Makes 4 mini trifles Prep time 10 minutes, total time 20 minutes Ingredients 8 Otis Spunkmeyer Iced Lemon Loaf Cakes 3 large egg yolks zest of 1/2 lemon 1/4 c. lemon juice 6 tbl. granulated sugar 4 tbl. unsalted butter cut into pieces 1 c. heavy cream 1 tsp. vanilla extract 1/8 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