• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

Lemon Icebox Cake

Mar.posted by Paula 29 Comments

Jump to Recipe

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.

For more scrumptious recipes, fun projects and exciting news, follow me around the web!
Pinterest, Facebook, Twitter, Instagram

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.

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?!

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.

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.

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.

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

  1. 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.
  2. 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

No Cook Lemon Crunc Dessert Recipe
No Cook Lemon Crunc Dessert Recipe
Trisha Yearwood's Lemon Pound Cake with Glaze
Trisha Yearwood’s Lemon Pound Cake with Glaze
Easy Lemon Lava Cake
Easy Lemon Lava Cake

Lemon Icebox Cake

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.
Author: Paula
4.62 from 18 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 15 slices

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 cans sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the Cake

  • Preheat oven to 350 degrees F.
  • Spray a 9x13 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.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 332kcal | Carbohydrates: 36g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 312mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!
Paula
« Eight Cheese Mac n Cheese with Cheetos Recipe
Cold Oven Brown Sugar Whipping Cream Pound Cake »

Comments

  1. Mari says

    08.05.22 at 6:30 am

    3 stars
    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.

    Reply
  2. Pamela says

    10.20.21 at 1:32 pm

    5 stars
    I made this cake for my husband’s birthday and it came out great!! This recipe is very easy.

    Thank you

    Reply
  3. MaryLou Plaksin says

    08.02.21 at 1:01 pm

    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

    Reply
    • Paula says

      08.15.21 at 7:58 am

      Yes two 8-inch pans will work. I would freeze the cake but not the lemon layer or whipped cream

      Reply
  4. Carol Bonsignore-Kitchen says

    06.22.21 at 2:27 pm

    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!

    Reply
  5. Gloria says

    09.22.18 at 6:11 pm

    5 stars
    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!

    Reply
    • Paula says

      09.23.18 at 4:29 pm

      You’re welcome! I’m so happy you like it.

      Reply
  6. mandy says

    07.26.18 at 10:05 am

    so do you keep this refrigerated after the cake is done or is it ok to leave out overnight?

    Reply
    • Paula says

      07.27.18 at 11:20 am

      It needs to be refrigerated

      Reply
  7. Alice says

    06.16.18 at 10:37 pm

    Just found this recipe looks delicious! Do you think it would work as a layered cake?

    Reply
    • Paula says

      06.19.18 at 5:56 pm

      I’m afraid the lemon pudding layer wouldn’t be sturdy enough and the cake would slide to the side.

      Reply
      • Myra says

        03.19.21 at 10:47 pm

        5 stars
        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.

        Reply
        • Paula says

          03.20.21 at 7:15 pm

          This sounds wonderful. I’m going to make it your way!!!

          Reply
  8. JMA says

    02.07.18 at 11:50 am

    My cake was also soupy in the middle but the top is browning so I can’t leave it in there much longer. Is it because I used a round spring foam pan instead of a 9×13 dish?

    Reply
    • Paula says

      05.05.18 at 3:57 pm

      More than likely it is since the batter will be thicker in the springform pan

      Reply
  9. Diana says

    12.27.17 at 11:17 pm

    Excellent receipe. I followed exact instructions only making one small adjustment. I added one and a half tablespoons of lemon extract to the sweetened condensed milk and lemon juice filling mixture. Cake was delicious reminded me of my Grandma’s lemon meringue pie,minus the pie crust and meringue topping. Thank you receipe brought back alot of good memories for myself and my family. I will definitely be passing this recipe along to my two daughters. Thanks for the recipe!!!!

    Reply
    • Paula says

      12.31.17 at 11:24 am

      I’m so happy you enjoyed it!

      Reply
  10. Nina says

    08.09.17 at 8:13 pm

    If I make this a day ahead, should I wait to put the whip cream on the day of? Thanks!

    Reply
    • Paula says

      08.10.17 at 12:00 pm

      Either way, I always put on when I make it and it’s fine the next day.

      Reply
  11. quinteishia love says

    08.08.17 at 1:37 pm

    CAN I USE MILK INSTEAD OF WATER

    Reply
    • Paula says

      09.03.17 at 6:37 pm

      yes

      Reply
  12. CJ says

    06.09.17 at 3:23 pm

    HELP!
    My cake was still very soupy in the middle and collapsed while cooling, creating a concave cake. Is this normal or a fail?

    Reply
    • Paula says

      06.12.17 at 7:25 pm

      NO, it should not have done that. It should spring back to the touch in the center

      Reply
  13. Lisa Langston says

    05.10.17 at 6:23 am

    I am going to HAVE to make this! I will take lemon over any other flavor. I am not a fan of boxed mixes, do you have a scratch cake recipe you recommend for this dessert? Thanks for all your yummy recipes!!!!
    Lisa

    Reply
  14. happy room play says

    04.13.17 at 11:13 pm

    5 stars
    I love lemon cakes, so this is a must try 🙂

    Reply
  15. Json Formatter says

    03.17.17 at 4:25 am

    This looks so delicious!

    Reply
  16. Karen says

    03.01.17 at 7:17 am

    5 stars
    How long will this cake last in the refrigerator after cutting? It looks really good Paula.

    Reply
    • Paula says

      03.02.17 at 8:51 am

      Mine has been in the fridge a week and it’s still good.

      Reply
  17. Linda says

    03.01.17 at 6:24 am

    This sounds refreshing. I can just imagine this on a warm day. Thanks for sharing, Paula.

    Wishes for tasty dishes,
    Linda

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Salty Sweet Crockpot Candy

SALTY SWEET CROCKPOT CANDY

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

White Chocolate CrockPot Candy | Call Me PMc

WHITE CHOCOLATE CROCKPOT CANDY

chocolate bars

BEST FUDGY COCOA BROWNIES

Favorites

Chocolate Chip Snickers Cookies

THICK CHOCOLATE CHIP SNICKERS COOKIES

Mexican beef dinner

QUESABIRRIA STACK {Cheese Birrias Taco Stack}

Beef Birria Stack | Call Me PMc

BEEF BIRRIA STACK

roasted meal

ROASTED LEMON THYME CHICKEN AND ROOT VEGETABLES

Creamy Tuscan Italian Sausage Pasta

CREAMY TUSCAN ITALIAN SAUSAGE PASTA

Keto Cheesy Balsamic Chicken

KETO CHEESY BALSAMIC CHICKEN

Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases ad no cost to you. Thanks for supporting this small business.

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design