This Lemon Cake Is Irresistibly Tangy! & The Crust Is Absolute Perfection!

And, now… The Process. This is a four layer treat, so be sure to use a 9×13 glass dish and be patient with adding everything in. As mentioned before you can ruin this delicate cake if you are too hasty and eager to get it done.

Here Is The Rest Of The Instructions…

1st layer – butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 – 15 min until light brown. COOL completely.

2nd layer – cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.

3rd layer – Lemon pudding (made to box directions) spread evenly over 2nd layer.

4th layer – extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans

Cover and refrigerate for several hours before serving.

Now For The Delicious Lemon Cream Cheese Frosting That You Put On Top!

You Are Almost Done But Now You Need That Finishing Touch…

We absolutely love this Lemon Cream Cheese Frosting that is generously lathered on top. The combination of all four layers of this cake with a creamy smooth frosting really set everything together.

This frosting recipe is super easy to follow but in order for you not to break your cake you need to follow these last steps.

For The Full Lemon Cream Cheese Frosting Recipe That You Need To Follow Please Head On Over To Page (4) To See Your Last Step…