Lemon cake mix
2 boxes instant lemon pudding
1/2 cup granulated sugar
1/2 cup fresh lemon juice
2 cups heavy cream
2 Tbs. powdered sugar
1 tsp. vanilla extract
1-2 lemons, sliced for garnish
Blueberries, for garnish
Bake cake according to directions on the box and let cool. Make lemon pudding according to directions on the box (be sure to use cold, whole milk), cover, and place in refrigerator.
Put the granulated sugar and lemon juice in a sauce pan over medium heat and stir until sugar dissolves, approximately 8 to 10 minutes. Remove from heat and set aside.
In a mixing bowl, whip heavy cream into peaks and whip in the powdered sugar and vanilla. Set aside.
To assemble the trifle, break apart the cake and place a layer in the bottom of a trifle bowl. Spoon lemon glaze over the cake layer. Top with a layer of lemon pudding followed by a layer of whipped cream. Repeat layers to fill bowl.
Garnish with sliced lemons and blueberries and chill before serving.
The Charleston native pulls out all the stops for business events as well as when entertaining at home
