Lemon Lush Layered Cake (Print)
Crisp cookie crust, creamy lemon layer and airy whipped topping combine in a chilled, bright layered cake.
# 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)
→ Lemon Layer
07 - 1 package (3.4 oz) instant lemon pudding mix
08 - 2 cups cold milk
09 - 2 tbsp 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 flour, powdered sugar, and softened butter. Mix until crumbly. Press evenly into the bottom of a 9x13-inch baking dish.
03 - Bake crust for 12-15 minutes, or until lightly golden. Cool completely.
04 - In another bowl, beat cream cheese until smooth. Gradually add powdered sugar, then fold in whipped topping. Spread mixture evenly over the cooled crust.
05 - In a separate bowl, whisk together lemon pudding mix, milk, and lemon juice for 2-3 minutes until thickened. Spread over the cream cheese layer.
06 - Spread remaining whipped topping over the lemon layer.
07 - Refrigerate at least 2 hours, preferably overnight, to allow layers to set.
08 - Garnish with lemon zest before serving, if desired.
# Expert Advice:
01 -
- It looks like you spent all day on it but the actual hands on work is under thirty minutes.
- The contrast between the buttery crust and the tangy lemon pudding layer is the kind of thing 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 the whole thing will weep and slide apart later.
- The pudding sets fast once the liquid hits it so have your cream cheese layer completely ready before you open that pudding package.
03 -
- Run your spatula under hot water and dry it between spreading each layer for perfectly clean edges that look like they came from a bakery.
- Dampen your fingers slightly when pressing the crust into the pan and it will hold together without cracking.