Lemon Loaf Cake Trifle
Prepare lemon curd in a medium saucepan over medium heat. Combine yolks, lemon zest, lemon juice and sugar. Whisk to combine.
Cook, stirring constantly, until mixture is thick and coats the back of a spoon. About 5-7 minutes. Allow to cool before using.
Prepare whipped cream: beat heavy cream and vanilla extract until stiff peaks form.
Cut lemon loaf cakes into fours.
Layer bottom of small trifle cup with four pieces of loaf cake. Top with lemon curd. Next add a layer of whipped cream. Repeat with loaf cake, lemon curd and final layer of whipped cream. Reserve a piece of loaf cake at the end to crumble over top. Sprinkle a final touch of ground cardamom over crumbles.
- 8 Otis Spunkmeyer Iced Lemon Loaf Cakes
- 3 large egg yolks
- 1 zest of 1/2 lemon
- 1 cup lemon juice
- 6 tablespoons granulated sugar
- 4 tablespoons unsalted butter cut into pieces
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom