1
: Cut lemon poppy seed loaf into 1” (2.5 cm) cubes.
2
: Mix condensed milk and yogurt in a medium bowl. Add lemon juice, zest and vanilla. Whip until mixture thickens.
3
: Place 1/3 of cubed cake on bottom of a 12 cup (3 L) trifle bowl. Add 1/3 of sweetened condensed milk mixture over cake. Sprinkle with 2 cups (500 mL) of berries.
4
: Repeat with two additional layers. Chill at least 4 hours.