lemon cake chilled (Printable Recipe Version)

Cool lemony layers stack up with crisp cookies and a handful of fresh berries — this one just says summer.

# Ingredients You’ll Need:

→ Topping ideas (optional)

01 - Fresh strawberries
02 - Fresh raspberries
03 - Fresh blueberries

→ Cookie layers

04 - 60 Lorna Doone butter cookies

→ Creamy filling

05 - 227 g whipped cream, whipped until stiff
06 - 590 ml cream and milk blend (half milk, half cream)
07 - 2 teaspoons vanilla extract
08 - 120 ml lemon juice
09 - 192 g instant lemon pudding mix
10 - 227 g cream cheese, at room temp

# Steps to Make It:

01 - Top with fresh berries if you want and serve cold.
02 - Wrap it tight with plastic wrap and let it cool in the fridge for 6 hours minimum or overnight for best results.
03 - Break up the remaining cookies and sprinkle them right on top.
04 - Spread your last bit of the creamy mixture over the top and smooth things out.
05 - Another layer of butter cookies goes next.
06 - Take half the rest of your cream and smooth it over those cookies.
07 - Gently lay 24 butter cookies over the cream.
08 - Scoop out about a quarter of your creamy filling and spread it all over the bottom of a 23 x 33 cm baking dish.
09 - Gently fold the whipped cream into your mixture with a spatula or wooden spoon until it's all mixed in.
10 - Pour in half the milk and cream mix, give it a good stir, then mix in the rest and keep whipping until smooth.
11 - Add the pudding mix, lemon juice, and vanilla right into the cream cheese and mix it all up until smooth.
12 - Use a hand mixer on your room temp cream cheese in a big bowl until it’s totally smooth and creamy.

# Extra Information:

01 - Add grated lemon peel to the cream for an even bigger lemon boost.

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