Print

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.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Author Paula from CallMePMc.com

Ingredients

For the Cake

  • 1 box yellow or white cake mix
  • 1 small box lemon instant pudding mix
  • 3/4 cup oil
  • 3/4 cup water
  • 4 eggsFor the Lemon Icebox Filling
  • 2- 14- ounce cans sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juiceFor the Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the Cake

  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 inch cake pan with non-stick spray.
  3. In a bowl beat together the cake mix, instant pudding, water, oil, and eggs until light and fluffy, about 2 minutes.
  4. Pour batter into prepared pan and bake 27 to 30 minutes. 
  5. Remove from oven and allow to cool completely before topping with Lemon Icebox filling.For the Lemon Icebox Filling
  6. In a bowl combine sweetened condensed milk and lemon juice.
  7. Whisk or mix with an electric mixer until mixture thickens. This will take 60 to 90 seconds.
  8. Pour over cooled lemon cake and refrigerate until filling sets about 15 minutes.For the Whipped Cream
  9. Place mixer bowl and whisk in the freezer for 20 minutes to chill.
  10. 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.
  11. Spread over cooled cake.

Recipe 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.