Lemon Pound Cake and Candied Pecan Trifle

INGREDIENTS:

1 ½ loaves of lemon pound cake. (I used two packages of White Lily brand and made according to directions, cooling completely before cutting.)

1 pint less ½ C of heavy whipping cream

2/3 C white sugar, divided

2 teaspoons vanilla, divided

20 ounces plain Greek yogurt

1/3 C lemon curd. I like the brand from Trader Joe’s

1 C chopped candied pecans. Can purchase or do yourself.

1 lemon, sliced thinly and cooking in simple syrup for about 5 minutes.

Zest of one lemon

10 cranberry butter cookies (also from Trader Joe’s)

METHOD:

• Mix and bake the lemon pound cake according to directions. Cool completely. Cover in parchment paper. Can be done the day before. When ready, slice and create ¾” cubes to have ready when it’s time to assemble.
• Mix the yogurt with 1/3 C white sugar, 1T good vanilla, and the lemon curd. Mix well. Keep refrigerated until ready to assemble.
• Pour the cold heavy cream into a bowl. Using a hand mixer whip until at soft peaks stage. Add the vanilla and lemon zest and 1/3 C white sugar. Whip again until stiff peaks. Keep refrigerated until ready to assemble.
• Chop the candied pecans and set aside in a bowl until ready to assemble.

To build dessert:

In a medium trifle bowl place two large blobs of whipped cream on the bottom and spread out. Add ¼ of the lemon pound cake cubes, arranging in an even layer across the bottom. Top with a good portion of the lemon yogurt custard. Nest the candied slices of lemon around the sides, propping them up so the slices are seen in the bowl. Top with another of layer of the cubes of cake, this time a little thicker. Top with a generous layer of whipped cream and a layer of chopped pecans around the perimeter so you can see them from the outside. Then another layer of the cake. A generous layer of the whipped cream, and then spread some of the lemon yogurt mix on that. Top with one more but smaller layer of cake, and top with a huge layer of whipped cream. Probably the rest of it. Eyeing amounts is key to this! Then plop a large mound of the lemon yogurt cream in the middle on top, sprinkle more pecans just around that mound. Then place the butter cookies around the perimeter of the bowl, with the top parts slightly above the rim. Top with the one remaining candied lemon slice and serve.