Easy Lemon Trifle Recipe (Bright & Refreshing!)

This Easy Lemon Trifle is a bright, cheerful, and incredibly simple dessert that’s perfect for any occasion! It features layers of light lemon cake cubes, a creamy and tangy lemon Jello-infused cream, and fluffy whipped topping. I absolutely love making trifles because they look so impressive in a glass dish, yet they’re ridiculously easy to assemble. This Easy Lemon Trifle is particularly wonderful for spring gatherings (like right now in early April!), potlucks, or anytime you need a refreshing and crowd-pleasing dessert without a lot of fuss.

Why You’ll Love This Easy Lemon Trifle

• Super Easy: Uses a cake mix, Jello mix, and Cool Whip for ultimate convenience.
• Bright Lemon Flavor: Packed with tangy lemon flavor from the cake, Jello, and zest.
• Light and Refreshing: A lovely, light dessert option, especially compared to heavier cakes.
• Crowd-Pleasing: Trifles are always a hit and perfect for feeding a group.
• Make-Ahead Friendly: Needs time to chill, making it ideal for preparing in advance.

Ingredients for Easy Lemon Trifle

Here’s what you’ll need to make this refreshing layered dessert. The full list with measurements is in the recipe card below.

Cake Base

• Lemon cake mix (plus additional ingredients on the box) (Cake Mix)
• Lemon zest (Flavoring)

Lemon Cream Filling

• Lemon Jello (Gelatin)
• Boiling water (Liquid)
• Powdered sugar (Sweetener)
• Heavy whipping cream (Dairy)
• Cool Whip, thawed (Topping) Specific brand mentioned
• Lemon zest (Flavoring)

Garnish (Optional)

• Lemon peel twist (Garnish)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the bright simplicity of this Easy Lemon Trifle, but here are some fun variations:

• Berry Lemon: Fold some fresh raspberries or blueberries into the lemon cream layers or add layers of fresh berries between the cake and cream.
• Different Cake: Use an angel food cake or pound cake instead of lemon cake mix.
• Add Pudding: Layer with prepared vanilla or lemon pudding in addition to the lemon cream.
• Cookie Layer: Add a layer of crushed vanilla wafers or shortbread cookies.
• Homemade Whipped Cream: Substitute stabilized homemade whipped cream for the Cool Whip.

How to Make Easy Lemon Trifle

Let me show you how incredibly simple it is to assemble this Easy Lemon Trifle:

Bake and Prep the Cake

1. First, I prepare the lemon cake according to the box directions, adding 1 tablespoon of fresh lemon zest into the batter for an extra citrusy kick.
2. I bake the cake in the specified pan (usually 9×13 inch for mixes).
3. Once baked, I let the cake cool completely.
4. After cooling, I cut the cake into small cubes (about 1-inch) before assembling the trifle.

Make the Lemon Cream Filling

1. In a mixing bowl, I whisk together the lemon Jello powder, boiling water, and powdered sugar. I stir until the Jello and sugar are completely dissolved.
2. I refrigerate this Jello mixture for about 1 hour, or until it’s syrupy and slightly thickened, but not fully set.
3. Once the Jello mixture has thickened slightly, I mix in the heavy whipping cream.
4. Using a hand mixer, I beat the mixture until the cream slightly mounds and thickens further.
5. Finally, I gently fold in 8 ounces of the thawed Cool Whip and the remaining 1 tablespoon of lemon zest until just combined.

Assemble the Trifle

1. Now for the fun part – layering! I start by adding a layer of the lemon cake cubes to the bottom of my serving glasses, a large glass bowl, or a trifle dish.
2. Next, I add a layer of the lemon cream mixture over the cake cubes.
3. I continue layering the cake cubes and lemon cream, ending with a layer of lemon cream.

Top and Chill

1. I top the final layer of lemon cream with the remaining Cool Whip (or use it decoratively with piping).
2. I cover the trifle and store it in the refrigerator until ready to serve (at least 2 hours to fully chill, but longer is fine).

Garnish and Serve

1. Garnish and Serve

Tips and Tricks for the BEST Lemon Trifle

Here are my secrets for making this Easy Lemon Trifle truly exceptional:

• Cool Cake Completely: Ensure the cake cubes are totally cool before layering, otherwise they can melt the cream filling.
• Slightly Thickened Jello: Chill the Jello mixture until it’s syrupy (like unbeaten egg whites) before adding the cream. If it’s too liquid, the cream won’t incorporate well; if it’s too set, the filling will be lumpy.
• Fold Gently: Fold the Cool Whip into the lemon cream mixture gently to keep the filling light and airy.
• Layer Neatly: For the best visual appeal in a glass trifle dish, try to make the layers relatively even.
• Chill Before Serving: Chilling allows the flavors to meld and the dessert to firm up properly.

