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.
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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
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- No Cook Lemon Crunc Dessert Recipe
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- Trisha Yearwood’s Lemon Pound Cake with Glaze
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- Easy Lemon Lava Cake
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 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
Nutrition
Gloria says
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!
Paula says
You’re welcome! I’m so happy you like it.
mandy says
so do you keep this refrigerated after the cake is done or is it ok to leave out overnight?
Paula says
It needs to be refrigerated
Alice says
Just found this recipe looks delicious! Do you think it would work as a layered cake?
Paula says
I’m afraid the lemon pudding layer wouldn’t be sturdy enough and the cake would slide to the side.
JMA says
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?
Paula says
More than likely it is since the batter will be thicker in the springform pan
Diana says
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!!!!
Paula says
I’m so happy you enjoyed it!
Nina says
If I make this a day ahead, should I wait to put the whip cream on the day of? Thanks!
Paula says
Either way, I always put on when I make it and it’s fine the next day.
quinteishia love says
CAN I USE MILK INSTEAD OF WATER
Paula says
yes
CJ says
HELP!
My cake was still very soupy in the middle and collapsed while cooling, creating a concave cake. Is this normal or a fail?
Paula says
NO, it should not have done that. It should spring back to the touch in the center
Lisa Langston says
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
happy room play says
I love lemon cakes, so this is a must try 🙂
Json Formatter says
This looks so delicious!
Karen says
How long will this cake last in the refrigerator after cutting? It looks really good Paula.
Paula says
Mine has been in the fridge a week and it’s still good.
Linda says
This sounds refreshing. I can just imagine this on a warm day. Thanks for sharing, Paula.
Wishes for tasty dishes,
Linda