Lemon Cream Dream Cake
Indulge in the refreshing taste of our Lemon Cream Dream Cake, a delightful layered dessert that brings a zesty twist to your table. Perfect for gatherings or a sweet treat after dinner, this cake features a crunchy pecan crust, a creamy lemon filling, and a light, fluffy Cool Whip topping. With its vibrant lemon flavor and beautiful presentation, it's sure to impress your guests and become a new favorite in your recipe collection. Easy to prepare and great for make-ahead occasions, this cake is as satisfying to make as it is to eat!
10
Servings
252
Calories
9
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
margarine
1/2 cup (softened)
chopped pecans
1/2 cup (lightly toasted)
Cool Whip
1 (8 ounce) carton plus 1 cup (divided)
powdered sugar
1 cup (sifted)
cream cheese
1 (8 ounce) package (softened)
instant lemon pudding mix
2 (3.75 ounce) packages (dry)
lemon juice
1 tablespoon (freshly squeezed)
milk
3 cups (whole)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a mixing bowl, combine the sifted flour, softened margarine, and toasted chopped pecans. Mix until the ingredients form a crumbly dough.
3
Press the mixture firmly into the bottom of a 13x9-inch baking dish to form the nut crust.
4
Bake the crust in the preheated oven for 15 minutes or until lightly golden; remove from the oven and allow to cool completely.
5
In a separate bowl, beat together 1 cup of Cool Whip, sifted powdered sugar, and softened cream cheese until the mixture is fluffy and smooth.
6
Spread this creamy mixture evenly over the cooled pecan crust, creating the second layer.
7
In another bowl, whisk together the dry instant lemon pudding mix, freshly squeezed lemon juice, and whole milk. Stir continuously until the mixture thickens to a pudding consistency.
8
Once thickened, carefully spread the lemon pudding over the cream cheese layer, ensuring even coverage.
9
Top the lemon pudding layer with the remaining Cool Whip, spreading it evenly across the surface.
10
Cover the dish with plastic wrap or a lid, and refrigerate the dessert for at least 4 hours, allowing it to set properly before serving.
Nutrition Information
18g
Fat
28g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon Cream Dream Cake?
It is a refreshing layered dessert featuring a crunchy pecan crust, a smooth cream cheese layer, a zesty lemon pudding center, and a fluffy whipped topping.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
What temperature should the oven be set to for the crust?
The oven should be preheated to 375°F (190°C) to bake the nut crust.
How long does the pecan crust need to bake?
The crust should bake for 15 minutes or until it is lightly golden.
What are the ingredients for the crust layer?
The crust consists of 1 cup of sifted all-purpose flour, 1/2 cup of softened margarine, and 1/2 cup of toasted chopped pecans.
Does the crust need to cool before adding the other layers?
Yes, you must allow the crust to cool completely after baking before spreading any cream layers on top.
What is in the second layer of the cake?
The second layer is a mixture of 1 cup of Cool Whip, 1 cup of sifted powdered sugar, and one 8-ounce package of softened cream cheese.
What type of pudding is used in this recipe?
The recipe uses two 3.75-ounce packages of dry instant lemon pudding mix.
How much milk is needed for the lemon layer?
You will need 3 cups of whole milk to mix with the pudding powder.
Why is lemon juice added to the pudding mix?
One tablespoon of freshly squeezed lemon juice is added to enhance the vibrant, zesty flavor of the pudding layer.
How long should the Lemon Cream Dream Cake refrigerate?
The cake needs to be refrigerated for at least 4 hours to allow the layers to set properly.
What size baking dish should be used?
A 13x9-inch baking dish is recommended for this recipe.
Can I use butter instead of margarine in the crust?
While the recipe calls for margarine, softened butter is a standard substitute for this type of nut crust.
How many calories are in one serving?
Each serving contains approximately 252 calories.
What is the fat content per serving?
There are 18 grams of fat per serving.
How much protein is in the cake?
Each serving provides 2.5 grams of protein.
How many carbohydrates are in a serving?
There are 28 grams of carbohydrates per serving.
How much Cool Whip is required in total?
You will need one 8-ounce carton plus an additional 1 cup of Cool Whip, divided between layers.
Can this cake be made in advance?
Yes, it is an excellent make-ahead dessert as it requires at least 4 hours of chilling time.
Is the flour used in the crust sifted?
Yes, the recipe specifies using 1 cup of sifted all-purpose flour.
What kind of milk should I use for the best results?
The recipe recommends using whole milk for a rich and creamy pudding consistency.
How do you prepare the pecans for the crust?
The pecans should be chopped and lightly toasted before being mixed into the crust dough.
Should the cream cheese be at room temperature?
Yes, the recipe specifies softened cream cheese to ensure the filling is fluffy and smooth.
Is the pudding mix cooked or instant?
This recipe uses instant lemon pudding mix, which thickens without cooking.
What is the final topping of the cake?
The final layer is the remaining portion of the Cool Whip, spread evenly over the lemon pudding.
How should the cake be stored?
Cover the dish with plastic wrap or a lid and keep it stored in the refrigerator.
What is the texture of the crust?
The crust is described as a crunchy and firm nut-based layer.
Does the recipe contain any fiber?
According to the nutritional data, the fiber content is negligible or not listed.
Can I substitute the lemon pudding for another flavor?
While this specific recipe is for a Lemon Cream Dream Cake, you could technically use other instant pudding flavors like vanilla or chocolate.
What makes this cake a 'Dream' cake?
Its light, fluffy texture combined with the bright citrus flavor and crunchy nut base creates a dreamlike dessert experience.