Lemon Lush Cake
Kick back and enjoy a refreshing citrus dessert by trying this Lemon Lush Cake.
Apart from baking the crust for this dessert, it’s essentially a no-bake treat that can be whipped up in just 30 minutes. The rest of the time chilling in the refrigerator – making it a super convenient make-ahead dessert option for lazy weekends, backyard BBQs or midweek sweet treats.
If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution, without compromising on any of that zesty lemon flavor you’ve been craving!
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While simple enough, it sure does look stunning – boasting creamy layers that sandwich a bright lemon instant pudding mix, inviting you to try it today!
RECIPE TIPS
- Since this lush cake consists of various cream-based layers it’s not suitable to be left at room temperature for any extended amount of time. If you are done serving your lush cake with leftovers remaining, make sure to store it in the refrigerator so that it doesn’t spoil.
- A lush cake is similar to a dump cake in that they both consist of various dessert layers although a dump cake usually consists of a cake mix topping that is then baked with thin slices of butter for a crispy top layer and can also often be stored at room temperature for a few days. A lush cake consists of more cream-based layers and the only baking time for this cake is for the crust – it’s certainly not suitable for storage at room temperature!
- This Lemon Lush Cake can easily be adapted using different fruity pudding mixes, and sliced fruit garnish. You can, for example, use this Lemon Lush Cake recipe as a base for making a blueberry lush cake since the lemon juice and zest will pair beautifully with blueberry instant pudding mix.
Lemon Lush Cake
Crust
- Preheat oven to 350 degrees F. Spray 13×9 baking dish with cooking spray.
- Add crust ingredients to large bowl and combine well.
- Press into 13×9 baking dish.
- Bake for 15-18 minutes or until golden brown. Cool completely.
First Layer
- Cream together softened cream cheese and sugar until smooth.
- Stir in zest, juice and whipped topping until smooth.
- Spread over crust. Place in refrigerator to chill at least 30 minutes.
Second Layer
- In a large bowl, combine pudding mix and milk until smooth and creamy.
- Spread over cream cheese layer. Place in refrigerator to chill at least 15 minutes or until pudding is set.
Third Layer
- Spread remaining whipped topping over pudding layer.
- Optional – add chopped nuts, lemon zest or slices
- Place in refrigerator until ready to serve at least 1 hour.
- Store leftovers in refrigerator.
HOW TO STORE LEMON LUSH CAKE?
- Store your Lemon Lush Cake in the refrigerator with a tight plastic covering or lid for up to 3 days.
- You can also extend the storage life of your Lemon Lush Cake by freezing it for up to 3 months, which means that it’s a great make ahead dessert! When ready to serve, thaw it overnight in the refrigerator and serve it chilled. Whenever freezing this lush cake, make sure that you leave off any garnish and add fresh garnish when you intend serving it.
WHAT TO SERVE WITH LUSH CAKE?
- This lush cake is so super delicious as it is but you can also consider serving it with some whipped cream or vanilla ice cream.
More Cake Options I Know You’ll Love
Lemon Lush Cake
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Ingredients
Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ cup nuts pecans or walnuts, chopped finely
- ½ cup 1 stick unsalted butter, softened
Cream Cheese Layer
- 8 oz package cream cheese, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 8 oz container whipped topping, thawed
Pudding Layer
- 2 3.4oz instant lemon pudding boxes
- 3 cups cold milk
Top Layer
- 8 oz container whipped topping, thawed
Garnish options
- Zest of lemon
- Lemon slices
Instructions
Crust
- Preheat oven to 350 degrees F. Spray 13×9 baking dish with cooking spray
- Add crust ingredients to large bowl and combine well.
- Press into 13×9 baking dish.
- Bake for 15-18 minutes or until golden brown
- Cool completely
First Layer
- Cream together softened cream cheese and sugar until smooth. Stir in zest, juice and whipped topping until smooth.
