Lemon Lush Cake (Printer-friendly)

A refreshing layered dessert with buttery crust, creamy lemon filling, and fluffy whipped topping

# 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)

→ Topping

10 - 1 1/2 cups whipped topping, thawed
11 - 1 tbsp lemon zest, for garnish (optional)

# How to Make It:

01 - Preheat oven to 350°F.
02 - In a medium bowl, blend flour, softened butter, and powdered sugar until crumbly. Press evenly into the bottom of a 9x13 inch baking dish.
03 - Bake crust for 18 to 20 minutes, or until lightly golden. Allow to cool completely before proceeding.
04 - With 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 - Garnish with lemon zest if desired.
08 - Chill at least 2 hours, preferably 3 or more, before slicing and serving.

# Expert Tips:

01 -
  • The layers look fancy but the whole thing comes together with zero baking skill required.
  • That contrast between buttery crust and cool lemon filling is downright addictive.
  • You can make it a day ahead, which means zero stress when guests arrive.
02 -
  • The crust must be completely cool before you spread the cream cheese layer or it will melt into a soupy disaster.
  • Letting the pudding sit those extra five minutes before spreading prevents it from oozing into the cream cheese layer.
03 -
  • Dip your knife in hot water and wipe it dry between each slice for those gorgeous, bakery clean layers.
  • If your cream cheese has even a small cold spot, press it through a mesh strainer before mixing and you will never see a lump again.

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