Preheat your oven to 350°F and grease a 9x13 inch baking dish or similar size. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes—this aerates the batter and creates a tender crumb. Add the room-temperature eggs one at a time, beating well after each addition to fully incorporate. Stir in the yogurt, lemon juice, and vanilla essence until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Gently fold the dry mixture into the wet ingredients until just combined—don't overmix, as this keeps the cake tender. Pour the batter into your prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool completely at room temperature—this prevents the cake from crumbling when cubed and prevents the pudding from breaking when you layer it. Once cooled, cut the cake into bite-sized cubes. I find that using a serrated knife and wiping it between cuts prevents the cake from tearing and keeps your cubes uniform.

While the cake cools, prepare the vanilla pudding according to package directions using the 4 cups of milk. The pudding should be smooth and pourable—whisk it thoroughly to prevent lumps. Set aside at room temperature until you're ready to assemble the trifle.

In a chilled bowl, whip the cold cream with powdered sugar until stiff peaks form—the chilled cream whips faster and holds its shape better in the trifle. Gently rinse and pat dry the berries to remove excess moisture, which can make the trifle watery. If using larger berries like raspberries, you can leave them whole; quarter any very large pieces for even distribution throughout the layers.

In a large trifle dish or glass serving bowl, create layers starting with half of the cake cubes on the bottom—this creates an attractive striped effect when viewed from the side. Pour half of the prepared pudding over the cake layer, allowing it to seep into the crevices and soak the cake. Scatter half of the mixed berries over the pudding layer. Repeat with the remaining cake cubes, pudding, and berries. Top the final layer of berries with generous dollops of whipped cream, spreading it slightly to create visual appeal.

Cover the trifle and refrigerate for at least 1-2 hours before serving—this allows the flavors to meld, the cake to fully absorb the pudding, and the cream to set. Just before serving, you can garnish with additional whipped cream and a sprinkle of lemon zest for extra brightness and visual appeal.