If you’re looking for a dessert that’s bright, refreshing, and downright irresistible, Lemon Lush Cake is about to become your new obsession. Each bite is a dreamy combination of buttery crust, smooth cream cheese, zesty lemon pudding, and a cloud of whipped topping—layered together for a showstopping treat that’s surprisingly easy to make. It’s the kind of recipe you’ll want to bring to every gathering, and trust me, there won’t be a crumb left!

Ingredients You’ll Need

The magic of Lemon Lush Cake lies in its simple, pantry-friendly lineup of ingredients. Each one plays a starring role, whether it’s building structure, adding tang, or lending that signature creamy finish. Here’s what you’ll need—and why you’ll love each part.

All-purpose flour: Forms the sturdy, tender base for your crust and sets the stage for all the creamy layers.
Unsalted butter, softened: Adds rich flavor and helps create a melt-in-your-mouth shortbread crust.
Powdered sugar: Sweetens both the crust and the cream cheese layer for a delicate, smooth sweetness.
Cream cheese, softened: Brings a tangy, luscious texture that balances the sweetness perfectly.
Whipped topping (like Cool Whip): Makes the middle and top layers extra light and fluffy, adding that signature “lush” feel.
Instant lemon pudding mix: Packs in an intense lemon flavor and creates a creamy, sunny filling in minutes.
Cold milk: Helps the pudding set up quickly and keeps everything wonderfully creamy.
Lemon zest (optional): Sprinkled on top, it gives a pop of color and an extra burst of citrus fragrance.

How to Make Lemon Lush Cake

Step 1: Make and Bake the Crust

Start by preheating your oven to 350°F. In a medium bowl, combine the all-purpose flour, softened butter, and powdered sugar. Use a fork or your fingertips to work everything together until you have a crumbly dough—don’t overmix! Press the mixture evenly into the bottom of a 9×13-inch baking dish. This will be your melt-in-your-mouth foundation. Bake for 15 to 18 minutes or until the edges are lightly golden, then let it cool completely before moving on.

Step 2: Whip Up the Cream Cheese Layer

Grab a clean bowl and beat together the softened cream cheese and powdered sugar until the mixture is smooth and fluffy. Fold in a cup of whipped topping—this lightens the texture and makes it easy to spread. Carefully smooth this layer over the cooled crust, making sure you reach all the corners. This rich, creamy layer adds the perfect tangy contrast to the sweet crust and lemony pudding.

Step 3: Prepare the Lemon Pudding Layer

In a separate bowl, whisk together the instant lemon pudding mix and cold milk. Stir vigorously for two to three minutes until the mixture thickens and is free of lumps. The lemon pudding brings that signature zesty flavor and vibrant yellow color. Once ready, gently spread the pudding over the cream cheese layer, being careful not to mix the layers together.

Step 4: Add the Final Whipped Topping

Finish off your Lemon Lush Cake by spreading the remaining whipped topping over the lemon layer. Take your time to make it smooth and beautiful—this is your crowning glory! If you want to get fancy, you can use an offset spatula or even pipe little rosettes around the edges.

Step 5: Chill and Garnish

Pop the whole dish in the refrigerator and let it chill for at least four hours (overnight is even better!). Chilling allows all the layers to set up perfectly, making slicing a breeze. Just before serving, sprinkle with fresh lemon zest for a burst of color and a hint of fragrant citrus.

How to Serve Lemon Lush Cake

Garnishes

A sprinkle of lemon zest is classic, but you can also top your Lemon Lush Cake with thin slices of lemon, a dusting of powdered sugar, or a few fresh berries for a little color and tartness. These simple touches take your dessert from delicious to downright stunning.

Side Dishes

Lemon Lush Cake shines on its own, but it pairs wonderfully with a hot cup of coffee, a scoop of vanilla ice cream, or a handful of fresh raspberries on the side. For a more indulgent spread, serve alongside other light, fruity desserts or a platter of crisp butter cookies.

