Lemon Trifle Cake

Baking instructor, Nancy Burgeson shows us how to make a lemon curd trifle that would be perfect for your family’s summer barbeque.

Angel Food Cake

1-1/2 cups white sugar (divided in half)
1 cup cake flour
1-1/2 cups egg whites (11-12 eggs) See Note below
1/2 teaspoon salt
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla, cherry or almond flavoring
2/3 cup chopped finely maraschino cherries (drained well, but reserve the juice)

Instructions for cake

  1. Preheat the oven to 325 degrees.
  2. Sift together 3/4 cup of sugar and the flour two times. Set it aside.
  3. In a clean, grease-free bowl, beat the egg whites until they are frothy .
  4. Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
  5. Add the remaining sugar, three tablespoons at a time, beating well after each
  6. Fold in the flour/sugar mixture about 1/2 a cup at a time, then fold in the the flavoring and drained cherries.
  7. Spoon the batter into an ungreased angel food cake tube pan.
  8. Bake on the lowest oven rack for 45 minutes or until the top is lightly browned and looks dry.
  9. Remove the pan from the oven and immediately invert the pan, standing it upside down; cool completely.
  10. Run a thin bladed knife of spatula around the inside edge of the pan loosening cake from pan.
  11. Invert out on to a plate.

Store the cake in an airtight container until ready to use.

NOTE:  separating eggs from shell when cold is better but, beating eggs at room temperature is also better.

1 quart heavy whipping cream
1 tsp. vanilla, lemon or almond extract
¼ granulated sugar

In a large grease free bowl, whip cream until very soft peaks form.  Slowly add the granulated sugar and the flavoring and beat until stiff peaks form, set aside.


1 small jar lemon curd
2 cups lemon yogurt

Mix together curd and lemon yogurt until no lumps of curd remain.

Add about 1 cup of whipping cream mixture to the filling mixing to blend.


3 cups of your favorite fruit, washed and drained well.


  1. Cut cake into small-bite sized pieces
  2. Use a Trifle bowl or large glass bowl spoon a light layer of cream at the bottom.
  3. Place a layer of cut square cake pieces on top of cream.
  4. Spoon on a layer of lemon curd mixture and top with whipped cream.
  5. Dot with a few of the berries.
  6. Repeat process until in order given above.
  7. Top all with a very generous layer of whipped cream.

Refrigerate until ready to serve.

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