trifle

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup light sour cream
  • 1/2 cup oil
  • 1 2/3 cup granulated sugar
  • 4 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tablespoon vanilla
  • 2 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 cups Lemon Curd, room temperature (click for recipe)
  • 12 ounces fresh raspberries (about 2 cups)
  • large glass trifle bowl


Preheat the oven to 350.  Spray a 9x13 pan with non-stick spray.

In a mixing bowl fitted with the paddle attachment, combine the flour, baking powder, salt, sour cream, oil, granulated sugar, eggs, milk and vanilla.  Mix on low for 30 seconds to combine then on medium speed for 3 minutes until well blended.  Pour into the pan and bake for 28-35 minutes, until a toothpick comes out clean.  Cover with a clean kitchen towel and cool completely.

In a mixing bowl fitted with the whisk attachment, whip the whipping cream and powdered sugar until soft peaks form.  Use a fork to break the cake up into large crumbs.

Assemble the trifle by sprinkling 1/4 of the cake crumbs in the bottom, drizzle 1/4 of the lemon curd over the cake, spread 1/4 of the whipped cream over the lemon curd, then 1/4 of the raspberries.  Repeat 3 more times, ending with whipped cream and raspberries on top.

Cover with plastic wrap and refrigerate until ready to serve.  The trifle keeps very well in the fridge for several days.


Recipe from Curly Girl Kitchen

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