This trinket for lemon lovers is a dessert full of creamy and irresistible delicious citrus fruit. It starts with our family recipe for Lemon Pie, which is generously sprinkled with a simple homemade lemon syrup. The cake is cubed and then covered with fluffy lemon cream and whipped cream and then garnished with fresh lemon slices – it’s outrageously delicious!
Ingredients
1 Lemon Lovers Pound Cake cut into 1 inch cubes {O, Lemon Burst Buttermilk Cake)
1/2 cup of granulated sugar
1/2 cup fresh lemon juice
1 box of 2.7 ounces of Dream Whip
3 cup very cold whole milk, divided
2 3.4 ounce boxes of instant lemon pudding mix
16 ounces of frozen whipped topping OR 4 cups of fresh sweetened whipped cream
2 tablespoons of grated white chocolate
Lemon slices and fresh mint sprigs for garnish
Instructions
In a small saucepan over medium-high heat, the granulated sugar and lemon juice are combined. Stir until the sugar dissolves completely and then let it cool.
In the bowl of a stand mixer, beat the whip of dreams [Box contains 2 packets, use both] and 2 cups of cold whole milk. Beat for 5 minutes or until smooth peaks form.
Add both packages of lemon pudding and the remaining 1 cup of whole milk. Beat for 2-3 minutes until thickened.
To assemble, divide the cake into cubes in half. Begin with a layer of cake at the bottom of the bowl. Brush with half of the lemon syrup. Add a layer of lemon cream and half of the whipped topping. Repeat with the cake, brush with the lemon syrup, lemon cream and finish with the whipped topping.
Sprinkle the topping with grated white chocolate and garnish with a slice of lemon and fresh mint if desired.
Chill everything for at least 4 hours before serving.
Notes
A lemon or vanilla cake can be substituted, if desired.