British Creamy Lemon Trifle
A classic British dessert with layers of creamy sponge cake, lemon syrup, and whipped cream, finished with a sprinkle of citrus zest.
Ingredients
- ●1 1/2 cups Sponge Cake
- ●1 cup Granulated Sugar
- ●2 tablespoons Lemon Juicefreshly squeezed
- ●1 cup Heavy Cream
- ●2 tablespoons Unsalted Butter
- ●2 large Eggsroom temperature
- ●1 tablespoon Lemon Zest
- ●1 teaspoon Vanilla Extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- 2
Sift flour, sugar, and baking powder into a medium bowl.
- 3
In a large bowl, whisk together eggs, butter, and vanilla extract until light and fluffy.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Pour the batter into the prepared pan and smooth the top.
- 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Remove from oven and let cool in the pan for 5 minutes.
- 8
Transfer to a wire rack to cool completely.
- 9
To make the lemon syrup, combine lemon juice and sugar in a small saucepan.
- 10
Heat over medium heat, stirring until the sugar dissolves.
- 11
Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- 12
To assemble the trifle, cut the cooled cake into 1-inch (2.5cm) cubes.
- 13
In a large bowl, whip the heavy cream until stiff peaks form.
- 14
Add the unsalted butter and whip until combined.
- 15
Fold in the lemon zest and vanilla extract.
- 16
Place a layer of cake cubes in the bottom of a large serving dish.
- 17
Pour half of the lemon syrup over the cake.
- 18
Top with half of the whipped cream mixture.
- 19
Repeat the layers, ending with a layer of whipped cream on top.
- 20
Chill in the refrigerator for at least 2 hours before serving.