Lemon Silk in a trifle bowl

Lemon Silk

This is a luscious, lemony trifle that can be made a day ahead. Everyone loves it!

Course Dessert
Cuisine American
Keyword make ahead dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 servings
Calories 227 kcal
Author Jane Windham


  • 1 pound cake already purchased or prepared
  • 8 egg yolks
  • 2 cans sweetened condensed milk
  • 1 1/2 cups lemon juice bottled
  • 1 16 ounce frozen whipped topping thawed
  • 1 lemon for garnish


  1. Beat egg yolks on medium speed until they turn a creamy, yellow color.

  2. With the mixer still running, slowly pour in the sweetened condensed milk.

  3. Add the lemon juice and beat until fully incorporated.

  4. By hand, gently fold in the whipped topping into the egg yolk mixture.

  5. Tear the pound cake into small pieces and layer in the bottom of a trifle bowl or serving dish.

  6. Put a layer of the Lemon Silk mixture on top of the cake layer.

  7. Continue to layer the cake and the Lemon Silk mixture until you run out of room.

  8. To garnish, zest the lemon and add the lemon zest on top along with a twisted lemon slice.

Recipe Notes

You can use a previously baked pound cake or a purchased one to make this recipe, and you will probably have some cake left over.
This recipe can be made a day ahead.
Leftovers keep very well in the refrigerator for several days.
You can halve the recipe and serve it in individual dessert dishes.

Nutrition Facts
Lemon Silk
Amount Per Serving (1 cup)
Calories 227 Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Saturated Fat 4g25%
Cholesterol 134mg45%
Sodium 113mg5%
Carbohydrates 32.4g11%
Fiber 0.2g1%
Sugar 23.2g26%
Protein 5.4g11%
* Percent Daily Values are based on a 2000 calorie diet.