KNOXVILLE, Tenn. — Lemon Trifle

1 (15.25 ounce) lemon cake mix

1 (3.4 ounce) box Jello lemon instant pudding mix

4 eggs

3/4 cup water

3/4 cup oil

Preheat oven to 350 degrees.  Spray a 9x13 baking pan with Bakers Joy.  Line with parchment and spray parchment.  

Beat cake ingredients two minutes.  Spread evenly in the prepared pan.  Bake cake 35-40 minutes or until a cake tester inserted into the center comes out clean. Cool completely on a wire rack.  


1 cup sugar

2 tablespoons cornstarch

3 egg yolks

1 tablespoon lemon zest

1/4 cup butter

1/4 cup freshly squeezed lemon juice

1 cup half and half

1 cup dairy sour cream

In a medium-sized heavy saucepan, cook all ingredients, except sour cream, stirring constantly, until bubbly and smooth.  Cool completely.  Add a cup of sour cream.  Whisk until smooth.  Cover and refrigerate.


1 cup sour cream

2 teaspoons freshly squeezed lemon juice

1 teaspoon lemon zest

1/2 cup powdered sugar

In a medium-sized bowl, whisk all together until smooth.  Cover and refrigerate.

To serve: Using individual dessert dishes, put one large scoop of custard in the bottom of each dish.  Follow with a square of cake about a three-fourths inch thick.  Top cake with another scoop of custard and another square of cake atop the custard.  Spoon sauce over the top and add a dollop of whipped cream if desired. 

Presented by Olivia Sipe, Miss Olivia's Table