Lemon Trifles

Name: Lemon Trifles
Ingredients: cake Lemon pound; 2 1/2 cups flour; 1 1/2 cups sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup orange juice; 3/4 cup oil; 2 teaspoons lemon juice or lemon extract; 4 eggs; lemon filling; 1 can lemon pie filling; whipped cream Lemon; 16 ounces whip topping; 4 tablespoons sugar; 2 tablespoons lemon zest; 4 teaspoons lemon juice

16 ingredients

5 steps

Ingredients

cake Lemon pound
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup oil
2 teaspoons lemon juice or lemon extract
4 eggs
lemon filling
1 can lemon pie filling
whipped cream Lemon
16 ounces whip topping
4 tablespoons sugar
2 tablespoons lemon zest
4 teaspoons lemon juice

Directions

1

For the cake: Mix all ingredients for 3 minutes. Pour batter in a thin layer in 2 9x13 pans lined with parchment paper. Bake at 325 F for 40-50 minutes or until the cake is golden brown.
2

For the lemon whipped cream: Start whipping the cream, and when you reach soft peaks, slowly add all the other ingredients. Continue whipping until you reach stiff peaks. Do NOT overbeat.
3

To assemble: Cut the cooled cakes into circles that fit your trifle cups (or bake it in a round pan for a round trifle dish) Put the lemon whipped cream in a piping bag with a star tip ( I used Wilton tip #32) Pipe a small amount of cream on the bottom of the cups. Open the can of lemon pie filling and place that in a piping bag too. You can use a round tip if you'd like but I think that's unnecessary.
4

After all the cups have a short layer of whipped cream, pipe a circle of filling around the edge of the cups so you see it from the outside. No need to fill the middle.
5

Take a circle of cake and place it on top of the cream and filling. Repeat until you have 2 layers of cream plus a swirl on top, 2 cake circles, and 2 circles piped over cream of the lemon pie filling in each trifle cup. Enjoy!