- 1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 + 2 tablespoons water
10 tablespoons butter, melted
1 can sweetened condensed milk
3/4 cup frozen lemonade concentrate
3 cups whipped cream
Blueberries Raspberries Strawberries Mini trifle cups
For Meyer lemon pound cake: Preheat oven to 350°F. Lightly grease 9 x 9 x 2-inch pan. In a large bowl, stir together cake mix, 3/4 cups water and melted butter until well blended. Spoon batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.
In a small bowl combined lemon glaze mix (enclosed) and the remaining 2 tablespoons of water. Whisk together until glaze is desired consistency. Drizzle over cooled pound cake. For Lemon Cream topping: In a large bowl combined the sweetened condensed milk and the lemonade concentrate. Fold in whipped cream.
For Trifle: For individual trifles, cut pound cake in circles to match the size of the trifle cups. Cut each pound cake circle in half to make 2 thinner circles. Place one of the cake circles into the trifle cup. Spoon a heaping tablespoon of lemon cream mixture over cake. Top with berries. Repeat cake and topping layers ending with lemon cream mixture. Top with whipped cream and garnish with berries and lemon slices.
Prep Time: 15 min Total Time: 45 min Servings: 12