Recipe courtesy of Zac Young
4 hr 35 min
15 min
8 to 10 servings
4 hr 35 min
15 min
8 to 10 servings


  • Pink Lemonade Cake:
  • Nonstick cooking spray
  • 1/2 cup skim milk
  • 1/4 cup cranberry juice
  • Zest of 1 lemon plus 1/2 cup freshly squeezed juice
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 sticks (16 tablespoons) unsalted butter, cut into pieces, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • Red food coloring, optional
  • Yuzu Curd:
  • 6 large eggs plus two yolks
  • 1 cup granulated sugar
  • 1 1/4 cups unsweetened yuzu juice, or freshly squeezed lemon or lime juice
  • 1/2 teaspoon kosher salt
  • 4 sticks (1 pound) butter cut into pieces, at room temperature
  • Whipped Cream:
  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups raspberries, plus more for garnish
  • White chocolate shavings, for garnish


Special equipment: A 13-by-18 inch jelly roll pan; an 8-to-10-inch glass trifle or serving bowl

For the cake: Preheat the oven to 325 degrees F. Spray a 13-by-18 inch-jelly roll pan with nonstick cooking spray and line with parchment paper. Whisk together the milk, cranberry juice and lemon juice in a medium bowl-yes, it will curdle. Set aside. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. 

In a stand mixer fitted with the whisk attachment, whip the butter, granulated sugar and lemon zest on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, whipping until each egg is fully incorporated before adding the next one. Add the vanilla extract and whip for 5 minutes. 

Lower the mixer speed to low. Add half of the flour mixture and mix until just combined. Add half of the milk mixture and mix until just combined. Add the remaining flour mixture, and then the remaining, milk mixture, mixing after each addition until just combined. Mix a few drops of food coloring to make the batter pink, if desired. 

Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean, 12 to18 minutes. Cool on a wire rack. 

For the curd: Put the whole eggs and yolks, and the sugar in a large heatproof, nonreactive bowl set over, not in, a saucepan of simmering water. Whisk in the yuzu juice and salt. Whisk, slowly but constantly, until the mixture is thickened and registers 180 degrees F. on an instant-read thermometer. 

Remove the bowl from the heat and whisk in the butter a little at a time until fully incorporated. Transfer the mixture to a blender or use hand mixer and blend or beat until smooth. Transfer to a clean bowl, press plastic wrap directly on the surface of the curd to prevent a skin from forming, and refrigerate until firm, about 4 hours. 

For the whipped cream: Put the cream, confectioners' sugar and vanilla extract in a large bowl and whip to medium peaks. 

To assemble: Turn the cake out of the pan and remove the parchment. Break or cut the cake into 2-inch cubes. Line the bottom of a trifle dish or glass bowl with half the cake cubes. Spoon half of the yuzu curd on top. Scatter 1 cup of the raspberries over the curd, and then half the whipped cream. Repeat with the remaining cake, curd, 1 cup raspberries, and the whipped cream. Cover with plastic wrap and refrigerate for at least 1 hour and up to 2 days before serving. Just before serving, garnish the top with more raspberries and the white chocolate shavings.

Cook's Note

Yuzu juice can be found at most Asian markets. When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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