For this recipe, you can make this into a triple layer cake or a trifle to cut down on time. I made mine into a trifle because I didn’t have time to let the cake cool and we had company showing up for dinner!
Ingredients (Cake)
2 cups sugar
1/2 cup vegetable oil
3 large eggs
2 lemons zested and juiced
1 teaspoon vanilla extract
1/2 cup sour cream
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
Small package of fresh blueberries and some fresh chopped strawberries - washed and toss in a couple tablespoons of flour. (Use most of the fruit in your batter. Save some fruit to put on the tops of the cakes before cooking).
Ingredients (Whipped Topping)
2 1/2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
16 oz. cold mascarpone cheese
Ingredients (Lemon Curd)
3 eggs
3 egg yolks
1 and 1/2 cups sugar
1 and 1/4 sticks butter
Zest of 6 lemons
1 cup lemon juice (Use 1/2 cup real lemon juice and 1/2 lemon juice from a bottle)
Tip: Make this the day before so it’s easier to put the cake together the next day.
Instructions
For the lemon curd, mix all ingredients and heat on the stove top while stirring constantly for 8 minutes or until the temperature reaches 170 degrees. Strain with a mesh strainer if needed and store in the refrigerator until ready to use.
For the cake, preheat the oven to 350 degrees and prepare three 8-inch round pans and spray with cooking spray. If you are making a trifle instead of the triple layer cake, you can use a regular cake pan. Mix all ingredients with a handheld mixer until completely mixed then pour the batter evenly into the three pans or pan. Place the remaining fruit on top of the cakes/cake. Pop in the oven and cook for around 30 minutes or 45 minutes for the larger cake or until a toothpick comes clean. When done, let cool.
For the whipped topping, mix all ingredients and whip on medium to high speed until completely mixed and stiff peaks form.
Putting it together: For the trifle, cut the cake in smaller squares. Start with a layer of cake, add a layer of whipped topping then a layer of lemon curd. Repeat until all ingreidents are gone. End with a final layer of lemon curd on top and add extra blueberries and strawberries on top for decoration. Keep in the refrigerator until ready to serve.
Putting it together: For the triple layer cake, you have to make sure the cakes are completely cool or it will fall. You also need to place your whipped topping in a piping bag or ziploc bag. Start with one cake, then add a thick whipped topping layer around the edges then add lemon curd in the middle and spread. Then, add the next layer and repeat - don’t place anything on the top layer yet. Push down on the cakes in between layers to make sure they are stable. Then, take an icing smoother around the edges to spread. You can even add more whipping topping on the sides to make it look even or leave it as is for a rustic look. For the top, add whipped topping and spread. Use remaining whipped topping to make florets or decorate the cake on top or leave it plain. Add some fresh berries on the top of the cake and around your plate. Keep in the refrigerator until ready to serve.
Top/side/view of the trifle.
Side view of the trifle.
If you are making the triple layer cake - here is a view of the three pans with the berries placed on the top before baking.
Baked cakes.
If you are making the triple layer cake, this is what your fillings should look like.
Final trifle!
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