1. Make the Lemon Cake:

Butter a 9-inch cake pan.

Preheat the oven to 300°F (150°C).

In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and granulated cane sugar until light and fluffy.

Add the egg and beat well.

Beat in the vanilla extract and lemon extract.

Add half of the dry ingredients to the wet ingredients and mix until just combined.

Add the buttermilk and beat until combined.

Add the remaining dry ingredients and mix just until combined. Be careful not to overmix.

Pour the batter into the prepared cake pan. Smooth it out into an even layer.

Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.

Cool the cake completely before assembling the trifles.

2. Make the Sweetened Whipped Cream: In a medium bowl, whip the heavy whipping cream, vanilla bean paste (or vanilla extract), and maple syrup (or sugar) until medium-stiff peaks form.

3. Assemble the Trifles:

Slice half of the cooled lemon cake into small cubes.

Place a few of the cake cubes in the bottom of each half-pint (8-ounce) jam jar (or other individual serving glasses or bowls).

Add a dollop or two of the sweetened whipped cream on top of the cake cubes.

Drop in a layer of fresh blueberries.

Spread a spoonful of lemon curd on top of the blueberries.

Repeat the layers once more: cake cubes, whipped cream, blueberries, and lemon curd.

4. Serve or Chill: Serve the trifles immediately, or store them, covered, in the refrigerator for a few hours to allow the flavors to meld. Enjoy!