lemon lush layered cake (Printable)

Buttery crust layered with tangy lemon cream and fluffy topping—a refreshing citrus dessert perfect for any gathering.

# 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), 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 Steps:

01 - Preheat oven to 350°F.
02 - In a medium bowl, blend flour, softened butter, and powdered sugar until the mixture resembles coarse crumbs. Press evenly into the bottom of an ungreased 9x13 inch baking dish.
03 - Bake for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and allow the crust to cool completely before adding layers.
04 - Using an electric mixer, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread the mixture evenly over the cooled crust.
05 - In a bowl, whisk together both packages of instant lemon pudding mix and cold milk for 2 minutes until thickened. If using, stir in the lemon zest. Let the pudding sit for 5 minutes to fully set, then spread evenly over the cream cheese layer.
06 - Spread the remaining whipped topping evenly over the lemon pudding layer, creating a smooth surface.
07 - Sprinkle lemon zest over the top for garnish, if desired.
08 - Cover and refrigerate for at least 2 hours, preferably 3 or more, until fully chilled and set. Slice into squares and serve.

# Expert Advice:

01 -
  • The contrast between that buttery crust and the silky lemon pudding is the kind of texture combination that makes people close their eyes when they take a bite.
  • Everything assembles without any fancy technique, so even if you are a nervous baker, this one will make you look like a genius.
  • It feeds a crowd and tastes even better on day two, which means you can absolutely make it ahead and stop stressing before a gathering.
02 -
  • If you try to spread the cream cheese layer on a crust that is even slightly warm, it will slide around and mix with the crust crumbs, ruining those clean distinct layers.
  • The pudding sets quickly once mixed, so have your pan ready and the cream cheese layer already smoothed out before you start whisking.
03 -
  • The most common mistake is undermixing the cream cheese, so beat it until it is completely silky before adding the powdered sugar.
  • A microplane grater makes the finest zest, and you should zest only the yellow part of the peel because the white pith underneath will make everything bitter.

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