Lemon Icebox Cake
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Lemon Icebox Cake was inspired by the classic pie. This silky, refrigerated cake has the popular filling made with lemon juice and sweet condensed milk. It’s the perfect marriage of tangy, tart lemon filling and buttery cake and crowned with fluffy whipped cream.
I grew up in a household where my parents didn’t like chocolate. I know right? It is hard to believe. Therefore, I’m not a huge fan of chocolate. Even now, I’d rather have almost any dessert flavor instead of a chocolate dessert. The exception to that would be brownies and this chocolate cake. I mean, brownies pretty much make the world go round, right?!
My mother’s favorite desserts are anything with blueberries and my dad’s favorite treats are lemon desserts, especially Lemon Icebox Pie. My mom always did her Lemon Icebox Pie with a vanilla wafer crust instead of the traditional graham cracker crust. It was so good!
As a result of that family favorite, I developed this Lemon Icebox Cake that has a white cake as the base, topped with that same luscious lemon filling and whipped cream as an icing.
This dessert recipe is easy to make, tasty, and great for potluck parties especially during the hot weather months!
Additionally, it’s better when made 1 or 2 days before serving. The flavors melt together and the cake becomes moist from the filling. For this reason, it’s a great dessert for entertaining.
Lemon Icebox Cake
- You can make a scratch-made cake instead of using the cake mix if you prefer. Proceed with the filling and topping as directed in the recipe instructions.
- The citric acid in the lemon juice reacts with the sweetened condensed milk and thickens it without cooking. After whisking about 30 seconds, you’ll see the mixture begin to thicken. After refrigerating, it will thicken even more and will hold up the whipped topping.
You may also enjoy these lemon desserts
Lemon Icebox Cake
Ingredients
For the Cake
- 1 box yellow cake mix or white
- 1 small box lemon instant pudding mix
- 3/4 cup oil
- 3/4 cup water
- 4 large eggs
For the Lemon Icebox Filling
- 2- 14- ounce sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar (aka confectioners)
- 1/2 teaspoon pure vanilla extract
Instructions
For the Cake
- Preheat oven to 350 degrees F.
- Spray a 9×13 inch cake pan with non-stick spray.
- In a bowl beat together the cake mix, instant pudding, water, oil, and eggs until light and fluffy, about 2 minutes.
- Pour batter into prepared pan and bake 27 to 30 minutes.
- Remove from oven and allow to cool completely before topping with Lemon Icebox filling.
For the Lemon Icebox Filling
- In a bowl combine sweetened condensed milk and lemon juice.
- Whisk or mix with an electric mixer until mixture thickens. This will take 60 to 90 seconds.
- Pour over cooled lemon cake and refrigerate until filling sets about 15 minutes.
For the Whipped Cream
- Place mixer bowl and whisk in the freezer for 20 minutes to chill.
- Pour heavy whipping cream, sugar, and vanilla into the bowl and whisk on high speed until stiff peaks form. This will take about 1 minute.
- Spread over cooled cake.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This recipe is fail-proof and delicious every time! I haven’t needed to alter anything.
My family specifically requests this cake and even our pickiest eaters LOVE IT.
So easy, economical, and tasty – can’t beat it.
Thank you so much!!
I MADE THIS CAKE AND I HAVE TO SAY, I PREFER IT TO THE ICE BOX CAKES THAT USE COOKIES OR SOME TYPE OF FILLING AS SUCH. THE ONLY THING I WILL DO DIFFERENT IS USING ONE CAN OF CONDENSED MILK INSTEAD OF TWO. I’M NOT A FAN OF A LOT OF SUGAR, THE CAKE WAS WAY TOO SWEET.
I made this cake for my husband’s birthday and it came out great!! This recipe is very easy.
Thank you
I have a couple of questions. Will the cake work with two 8 inch pans? It says it serves 15. Are those large slices? Can I freeze the cake and do the whipping cream later.
I am making this cake for my daughter for an event this weekend and I want it to be perfect. It looks so Yummy.
I look forward to your reply. Mary Lou
Mary
Yes two 8-inch pans will work. I would freeze the cake but not the lemon layer or whipped cream
I’m making it now and the timer went off and it caved in and is soupy in the middle. I made it in a 9×13 What do I do now? I put it back in but it is already browning. YIKES!
This is one of the most delicious cakes I’ve ever tasted or made. My Bunko group loved it and they all wanted the recipe. I plan to take it to a family function next. I know it will be a big hit there too. Thank you!
You’re welcome! I’m so happy you like it.
so do you keep this refrigerated after the cake is done or is it ok to leave out overnight?
It needs to be refrigerated
Just found this recipe looks delicious! Do you think it would work as a layered cake?
I’m afraid the lemon pudding layer wouldn’t be sturdy enough and the cake would slide to the side.
I’ve made this as a layer cake with a few small differences… I bake the cake in two layers but split the layers to make four. In between each layer, I put the filling mixture (condensed milk and lemon juice). After putting the last layer on top, I add whipped cream to what’s left of the filling and spread evenly over top and sides. I’ve never had any issues with it sliding.
This sounds wonderful. I’m going to make it your way!!!