Icebox Lemon Cake is a delicious no-bake dessert layered with graham cracker crumbles and creamy lemon pudding. It’s refreshing and stress free, perfect for any occasion.
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Why this Lemon Icebox Cake Recipe is a Keeper
This easy lemon icebox cake comes together easily and is perfect for hot summer days. With a lemon cream filling and delicious homemade icing, this no-bake icebox cake is a favorite dessert option. Here are a few reasons why you’ll want to make this delicious lemon icebox cake without having to turn on the oven:
- Simple Ingredients: All of the ingredients for this lemon refrigerator cake can be found in your kitchen or local grocery store.
- Family Friendly: This traditional icebox cake is a family favorite, as this no-bake dessert is perfect for parties. This cake would look great as the centerpiece for a holiday spread as well. Everyone has asked for the recipe.
- Adaptable: Adjust the ingredients for this pudding icebox cake to your tastes and dietary needs.
If you’re looking for more lemon dessert recipes, try these: Lemon Poppyseed Scones, Italian Lemon Ricotta Cookies, and Frozen Lemonade Pie.
What is an Ice Box Cake?
Icebox cakes are made with layers of cream or pudding and crumbled cookies. They first appeared in cookbooks in the 1920s but have retained their popularity because of how easy they are to make. All you need to do is make the cake layers, freeze, and enjoy- no oven required!
Lemon Icebox Cake Ingredients
If you love lemon, you’ll want to make this no-bake cake! Icebox cakes are so simple to make and are quick and easy to put together. This cake is best served cold, and topped with your favorite toppings, such as fresh lemon slices or berries. Here are some ingredients you’ll need to make sure your lemon icebox cake is perfect:
- Instant Lemon Pudding Mix: Lemon instant pudding will help add lemon flavor to your cake.
- Sweet Cream Coffee Creamer: Make this recipe with creamer to give the cake its texture.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for No Bake Lemon Icebox Cake
It is easy to prepare a lemon icebox cake or lemon icebox pie.
- Make the crust: Prepare the graham cracker crust a day or two in advance and store it in the refrigerator.
- Assemble the layers: Assemble the layers of the cake (graham cracker crust, lemon curd, whipped cream, and condensed milk) in advance and store it in the refrigerator.
Special Equipment Needed for No-Bake Dessert
A few things will help make this no-bake lemon icebox cake.
- Offset Spatula: Use an offset spatula to spread the icing for this no bake dessert.
- 13 x 9 Pan: Freeze the cake in a 13 x 9 inch pan.
Easy No-Bake Dessert Pro Tip
Add a twist with raspberry or blueberry or lemon curd.
How to Make Lemon Icebox Cake
These are the basic steps for making lemon refrigerator cake. Refer to the full, printable recipe card below for detailed instructions.
1. Make Lemon Filling
In a large bowl, whisk together the pudding mixes, Coffee Mate liquid creamer, and 1 tablespoon of lemon zest, or use a mixer. Fold in whipped topping until combined and stiff peaks form.
2. Layer the Cake
Place a single layer of graham crackers on the bottom of a 13×9 baking dish. You may need to break some of the crackers to completely cover the bottom of the baking dish. Then, pour 1/2 of the pudding mixture on top of the graham crackers and spread into an even layer.
3. Finish Layering
Place another layer of graham crackers on top of the pudding mixture. Pour the remaining pudding on top of graham crackers, spread into an even layer, and place a final layer of graham crackers on top of the pudding mixture.
4. Make Frosting and Chill in the Fridge
To make the frosting, beat the butter, powdered sugar, 2 tablespoons of Coffee Mate liquid creamer, 2 tablespoons lemon juice, and 1 tablespoon lemon zest in a large bowl until smooth and creamy. As the frosting will need to be somewhat thin to spread evenly, add 1 teaspoon creamer until desired consistency is reached. Afterwards, spread frosting on top of graham crackers and refrigerate for at least 4 hours until the cake is ready to serve.
How to Store and Freeze this Lemony Dessert Recipe
Lemon Icebox Cake is easy to freeze and store. So you can have enjoy when you are ready.
- Storing: Store leftover cake in an airtight container or wrap in plastic wrap. It should be good for up to 2-3 days when covered in the fridge.
- Freezing: Yes; this cake will stay good for up to 1 month when frozen. Thaw in the fridge overnight before serving.
Variations and Substitutions for No-Bake Lemon Ice Box Cake
- Cookies: Instead of graham crackers, you can use ginger snaps, shortbread cookies, or Nilla wafers. You can even make an Oreo icebox cake if you want.