Creative Ways to Present

For parties, try making individual Lemon Lush Cake parfaits in clear dessert cups—layered to show off all that beauty! You could also cut the cake into neat squares and arrange them on a platter, or even use a cookie cutter for fun shapes. Mini trifle bowls work great for single servings too.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Lemon Lush Cake left (it’s rare!), simply cover the dish tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh in the refrigerator for up to four days, making it perfect for prepping ahead or sneaking a sweet bite whenever you crave one.

Freezing

You can absolutely freeze Lemon Lush Cake for later enjoyment. For best results, freeze individual slices on a baking sheet until firm, then wrap them in plastic wrap and store in a zip-top bag. Thaw in the fridge overnight before serving. The texture stays surprisingly creamy and delicious!

Reheating

Lemon Lush Cake is meant to be enjoyed cold, so there’s no need to reheat. Just let it chill in the fridge until you’re ready to serve. If you’ve frozen it, allow it to thaw gently in the refrigerator for several hours or overnight to preserve all those lush layers.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Freshly whipped cream makes a delicious substitute for store-bought whipped topping. Just whip heavy cream with a little powdered sugar until stiff peaks form and use it in equal amounts.

What can I use instead of instant lemon pudding mix?

If you can’t find instant lemon pudding, try making your own lemon custard or curd and let it cool completely before layering. Just be aware this will add a little extra prep time, but the homemade touch is always welcome!

Is it possible to make Lemon Lush Cake gluten-free?

Yes! Simply swap in your favorite gluten-free flour blend for the all-purpose flour in the crust. Double check that your pudding mix and other ingredients are certified gluten-free, and you’re good to go.

How far in advance can I make Lemon Lush Cake?

This dessert is a fantastic make-ahead treat. You can assemble the whole cake up to 24 hours in advance and keep it chilled until you’re ready to serve. In fact, the flavors and textures get even better as it sits!

Can I add extra lemon flavor?

For an extra punch of lemon, try adding a tablespoon or two of fresh lemon juice to the pudding mixture, or fold some finely grated lemon zest into the cream cheese layer. You’ll get even more citrusy brightness in every bite.

Final Thoughts

If you’re craving something sweet, sunny, and sure to impress, give Lemon Lush Cake a try. It’s one of those desserts that brings a smile to everyone’s face and is always the first to disappear at gatherings. Gather your ingredients, layer up, and get ready to fall in love!

Lemon Lush Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: Emma
Total Time: 40 minutes (plus at least 4 hours chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Lemon Lush Cake is a delightful layered dessert featuring a buttery crust, a creamy sweetened cream cheese layer, a tangy lemon pudding topping, and a fluffy whipped topping. Perfect for summer gatherings or anytime you crave a refreshing citrus treat.

Ingredients

Scale

For the Crust

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar

For the Cream Cheese Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip)

For the Lemon Layer

2 (3.4 oz) packages instant lemon pudding mix
2 1/2 cups cold milk

For the Topping

1 1/2 cups whipped topping
1 tablespoon lemon zest (optional)

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Instructions

Prepare the Crust: Preheat your oven to 350°F. In a mixing bowl, combine the all-purpose flour, softened unsalted butter, and powdered sugar until a crumbly dough forms. Press this mixture evenly into the bottom of a 9×13-inch baking dish to form the crust. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from oven and let cool completely.
Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until well combined. Spread this mixture evenly over the cooled crust layer.
Prepare the Lemon Layer: In another bowl, whisk together the two packages of instant lemon pudding mix with 2 1/2 cups of cold milk. Stir for about 2 to 3 minutes until the pudding thickens. Spread this lemon pudding evenly over the cream cheese layer.
Add the Whipped Topping: Spread the remaining 1 1/2 cups of whipped topping evenly over the lemon layer. Use a spatula to smooth the surface.
Chill and Garnish: Refrigerate the assembled cake for at least 4 hours, or overnight for best results, allowing the layers to set and flavors to meld. Just before serving, garnish with lemon zest if desired.

Notes

For a slightly tangier flavor, substitute part of the milk in the pudding mix with fresh lemon juice.
The crust can be varied by using crushed shortbread cookies or graham crackers in place of the flour and butter mixture for a different texture and taste.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Bake (with baked crust)
Cuisine: American