Ingredients: 1 Lemon Pound Cake, cut into 1-inch cubes ½ cup granulated sugar ½ cup fresh lemon juice 1 cup cold whole milk, divided 2 (3.4 oz.) boxes instant lemon pudding mix 2 pints fresh whipping cream, reserved
1 tsp vanilla
1 T sugar Lemon slices (if desired)
Directions:
In a small saucepan over medium-high, heat the granulated sugar and lemon juice t together. Stir until the sugar is completely dissolved then set aside to cool.
In a mixer whip the whipping cream, 1 tsp vanilla and 1 T sugar until a stiff peak forms. Set aside.
Add both packages of lemon pudding and 1 cup of whole milk. Whip for 2-3 minutes until thickened. Set aside.
To assemble, Divide the cubed cake in half. Begin with a layer of cubed cake on the bottom of the trifle bowl. Brush with ½ of the lemon syrup. Add a layer of the lemon pudding and ½ of the whipped cream. Repeat with cake, brush with lemon syrup, lemon pudding ending with whipped cream.
Garnish with lemon slices if desired.
Chill thoroughly for at least 4 hours prior to serving.