How to Serve

This Easy Lemon Trifle is perfect for:

• Potlucks and Parties: Easy to transport (in the dish!) and serves a crowd.
• Spring and Summer Gatherings: Light, bright, and refreshing.
• Baby or Bridal Showers: A pretty and delicious dessert option.
• Easy Weeknight Dessert: Simple enough for a weeknight treat.

Serve chilled, spooned into individual bowls or glasses.

Make Ahead and Storage

This trifle is ideal for making ahead! You can assemble it up to 24 hours in advance. Keep it covered tightly in the refrigerator. Store leftovers, covered, in the refrigerator for up to 2-3 days.

FAQs about Easy Lemon Trifle

• Can I use a different flavor of cake mix or Jello?
  • Absolutely! Get creative – try strawberry cake with strawberry Jello, or orange cake with orange Jello.
• Can I make homemade whipped cream instead of Cool Whip?
  • Yes, whip about 1.5 cups of heavy cream with some powdered sugar and vanilla until stiff peaks form. Use this in place of the Cool Whip in the filling and for topping.
• Can I make this in individual glasses?
  • Yes, individual parfait glasses or small bowls work perfectly for single servings of this Easy Lemon Trifle.

Enjoy this bright, refreshing, and incredibly easy Easy Lemon Trifle Recipe! It’s a perfect dessert for any occasion.

Easy Lemon Trifle Recipe

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Chill Time: 3 hour
• Cook Time: 45 minutes
• Total Time: 4 hours 10 minutes
• Yield: 10–12 1x
• Cuisine: American

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Description

This Easy Lemon Trifle is a bright, creamy, and impressive dessert made with layers of lemon cake cubes and a unique lemon jello-cream mixture, all topped with whipped topping. It’s simple to assemble and perfect for potlucks or gatherings.

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Ingredients

Scale 1x2x3x

For the Lemon Cake Base:

• 1 box lemon cake mix (plus ingredients required on the box, typically oil, water, eggs)
• 1 tablespoon lemon zest (from about 1 large lemon)

For the Lemon Jello Cream:

• 1 (3-ounce) package lemon Jello gelatin
• 2 cups boiling water
• 1 cup powdered sugar (confectioners’ sugar)
• 2 cups heavy whipping cream, cold
• 8 ounces Cool Whip, thawed (from a 12-ounce container, reserve remaining 4 oz for topping)
• 1 tablespoon lemon zest (from about 1 large lemon)

For Topping & Assembly:

• Remaining 4 ounces Cool Whip, thawed
• Optional Garnish: Lemon peel twists or thin lemon slices

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Instructions

• Bake and Prepare Cake:

  • Preheat oven and prepare a 9×13-inch baking pan according to the lemon cake mix package directions.
  • Add 1 tablespoon of lemon zest to the cake batter and mix well.
  • Bake the cake according to package directions.
  • Let the cake cool completely. Once cool, cut the cake into small cubes (about 1-inch). Set aside.

• Prepare Lemon Jello Mixture:

  • In a large mixing bowl, add the lemon Jello gelatin powder and powdered sugar.
  • Carefully pour the 2 cups of boiling water over the Jello and sugar. Whisk until the Jello and sugar are completely dissolved.
  • Refrigerate the mixture for about 1 hour, or until it is syrupy and slightly thickened, but not fully set.

• Make Lemon Jello Cream:

  • Once the Jello mixture is syrupy, add the cold heavy whipping cream.
  • Beat with an electric hand mixer on medium speed until the cream is incorporated and the mixture slightly mounds (it won’t form stiff peaks like regular whipped cream).
  • Gently fold in 8 ounces of the thawed Cool Whip and the remaining 1 tablespoon of lemon zest until just combined.

• Assemble the Trifle:

  • Place a layer of lemon cake cubes in the bottom of a large trifle dish or glass bowl (or individual serving glasses).
  • Top the cake cubes with a layer of the lemon Jello cream mixture.
  • Repeat the layers, alternating cake cubes and lemon cream mixture, until you reach the top of the dish. The number of layers will depend on the size of your dish.

• Top with Cool Whip: Spread the remaining 4 ounces of thawed Cool Whip over the top layer of the trifle.

• Garnish (Optional): Garnish the top with lemon peel twists or thin lemon slices, if desired.

• Chill: Cover the trifle loosely with plastic wrap and refrigerate for at least 2-3 hours (or until fully chilled and slightly set) before serving.

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Notes

• Lemon Zest: Using fresh lemon zest in both the cake and the cream adds bright lemon flavor.
• Jello Mixture: Chilling the Jello mixture until it’s syrupy is important. If it’s too thin, it will soak into the cake; if it’s too set, it won’t blend well with the cream.
• Heavy Cream: Use cold heavy whipping cream for the best results when mixing it into the Jello.
• Cool Whip: Ensure the Cool Whip is fully thawed before folding it in. You can substitute stabilized homemade whipped cream if preferred.
• Assembly: Layering in a clear glass trifle dish shows off the beautiful layers.
• Storage: Store leftover trifle covered in the refrigerator for up to 3 days. The cake will soften over time.