Description
A refreshing dessert that combines layers of creamy lemon filling, fresh blueberries, and light lemon cake, creating a colorful and delicious treat for any occasion.
Ingredients
Scale
- 16 oz cream cheese (softened at room temperature)
- 1 ½ tsp vanilla extract
- 1 tbsp limoncello
- Zest from 2 lemons
- ½ cup lemon curd (from Homemade Lemon Curd)
- 1 ½ cups confectioners’ sugar
- 2 cups heavy cream (well-chilled)
- 6 cups blueberries
- ½ cup blueberry preserves
- ⅓ cup limoncello (for soaking the cake)
- Mint leaves and sliced lemons (for garnish)
- 1 recipe Lemon Pound Cake (or store-bought cake/angel food cake)
- 1 recipe Homemade Lemon Curd (or store-bought lemon curd)
Instructions
- Preheat your oven according to the Lemon Pound Cake recipe instructions. Prepare the cake batter, baking until golden brown, and let it cool completely before slicing into layers.
- Whip the luscious lemon curd until smooth and set it aside.
- Beat the softened cream cheese with vanilla, limoncello, lemon zest, and confectioners’ sugar until smooth and perfectly blended.
- Whip the heavy cream in a separate chilled bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Slice the cooled lemon cake into layers. Start layering in your trifle dish with cake soaked in limoncello, followed by blueberry preserves and cream filling, repeating the layers.
- Finish with a dollop of whipped cream and a sprinkle of blueberries.
Notes
Chill your mixing bowl for whipping cream to ensure better results. Allow your cakes to cool completely before layering to avoid a soggy trifle.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg