Lemon Trifles

• cake Lemon pound
• 2 1/2 cups flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 3/4 cup oil
• 2 teaspoons lemon juice or lemon extract
• 4 eggs
• lemon filling
• 1 can lemon pie filling
• whipped cream Lemon
• 16 ounces whip topping
• 4 tablespoons sugar
• 2 tablespoons lemon zest
• 4 teaspoons lemon juice

1. For the cake: Mix all ingredients for 3 minutes. Pour batter in a thin layer in 2 9x13 pans lined with parchment paper. Bake at 325 F for 40-50 minutes or until the cake is golden brown.
2. For the lemon whipped cream: Start whipping the cream, and when you reach soft peaks, slowly add all the other ingredients. Continue whipping until you reach stiff peaks. Do NOT overbeat.
3. To assemble: Cut the cooled cakes into circles that fit your trifle cups (or bake it in a round pan for a round trifle dish) Put the lemon whipped cream in a piping bag with a star tip ( I used Wilton tip #32) Pipe a small amount of cream on the bottom of the cups. Open the can of lemon pie filling and place that in a piping bag too. You can use a round tip if you'd like but I think that's unnecessary.
4. After all the cups have a short layer of whipped cream, pipe a circle of filling around the edge of the cups so you see it from the outside. No need to fill the middle.
5. Take a circle of cake and place it on top of the cream and filling. Repeat until you have 2 layers of cream plus a swirl on top, 2 cake circles, and 2 circles piped over cream of the lemon pie filling in each trifle cup. Enjoy!

cake lemon, flour, sugar, baking powder, salt, orange juice, oil, lemon juice, eggs, lemon filling, lemon pie filling, whipped cream, sugar, lemon zest, lemon juice

Taken from www.yummly.com/recipe/Lemon-Trifles--1682648 (may not work)