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Lemon Berry Trifle

servings: 12
Lemon Berry Trifle

prep time


total time





Lemon Berry Trifle

servings: 12
• 1½ sticks unsalted butter, plus 1 Tbsp for the pan
• 2½ cups all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups granulated sugar
• 3 large eggs
• 1 tsp lemon extract
• 1 tbs grated lemon zest
• ½ cup Hood® Sour Cream 
• ¼ cup fresh lemon juice

• 1 quart Hood® Heavy Cream
• ½ cup confectioner's sugar, sifted
• 1 tsp vanilla extract
• 1 package instant lemon pudding mix
• 2 cups Hood® Whole Milk
• Lemon Pound Cake 
• 1 cup raspberry preserves
• 1 pint fresh blueberries
• 1 pint fresh raspberries
• Freshly Whipped Chantilly Cream
Lemon Pound Cake 
Make sure all ingredients are at room temperature. Preheat the oven to 325º F and prepare a loaf pan by coating it with 1 Tbsp. of butter and a dusting of flour. Sift the flour, baking powder, baking soda, and salt together and set aside. In the bowl of a large stand mixer (or with a hand-held mixer), cream the butter until it is smooth and has no lumps. Add in the granulated sugar and remaining mix on high until fluffy and pale yellow in color. Add in the eggs one at a time, making sure to scrape the sides and bottom of the bowl after each addition. Add in the lemon extract and lemon zest. Once the eggs are fully incorporated, slowly add in the sour cream. Mix in half the sifted dry ingredients, only until incorporated. Add the lemon juice, and then the remainder of the dry ingredients, making sure to combine but not over-mix. Pour the mixture into the prepared loaf pan, and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center. Set on a wire rack to cool completely.

Whipped Chantilly Cream 
Pour half of the heavy cream into the bowl of a standing mixer with a whisk attachment (or use a hand-held mixer), and mix on high. When the cream becomes frothy, add in the confectioners' sugar and vanilla. Continue mixing. Slowly add in the remaining cream, and mix on high until soft peaks form. Serve immediately. (Recipe can be made up to a day in advance, but is best served fresh.)

Start by whisking together the lemon pudding mix and 2 cups of cold milk for 2 minutes. Let the mixture stand for 5 minutes and set it aside. Cut the Lemon Pound Cake into 1-inch cubes, and layer half of the cubes into the bottom of a glass trifle dish or glass bowl. Next, spread half of the pudding mixture in an even layer over the pound cake, making sure to spread all the way to the edges of the dish. Scoop half of the raspberry preserves onto the pudding layer in small amounts around the perimeter of the dish. Sprinkle on half of the blueberries and raspberries, and cover with half of the whipped Chantilly cream. Repeat steps 2 through 5 and garnish the top with more fresh berries. Refrigerate until ready to serve.


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