The Layered Lemon Dream Cake is a sweet and tangy treat, with layers of lemony goodness and a crunchy cookie crust. It’s a simple, joyful dessert that’s sure to bring smiles with every bite.
Hey y’all! Today, we’re diving into a recipe that’s so good, it’ll make your taste buds jump for joy and your heart sing a little gospel tune. I’m talking about the Layered Lemon Dream Cake. Honey, let me tell you, this cake is like a sunny day in the South packed into a dessert.
First up, we’ve got a crust that’s not playing around. We’re using not one, but two family packs of Golden Oreos. Yes, you heard that right. It’s like a cookie party, and everyone’s invited. Crush them up coarsely – think beach sand, but tastier – and mix in some zesty lemon love. That’s right, fresh lemon zest and juice get all cozy with melted butter. This crust is so good, it could stand alone, but we’re just getting started.
Now, hold onto your hats because here comes the cream cheese layer. It’s like a fluffy cloud of deliciousness with cream cheese, cool whip, powdered sugar, and more lemon. It’s smooth, it’s creamy, and it’s about to make that crust its best friend.
But wait, there’s more! The lemon layer is where the magic happens. We’re mixing vanilla and lemon pudding with whole milk to create a lemony wonderland. It’s like sunshine and happiness whipped together, spread over the cream cheese layer.
And because we can’t have too much of a good thing, we top it all off with more cool whip and those golden Oreo crumbs we saved. It’s like a crown on this royal treat.
Finally, we jazz it up with piped dollops of cool whip, lemon slices, and a sprig of fresh mint, because we’re fancy like that. This cake isn’t just dessert, honey, it’s a whole mood.
So get your baking spray, your mixer, and your sweet tooth ready. This Layered Lemon Dream Cake is about to take you on a flavor journey to the heart of the South. Y’all better be ready to indulge in some serious deliciousness.
Shopping List For This Recipe
- Golden Oreos (2 Family Packs): These cookies are crushed to form the base crust and also used as a topping. They provide a sweet, vanilla-flavored crunch to the layers.
- Lemons (3 large): Lemon zest and juice are used in the crust and cream cheese layer, infusing the cake with a fresh, citrusy flavor that’s both tangy and aromatic.
- Unsalted Sweet Cream Butter (½ cup): Melted butter binds the crushed Oreos for the crust, giving it a rich, cohesive texture and enhancing the flavor.
- Cream Cheese (8 oz): This is the primary ingredient in the cream cheese layer, offering a creamy, slightly tangy base that balances the sweetness of the other layers.
- Cool Whip (24 oz): Used in both the cream cheese layer and as a topping, Cool Whip adds a light, fluffy texture and a sweet, creamy taste.
- Powdered Sugar (1 cup): Adds sweetness to the cream cheese layer, helping to create a smooth, sweet filling.
- Instant Vanilla Pudding Mix (3.4 oz): This pudding mix, combined with milk, forms part of the lemon layer, providing a creamy vanilla flavor base.
- Instant Lemon Pudding Mix (3.4 oz): This adds a bright, lemony flavor to the lemon layer, complementing the citrus zest and juice.
- Whole Milk (3 cups): Used to prepare the pudding mixes, milk creates a smooth, creamy texture in the lemon layer.
- Pam Baking Spray: Used to grease the baking dish, ensuring that the crust doesn’t stick and is easy to serve.
- Parchment Paper: Lines the baking dish for the crust, aiding in easy removal and clean cutting of the cake.
- Fresh Mint (for garnish): Adds a decorative touch and a fresh aroma, enhancing the overall presentation and flavor profile of the cake.
How to Make
Cookie Crust Perfection
- When crushing the Golden Oreos, aim for a consistency that’s not too fine – you want some texture for that delightful crunch.
- If the mixture seems too dry after adding butter, add a little more melted butter to get the right consistency.
Lemon Zest and Juice
- Use fresh lemons for zesting and juicing. The freshness adds a bright, vibrant flavor that bottled juice can’t match.
- When zesting, avoid the white pith under the skin as it can be bitter. Just the yellow part is what you need!
Cream Cheese Layer Tips
- Ensure the cream cheese is at room temperature before beating. This makes it easier to get a smooth, lump-free texture.
- Fold in the Cool Whip gently to keep the mixture light and fluffy.
Working with Pudding
- Whisk the pudding mixes and milk thoroughly to avoid lumps. If you find any lumps, a fine-mesh strainer can help remove them.
- Allow the pudding layer enough time to set properly, ensuring the layers don’t mix.
Layering and Assembly
- Be gentle when spreading each layer to keep them distinct. Use an offset spatula or the back of a spoon for even spreading.
- Allow each layer to chill and set as directed to prevent them from blending into each other.
Garnishing and Presentation
- When piping the Cool Whip for decoration, keep it chilled until you’re ready to pipe. This helps it hold its shape better.
- Arrange the lemon slices and mint sprigs just before serving to keep them fresh and vibrant.
Serving and Storage
- For cleaner slices, dip your knife in hot water before cutting the cake.
- Keep leftovers refrigerated. This cake can be enjoyed for a few days after making, assuming it lasts that long!
Feel free to play around with the recipe. Add a layer of fresh berries or try a different cookie for the crust for a personal touch.
Print this recipe and save it for later!
Layered Lemon Dream Dessert
- 2 Family Packs of Golden Oreos coarsely crushed
- 2 large lemons zested
- ½ cup unsalted sweet cream butter melted
- 1 tbsp lemon juice
Cream Cheese layer ingredients
Whipped cream topping
- 16 oz cool whip thawed
- 1 ½ cups coarsely crushed golden Oreos
- Lemon slices
- Fresh mint to garnish
- Using a food processor, grind up the Oreos until coarse crumbs form, similar to sand. Set aside 1 ½ cups of golden Oreo crumbs for the topping.
- Pour the crushed Oreos into a large bowl. Mix in the lemon zest, lemon juice, and the melted butter.
- Spray a 9×13 baking dish with Pam baking spray.
- Line the bottom with parchment paper. Press the crust into the baking dish and place it into the freezer for 20 minutes.
- Using a large bowl, beat the cream cheese until smooth. Slowly beat in the powdered sugar and lemon juice.
- Slowly mix in the cool whip until combined and smooth.
- Spread the cream cheese layer evenly over the crust.
- Place into the fridge to chill for 30 minutes.
- Using a large bowl, whisk together the 3 cups of milk, the instant vanilla, and the lemon pudding mixes until the mixture thickens.
- Spread the lemon layer evenly over the cream cheese layer and place into the fridge for an hour Scoop about 1 ¼ cups of cool whip into the piping bag and set aside.
- Using the remaining cool whip, spread evenly over the lemon layer.
- Using the remaining crushed Oreos, evenly distribute over the cool whip and then place into the fridge for two hours.
- Pipe dollops of cool whip in two rows, and place a lemon slice onto the dollops. Place back into the refrigerator until ready to serve. Garnish with fresh mint sprig.