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Lemon Lush Cake

A delightful dessert featuring creamy layers and tangy lemon zest, perfect for summer picnics and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box lemon cake mix plus ingredients according to package
For the Cream Layer
  • 1 cup cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping like Cool Whip
For the Pudding
  • 2 cups cold milk
  • 1 package instant lemon pudding mix
For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup butter melted
For Garnish
  • to taste Fresh lemon zest optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the lemon cake mix with the ingredients specified on the box. Pour the batter into a greased 9×13 inch baking dish and bake according to package instructions until golden and cooked through. Once baked, allow the cake to cool completely.
  3. In another bowl, beat together the softened cream cheese and powdered sugar until creamy. Then fold in the whipped topping until well combined.
  4. In a separate bowl, whisk together the cold milk and instant lemon pudding mix until thickened.
  5. Once the cake is cooled, spread the cream cheese mixture on top of the cake evenly. Follow this with the lemon pudding mixture.
  6. In a small bowl, combine the graham cracker crumbs with the melted butter. Sprinkle this crumb mixture over the top of the pudding layer.
  7. Refrigerate the cake for at least 4 hours (or overnight) before slicing. For an extra touch, add some fresh lemon zest on top.

Notes

To store leftovers, cover the cake with plastic wrap or foil and keep it in the refrigerator for 3-5 days. For freezing, wrap slices in plastic wrap and store in an airtight container for up to a month. Let slices thaw at room temperature before serving.