Preheat the oven to 350°F and prepare a 9x13 inch baking dish by greasing it. In a large mixing bowl, beat the softened butter and sugar together for 2-3 minutes until the mixture becomes light and fluffy. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Mix in the yogurt, lemon juice, and vanilla essence until the batter is smooth.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and lemon zest using a whisk. Add the dry ingredients to the wet mixture and fold gently until just combined, being careful not to overmix. Transfer the batter to your prepared baking dish and bake for 20-30 minutes, checking for doneness with a toothpick inserted into the center.

Take the cake out of the oven and allow it to cool to room temperature completely. Once fully cooled, use a serrated knife to cut the cake into bite-sized cubes, cleaning the blade between cuts to maintain uniform pieces and prevent tearing.

As the cake cools, prepare the vanilla pudding by following the package instructions, using all 4 cups of milk. Whisk the mixture well to avoid any lumps, then leave it at room temperature until you're ready to layer the trifle.

Using a chilled bowl, whip the cold heavy cream together with the powdered sugar until you achieve stiff peaks. Rinse the berries gently and pat them completely dry with paper towels to remove any excess water. Keep raspberries whole and cut any particularly large berries into quarters for better distribution.

Begin assembling in a large trifle dish or clear glass serving bowl by placing half of the cake cubes on the bottom. Pour half of the pudding over the cake layer, letting it settle into the gaps between the cubes. Distribute half of the berries evenly over the pudding. Repeat this layering process with the remaining cake, pudding, and berries. Finish by topping the trifle with dollops of whipped cream, spreading it gently to create an appealing presentation.

Cover the assembled trifle and place it in the refrigerator for a minimum of 1-2 hours to allow the flavors to meld and the cake to absorb the pudding. Before serving, consider garnishing with extra whipped cream and a sprinkle of fresh lemon zest for added visual appeal and brightness.