- Spread over crust. Place in refrigerator to chill at least 30 minutes
Second Layer
- In a large bowl, combine pudding mix and milk until smooth and creamy
- Spread over cream cheese layer
- Place in refrigerator to chill at least 15 minutes or until pudding is set
Third Layer
- Spread remaining whipped topping over pudding layer
- Optional – add chopped nuts, lemon zest or slices
- Place in refrigerator until ready to serve at least 1 hour
- Store leftovers in refrigerator
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This look to die for! I need to find a reason to make this.
Lol. I hope you love it Angela!
Can I use canned lemon kurrd ?
Thank you,
Grace
Grace, I have not tried that for this recipe, so I can’t say for sure.
Where are the ingredient amounts?
The ingredients, including the recipe are in the recipe card at the end of the post. I hope that helps Sandy.
Refreshing dessert! I made the crust recipe and it was spreading pretty thin in the 9/x/13 pan, so I made another 1/2 recipe of the crust: 1.5 C flour, 2 T sugar, 3/4 butter, 6 T. nuts. I also used powdered sugar instead of granulated sugar in the cream cheese layer and omitted the zest in that layer.
Can I leave out the nuts due to nut allergies
I have only made the recipe as written Patricia, so I am not sure what you could sub in for those.
I’d really like to make this recipe. Can you substitute lemon juice from a bottle for thr lemons?
Yes! I hope you love the cake!
Lovely
Have made this three times in the last 2weeks, and it is absolutely amazing. Have fixed it for family and friends and everyone loved it!!!
So happy everyone loves it Maggie!
Can I make this the day before
Yes, you can make it the day before and store in the fridge
The directions for the third layer say to spread the remaining whipped topping. Does that mean you split one 8 oz whipped topping in this recipe, or do you use 16 oz whipped topping for one dessert?
You are going to need 16 total, or 2, 8oz containers. The first 8oz container is going into the cream cheese layer mixture, and the other 8oz tub is used for the top layer. I hope that helps
I’ve made this for years and it’s often requested.
Family loved this desert. I placed it freezer overnight and sliced my squares while frozen. Made for clean slices.
Love that idea!!
Would a graham cracker crust work with this?
Yes, that sounds like a yummy idea!
Can this dessert be made on a Friday to be served for lunch on Sunday?
I haven’t made it that far in advance, only a day ahead of time, but I think that should be ok.
Question…. could you use something other than the nuts in the crust? I’d really like to try this but I’m severely allergic.
You could just do a graham cracker crust.
Can this dessert be frozen?
Took it to a Memorial Pot Luck, everyone loved it, especially the Men! Actually making it again for 4th of July. Also a plus easy to make.
The crust is NOT enough for a9x13. I changed to a 9×9 and did 1/2 of the rest of the ingredients
I don’t llike dissing on peoples recipes, and this looked so good.
I am Diabetic 2 – need to minimize carbs.
Crust – I no longer use AP flour or sugar but an almond flour crust (google) with nuts of choice works for me
Cream cheese layer – need to replace sugar with Swerve or Stevia. I have never used Cool Whip or whatever, so unsure how fresh whipped cream will work, but hopefully okay.
Pudding layer is a bit of an issue . Gorgeous and healthy Keto lemon curd replacement for this.
This is my take on this for my health.
This looks stunning – unsure how mine will turn out, but I try to convert great looking recipes to suit my health issues.
Maybe my changes will help others with D2 issues.
What is whipped topping ?? Is it the standard cream ?
Whipped cream or cool whip.
Can cooked pudding be used instead of instant? Not a fan of instant pudding.
I think that would work out just fine Julie 🙂
Can you make it with real whipped cream?
I haven’t tried that yet Lori, so I can’t say for sure
Wondering if you tried the whipping cream? Not a huge fan of Cool Whip. Thanks.
Made this for Christmas dinner this year. Wow it’s delicious !
Can you use real whipped cream ? My family doesn’t like cool whip.
You can, it just might not hold up as long. So if you are serving the cake right away, it would be just fine.