Lemon Lush Cake (Printable)
Buttery crust meets tangy lemon cream and airy whipped topping in this refreshing no-bake layered treat.
# What You 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), thawed
→ Lemon Layer
07 - 2 packages (3.4 oz each) instant lemon pudding mix
08 - 2 1/2 cups cold milk
09 - 2 tsp grated lemon zest (optional, for extra flavor)
→ Topping
10 - 1 1/2 cups whipped topping, thawed
11 - 1 tbsp lemon zest, for garnish (optional)
# Steps:
01 - Preheat oven to 350°F.
02 - In a medium bowl, blend flour, softened butter, and powdered sugar until the mixture becomes crumbly. Press evenly into the bottom of a 9x13 inch baking dish.
03 - Bake for 18–20 minutes, or until lightly golden. Allow to cool completely before proceeding.
04 - Using an electric mixer, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread mixture evenly over the cooled crust.
05 - Whisk together lemon pudding mixes and cold milk (and lemon zest, if using) for 2 minutes until thickened. Let sit for 5 minutes to fully set, then spread evenly over the cream cheese layer.
06 - Spread remaining whipped topping evenly over the lemon layer.
07 - Sprinkle lemon zest over the top for garnish, if desired.
08 - Refrigerate for at least 2 hours, preferably 3 or more, before slicing and serving.
# Expert Advice:
01 -
- Four distinct layers mean every forkful hits different textures and temperatures, which makes people close their eyes when they eat it.
- The instant pudding does all the heavy lifting for the lemon flavor, so you get a dessert that tastes like it took far more effort than thirty minutes of actual work.
02 -
- If the cream cheese is even slightly cold, you will end up with tiny white flecks throughout the middle layer that no amount of extra beating can fix.
- The pudding sets quickly once mixed, so have your cream cheese layer already spread and ready before you start whisking the lemon mixture.
03 -
- Dust your fingers with a little flour before pressing the crust into the pan to keep the dough from sticking to your hands and pulling up patches.
- Let the finished cake sit at room temperature for ten minutes before slicing so the layers soften just enough to cut cleanly without cracking the top.