Hands-on Time
25 Mins
Total Time
3 Hours
Yield
Makes 10 servings

How to Make It

Step 1

Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.

Step 2

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.

Step 3

Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.

Step 4

Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Step 5

Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.

Step 6

Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with raspberries. Cover and chill 1 hour before serving. Garnish, if desired.

You May Like

Ratings & Reviews