Lemon Lush Cake (Print Version)
A refreshing layered citrus dessert with creamy lemon filling over a buttery crust, topped with light whipped cream.
# What You Need:
→ Buttery Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup powdered sugar
→ Cream Cheese Filling
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup whipped topping (such as Cool Whip), thawed
→ Lemon Pudding 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)
→ Whipped Topping & Garnish
10 - 1 1/2 cups whipped topping, thawed
11 - 1 tbsp lemon zest, for garnish (optional)
# How-To:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish or line with parchment paper.
02 - In a medium mixing bowl, combine the all-purpose flour, softened butter, and powdered sugar. Blend with a fork or pastry cutter until the mixture resembles coarse crumbs. Press the dough firmly and evenly into the bottom of the prepared baking dish.
03 - Bake for 18 to 20 minutes, or until the crust is lightly golden around the edges. Remove from the oven and allow to cool completely on a wire rack.
04 - Using an electric mixer, beat the softened cream cheese and powdered sugar on medium speed until completely smooth and creamy. Gently fold in 1 cup of thawed whipped topping until evenly combined. Spread the mixture in a smooth, even layer over the fully cooled crust.
05 - In a separate bowl, whisk together both packages of instant lemon pudding mix, cold milk, and lemon zest if using. Whisk vigorously for about 2 minutes until the pudding thickens. Let it rest for 5 minutes to fully set, then spread evenly over the cream cheese layer.
06 - Spread the remaining 1 1/2 cups of whipped topping evenly over the lemon pudding layer, smoothing the surface with a spatula.
07 - Sprinkle lemon zest over the top for garnish if desired. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 3 or more, until fully chilled and set. Slice into squares and serve cold.
# Expert Advice:
01 -
- It pulls together with pantry staples and zero fancy technique, which means you can make it on a Tuesday without thinking twice.
- The layers look like you spent all day, but the oven only runs for twenty minutes and the rest is just spreading and waiting.
- That lemon pudding layer is the kind of tangy, cool relief that makes people close their eyes when they take a bite.
02 -
- If the crust is even slightly warm when you spread the cream cheese layer, it will melt into a messy swirl that ruins those clean, beautiful layers you are after.
- The pudding sets quickly once mixed, so have your cream cheese layer already spread and ready before you start whisking the lemon filling.
03 -
- Soften the cream cheese by leaving it out for at least an hour because cold cream cheese will leave you with tiny stubborn lumps no amount of beating can fix.
- Spread each layer all the way to the edges of the pan so every single slice gets the full four-layer experience.