- Whipped Cream: Make homemade whipped cream instead of whipped topping if you want for this easy no-bake dessert. Use remaining whipped cream to ice the cake. You can also make cream cheese icing instead if you want.
- Lemon Juice and Lemon Zest: For more tangy lemon flavor, make the icing on this no-bake summer dessert with lemon zest and fresh lemon juice. You can also use lemon extract.
- Sugar Free: Feel free to use sugar free lemon pudding if you prefer.
No-Bake Icebox Cake Recipe FAQs
Yes, if you don’t want to use coffee creamer, you can make this cake with coconut milk.
While graham crackers are traditional, you can experiment with other cookies like vanilla wafers or digestive biscuits.
Add more sweetened condensed milk or a touch of honey to balance the tartness.
Garnish with fresh berries, lemon zest, or a drizzle of chocolate sauce.
Recipe Tips for Making Icebox Cake
- Fresh Berries: Top your lemon icebox cake with fresh raspberries or candied lemon slices.
- Strawberry Icebox Cake: If you want a different no-bake summer dessert option, you can assemble the cake with strawberry pudding instead for a different flavor.
- Freeze: If the Lemon Icebox cake seems a little soft, it can be put into the freezer to set up.
- Crumbs: Feel free to add crushed graham cracker crumbs on top.
- Even Distribution: Spread filling evenly for consistent flavor in every bite.
- Chill Time: Allow ample time for the cake to set in the refrigerator for best results.
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Icebox Lemon Cake
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Ingredients
- 7 ounces Instant Lemon Pudding Mix, 2 boxes
- 8 ounces Frozen Whipped Topping, thawed
- 3 cups Coffee-Mate Liquid Creamer, original or Sweet & Creamy varieties
- 2 tablespoons Coffee-Mate Liquid Creamer, for icing
- 2 tablespoons Lemon Zest, divided
- 16 ounces Graham Crackers
- ½ cup Butter, softened
- 1 ½ cups Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- In a large bowl, whisk together the pudding mixes, Coffee-mate liquid creamer and 1 tablespoon of lemon zest. Fold in whipped topping until combined.
- Place a single layer of graham crackers on the bottom of a 13×9 baking dish. You may need to break some of the crackers to completely cover the bottom of the baking dish.
- Pour 1/2 of the pudding mixture on top of the graham crackers. Spread into an even layer.
- Place another layer of graham crackers on top of the pudding mixture.
- Pour remaining pudding on top of graham crackers and spread into an even layer.
- Place a final layer of graham crackers on top of the pudding mixture.
- To make the frosting, beat the butter, powdered sugar, 2 tablespoons of Coffee-mate liquid creamer, 2 tablespoons lemon juice and 1 tablespoon lemon zest in a large bowl until smooth and creamy.
- Frosting will need to be somewhat thin to spread evenly. If frosting is too thick, add 1 teaspoon of Coffee-mate liquid creamer until desired consistency is reached.
- Spread frosting on top of graham crackers.
- Refrigerate for at least 4 hours before serving.
Christina’s Notes
- Fresh Berries: Top your lemon icebox cake with fresh raspberries or candied lemon slices.
- Strawberry Icebox Cake: If you want a different no-bake summer dessert option, you can assemble the cake with strawberry pudding instead for a different flavor.
- Freeze: If the cake seems a little soft, it can be put into the freezer to set up.
- Crumbs: Feel free to add crushed graham cracker crumbs on top.
- Even Distribution: Spread filling evenly for consistent flavor in every bite.
- Chill Time: Allow ample time for the cake to set in the refrigerator for best results.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This looks and sounds delish. I wish my hubby liked lemon desserts as much as I do. I would love for you to share at Bacon Time linky, if you have not already.
I love lemon and no-bake desserts and this is the best of both worlds! Pinned – thanks for sharing this at Creativity Unleashed!
Yummy! Lemon is one of my favs!
I am doing a giveaway ($119 value) on my blog and I would love for you to check it out
-Jennie
http://thediaryofarealhousewife.blogspot.com/
This looks like a really fun recipe, I’m a sucker for lemon desserts! I used coffee creamer in a panacotta recipe and it was divine.
I love ice box cakes. I’ve done this with strawberries and whipped cream, but haven’t tried it with lemon. Pinned.
This looks like a delicious and easy dessert. I’d love for you to come share at Simple Supper Tuesday.
http://www.hunwhatsfordinner.com/2014/03/simple-supper-tuesday-54_10.html
Wow Christina this looks absolutely incredible! Great recipe, thanks for sharing!