Lemon Lush Cake
A refreshing dessert featuring layers of lemon cake, creamy pudding, and fluffy topping that is perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil Can be substituted with melted unsalted butter for added richness.
- 1 cup water
Pudding Layer Ingredients
- 1 package instant lemon pudding mix
- 2 cups milk Adjust consistency with an extra tablespoon of milk if needed.
Topping Ingredients
- 1 1/2 cups whipped topping Can substitute with freshly whipped cream or Greek yogurt.
- 1/4 cup powdered sugar
- for garnish Fresh lemon slices For vibrant decoration before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the lemon cake mix, eggs, vegetable oil, and water until well combined and smooth.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes.
- Allow the cake to cool completely on a wire rack.
Layering
- In another bowl, whisk together the instant lemon pudding mix and milk until thickened.
- Spread the pudding mixture over the cooled cake evenly.
- In a separate bowl, mix whipped topping with powdered sugar and spread it over the pudding layer.
Chilling
- Cover the entire cake and chill in the refrigerator for at least 2 hours before serving.
- Garnish with fresh lemon slices just before serving.
Notes
Best enjoyed chilled. This cake can be stored for 3-4 days in the refrigerator and can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.