Description
A luscious, layered dessert featuring tangy lemon curd, fluffy whipped cream, and tender cake for a show-stopping treat bursting with citrus flavor.
Ingredients
- 1 prepared pound cake (16 oz), cut into cubes
- 2 cups lemon curd (store-bought or homemade)
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Fresh berries or mint leaves for garnish (optional)
Instructions
- In a large bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- In a trifle dish or large glass bowl, layer pound cake cubes on the bottom.
- Spoon a layer of lemon curd over the cake cubes, then spread a layer of whipped cream on top.
- Repeat the layers until all ingredients are used, finishing with whipped cream on top.
- Sprinkle lemon zest over the top and garnish with fresh berries or mint leaves if desired.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a tangier flavor, fold some lemon curd into the whipped cream before layering.
- Substitute pound cake with angel food cake or ladyfingers for a lighter texture.
- Add layers of fresh lemon slices or berries for extra freshness and color.
- Use coconut whipped cream for a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
