Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan generously with melted shortening or nonstick spray (the kind with flour).
- Using a handheld or stand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Scrape down sides and bottom of bowl as necessary. Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Add half to butter mixture, beating gently on low until just incorporated. Then, add sour cream, vanilla, and the remaining half of flour mixture. Mix just until combined. Take care to not over-mix. Batter will be thick.
- BAKE: Pour batter into prepared Bundt pan and bake for 60-75 minutes or until wooden skewer inserted in center comes out clean. Remove from oven and let cool in the pan for 15-20 minutes before inverting onto wire rack. Cool completely before assembling trifle.
WHIPPED CREAM
- In a large mixing bowl, beat cream cheese until smooth (about 1 minute). Add confectioners’ sugar and beat slowly until incorporated. Then, add vanilla and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly.
- With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form.
LEMON CURD CHEESECAKE
- Using a handheld or stand mixer, beat cream cheese and sugar together until smooth. Add lemon curd and vanilla and mix until incorporated.
- Fold in two-thirds of the whipped cream prepared in the step above and mix until well combined.
ASSEMBLY
- Begin cutting slices of pound cake into 1 inch cubes. (I typically use ¾ of the pound cake. Whatever part you do not use, save for snacking!)
- Place a layer of cake cubes in the bottom of the trifle dish. Cover with a layer of berries (sliced strawberries, blueberries, etc) and then half of the lemon cheesecake mixture. Repeat with another layer of cake cubes, berries, and lemon cheesecake. Add a final layer of cake cubes and berries if they can fit in your dish and then top with last third of whipped cream. Decorate the top with additional berries if desired.
- Chill in the refrigerator for at least 2 hours prior to serving.
STORAGE & MAKE AHEAD
- STORAGE: Store covered trifle in the refrigerator for up to 3 days.*
- MAKE AHEAD: This trifle can be made one day in advance. Store covered in the refrigerator.
Notes
TOTAL TIME: Total time includes assembly and decorating.
TIME SAVER: To save time, you can use a store bought pound cake.
* A Quick Note on Storing and Serving: Due to the cheesecake and whipped cream, this trifle must be stored in the refrigerator. Please note that the cold temperature will cause the butter in the cake to firm up, making the crumb feel hard. This is completely normal and does not mean the cake is stale!
To restore its original soft, tender texture, simply let the trifle (or each serving) rest at room temperature for 20-30 minutes before serving. This allows the butter to soften, bringing the cake back to its delicious, moist state.
