Makes 4 mini triflesPrep time 10 minutes, total time 20 minutes

Ingredients8 Otis Spunkmeyer Iced Lemon Loaf Cakes3 large egg yolks zest of 1/2 lemon

1/4 c. lemon juice6 tbl. granulated sugar4 tbl. unsalted butter cut into pieces1 c. heavy cream1 tsp. vanilla extract1/8 tsp. ground cardamom

Method~ 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.

Lemon Loaf Cake TriFLe