Lemonade Cake Trifle Food

EASY LEMON TRIFLE

Steps:

• Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
• In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
• Refrigerate the mixture for 1 hour or until syrupy.
• Once syrupy, mix in cream. Beat until cream slightly mounds.
• Mix in 8 ounces of Cool Whip and then stir in 1 tablespoon of lemon zest.
• Cut the cake in small cubes before assembling the trifle.
• Start with adding a layer of cake cubes at the bottom of serving glasses or trifle dish. Next add a layer of lemon cream. Continue layering cake and cream then top with with remaining Cool Whip.
• Top my lemon trifle with a twist of lemon peel.
• Refrigerate until ready to serve.

LEMON TRIFLE DESSERT

Steps:

• Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
• Prepare pudding according to package directions.
• Make this homemade lemon curd recipe, or buy a jar at the store.
• In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
• Repeat layers in the same order.
• Cover and refrigerate for a couple hours (or overnight.)
• Top with lemon zest and a couple mint leaves, if desired.
• Scoop and serve!

LEMON TRIFLE

Steps:

• In a bowl, combine the first four ingredients. Fold in whipped topping. place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint if desired.

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

LEMONADE CAKE TRIFLE

Steps:

• Combine fruits and reserve a small amount for garnish.
• Spread approximately 1/2 of cake into bottom of trifle dish.
• Then place a layer of 1/2 of combined fruits.
• Follow with a layer 1/2 of pudding.
• Repeat the cake layer, fruit layer and pudding layer Top with a layer of Cool Whip and garnish with reserved fruit. Lemonade Cake You will need: 1 - 3 oz pkg lemon Jello 3/4 cup hot tap water 1 lemon cake mix 4 eggs 3/4 cup oil 1 can frozen lemonade concentrate 1 cup sugar Preheat oven to 300.
• Grease and flour a Bundt pan.
• Dissolve Jello in hot water and set aside - DO NOT JELL.
• In a large bowl, mix next 3 ingredients.
• Add Jello and beat together 3 minutes.
• Turn into Bundt pan.
• Bake 1 hour or until inserted knife comes out clean.
• Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan.
• Pour lemonade mixture over cake allowing it to run down the sides.
• Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine.

STRAWBERRY LEMON TRIFLE

Steps:

• In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.

OLD FASHIONED TRIPLE LEMON CAKE

Steps:

• Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
• Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
• Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
• Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
• Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.