Description
A delightful lemon berry trifle with layers of pound cake, lemon curd, strawberries, and raspberries, finished with a toasted meringue topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups white granulated sugar
- 2 teaspoons vanilla extract or 1/2 teaspoon pure vanilla paste
- 3 large eggs
- 1/3 cup whole milk (at room temperature)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks (save the egg whites for the meringue topping, if using)
- 2 large eggs
- 1/4 teaspoon kosher salt
- 1/3 cup fresh lemon juice
- 1 cup heavy cream
- 6 ounces strawberries, trimmed and sliced
- 6 ounces raspberries
- 4 large egg whites (2 egg whites used from above)
- 1/2 cup white granulated sugar
Instructions
- Preheat oven to 300 degrees F. Grease an 8×4-inch loaf pan with cooking spray, and line the bottom with parchment paper.
- In a medium bowl, mix together the flour, salt, and baking powder.
- In a stand mixer with a paddle attachment, beat the softened butter, sugar, and vanilla extract for about 3 minutes until pale in color. Incorporate eggs one at a time.
- Mix on high for 1 minute until light and fluffy. Fold in the flour mixture, alternating with the milk, beginning and ending with the flour.
- Pour batter into the prepared pan and bake for 45-50 minutes until a skewer comes out clean. Allow to cool for 5 minutes before inverting onto a rack.
- For the lemon curd, in a stainless steel bowl, beat softened butter, sugar, and vanilla until fluffy, about 2 minutes. Add egg yolks, then whole eggs, stirring in salt followed by lemon juice, in batches.
- Set up a double boiler with simmering water and place the curd bowl on top. Stir constantly for about 10 minutes until thickened to coat a spoon and reaches 166 F.
- Run curd through a sieve into a chilled bowl and refrigerate in an airtight container for up to a week.
- Whisk heavy cream until medium peaks form, then fold into lemon curd.
- For optional meringue, in a stand mixer bowl, beat egg whites on high until foamy. Gradually add sugar and beat until stiff peaks form.
- Cube pound cake into 2×2-inch pieces. Layer cake cubes with strawberries, raspberries, and lemon curd in a baking dish.
- Smooth meringue on top and toast until golden. Serve cold.
Notes
- Consider adding other berries based on availability.
- The meringue topping is optional, but highly recommended for a contrast in texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg