Lemon Lush Cake (Printable)
Layered lemon dessert with crisp cookie crust, creamy cream cheese layer, tangy lemon filling and fluffy whipped topping; chilled to set.
# What You’ll Need:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup powdered sugar
→ Cream Cheese Layer
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup whipped topping (such as Cool Whip)
→ Lemon Layer
07 - 1 package (3.4 oz) instant lemon pudding mix
08 - 2 cups cold milk
09 - 2 tablespoons fresh lemon juice
→ Topping
10 - 2 cups whipped topping
11 - Zest of 1 lemon (optional, for garnish)
# How To Make It:
01 - Preheat oven to 350°F.
02 - In a medium bowl, combine the flour, powdered sugar, and softened butter. Mix until the mixture becomes crumbly, then press it evenly into the bottom of a 9x13-inch baking dish.
03 - Bake the crust for 12 to 15 minutes, or until lightly golden. Remove from the oven and let it cool completely.
04 - In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing well, then gently fold in the whipped topping. Spread the mixture evenly over the cooled crust.
05 - In another bowl, whisk together the instant lemon pudding mix, cold milk, and fresh lemon juice for 2 to 3 minutes until thickened. Spread the pudding evenly over the cream cheese layer.
06 - Spread the remaining whipped topping in an even layer over the lemon pudding.
07 - Refrigerate for at least 2 hours, preferably overnight, to allow all layers to set properly.
08 - Garnish with fresh lemon zest before slicing and serving, if desired.
# Expert Advice:
01 -
- The three layers come together with almost no effort but look like you spent all day building something fancy.
- That lemon pudding middle is cool and bright on a hot afternoon, the kind of dessert that disappears at potlucks before anything else does.
02 -
- If the cream cheese is not fully at room temperature you will end up with tiny stubborn lumps that no amount of beating can fix.
- Letting the cake chill overnight rather than the minimum two hours makes the layers slice cleanly and the flavors taste more rounded.
03 -
- Line your baking dish with parchment paper leaving overhang on the sides so you can lift the whole dessert out and slice it neatly on a cutting board.
- Taste your lemon juice before adding it because some lemons are aggressively sour and others are almost floral, and that determines whether you want the full two tablespoons or a little less.