Lemony Limoncello Trifle 🍋

This lemon trifle is perfect for summer backyard get-togethers. This lemon cake is light and fluffy, so you'll have room for seconds! With tangy lemon cake, and generous creamy vanilla pudding and mascarpone layers, this cake is a sure hit at your next summer party. 

Ingredients

1 box of lemon cake

3 eggs

1 cup of oil

1 cup of water

1 box of dry lemon pudding mix (for cake)

1 box of dry vanilla pudding mix (for filling)

2 cups of cold milk

1 small carton of whipping cream

2, 8oz. containers of mascarpone cheese (allow to soften)

Powdered sugar

Vanilla extract 

Limoncello (or Lemon juice for non-alcoholic version)

Simple syrup 

Juice of 1 lemon

Zest of 1 lemon 

Mint leaves for garnish

Weapons of Choice

2, 9" cake pans (greased)

Electric mixer

Large mixing bowl

Rubber spatula

Lemon zester (or cheese grater)

Lemon juicer

1 fork

Preheat oven to 350°. 

Cake: Prepare your box cake mix as per instructions: eggs, oil, and water. The box will call for 3/4 cup of oil, but we add a little more oil (a full cup) to keep the cake moist. Add lemon pudding mix and 1 tbsp. vanilla extract, and beat on medium high for a full 2 minutes. Pour batter evenly into both pans. Bake at 350 degrees for 25 minutes. Set cakes aside, and allow to completely cool. 

Filling: To large bowl, add 2 cups of cold milk, vanilla pudding mix, and 1 tsp. of vanilla extract. Beat on medium for a few minutes, and place in refrigerator. Allow at least 5 minutes for pudding to set in refrigerator. After pudding is firm, add 2 cartons of mascarpone cheese, and mix well. Add simple syrup until mix reaches desired sweetness. 

Building your trifle:

Take your trifle dish and flip upside down over one layer of cake (still in the pan). Use the rim of the trifle to press into, and "cut out" the center of your cake. Remove the cut edges of the cake, and you'll be left with your first layer for your trifle dish. Repeat cuttings your other cake layer. Clean the crumbs from the edge of your trifle. Use a large spatula and carefully lift one cake from its pan, and press into the bottom of your trifle dish. This layer may be slightly too big, but that's OK! Just press lightly until layer is mostly even. With your fork, poke holes in the cake, and drizzle limoncello over the layer, being careful not to saturate the cake. If you don't wish to use limoncello, squeeze one half of a lemon over the layer instead. Add half of your pudding mascarpone mixture to the cake layer, and spread evenly. Next add your other cake layer. Repeat steps above with poking holes into this layer; drizzle limoncello (or lemon juice), and add the other half of your pudding mascarpone mixture. Add cake to refrigerator to set. We let ours set uncovered, overnight, to let the flavors have a chance to marry. 

Whipped cream: 

Before serving, prepare your whipped cream top layer. Add one carton of whipping cream to your large mixing bowl. Beat cream on medium until your cream starts to thicken. Switch off beater and add 4 tablespoons of powdered sugar, 1 tablespoon of lemon, and 1 teaspoon of vanilla. Mix on medium for a few seconds, and sample the whipped cream mixture. Add additional sugar, lemon, and vanilla to desired taste and sweetness. Mix for another minute or so until whipped cream stiffens. Spread whipped cream evenly over the top of your pudding layer. 

Zest the skin of one lemon over your whipped cream. 

Add a few mint cuttings for garnish. If you're feeling extra fancy, sliced lemon or spiraled lemon with your mint would add a pretty touch! 

Cake can be returned to the refrigerator for an hour or so before serving.

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