This Lemon Icebox Cake is so moist and creamy and is perfect lemony goodness! Great for summertime or ANY time.
Lemon Icebox Cake
Oh y'all!! If you're a fan of a traditional lemon icebox pie you HAVE to try this Lemon Icebox Cake! I made this one for Easter a few years ago and everyone raved about it. Shhhhh, I didn't tell them how easy it was. 🙂 We'll keep that our little secret!
🍴 TIP: You can also find this recipe in Week 2 of our Summer Menu Planning Made Easy Set!
Ingredients for Lemon Icebox Cake:
- lemon cake mix (plus a couple of eggs and oil to make the cake)
- sweetened condensed milk
- fresh lemon juice
- lemon zest
- frozen whipped topping
How to assemble Lemon Icebox Cake:
- Bake cake according to package directions in 2 cake pans. Cool.
- When cool, slice each layer in half horizontally, making 4 layers.
- In a medium mixing bowl, combine 2 cans sweetened condensed milk, 1/2 cup fresh lemon juice and some lemon zest. Reserve half of mixture, and set aside.
- Using half of the lemon milk mixture, pour between each cake layer.
- Gently fold the whipped topping into the reserved lemon milk mixture. Using this as the frosting, frost the entire cake. You may have some frosting leftover.
- Chill overnight in the refrigerator before serving.
A few tips for making Lemon Icebox Cake:
- Let the cake layers cool completely before slicing them in half to make 4 layers. Using a serrated knife will make easy work of this.
- Don't overlook dividing the sweetened condensed milk and lemon mixture in half in step 3. You'll use half of this mixture to pour between the cake layers and then you'll mix the whipped topping with the remaining half for the frosting.
- Now to the frosting. It's very important for the cake to be cooled before attempting to frost it. It's also best to keep the cool whip in the refrigerator (thawed) before mixing with the lemon mixture. This helps it stay a bit more firm and makes for easier frosting. As you're frosting you may question whether the frosting will hold up. It will but you'll want to get the frosted cake in the refrigerator and let it hang out in there overnight. You'll also want to refrigerate any leftovers as well.
Lemon Icebox Cake
Ingredients
- 1 18.25 oz lemon cake mix
- 2 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- lemon zest from half a lemon
- 12 oz frozen whipped topping thawed
Instructions
- Bake cake according to package directions in 2 cake pans. Cool.
- When cool, slice each layer in half horizontally, making 4 layers.
- In a medium mixing bowl, combine sweetened condensed milk, lemon juice and lemon zest. Reserve half of mixture and set aside.
- Using half of the lemon milk mixture, pour between each cake layer.
- Gently fold the whipped topping into reserved lemon milk mixture. Using this as the frosting, frost the entire cake.
- Chill overnight in the refrigerator before serving.
Looking for more yummy meals like this Lemon Icebox Cake? This meal is from week two of our summer menu plans. They include 60 amazing dinner recipes and 12 desserts too! You also get access to our private Facebook group – full of tips and tricks for all of these meals.
Print your Free Monthly Meal Plan Calendar and join us in making yummy food for your family each night.
A HUGE thank you to Kelley and Abbey in our PPP Supper Club Private Facebook Group for sharing their pictures of the Lemon Icebox Cake. We all love this one! Would you love to be part of our menu planning community? Order any of our menu plans from the Passionate Penny Pincher Shop and you'll get free lifetime membership. It's the happiest meal-plan-making-corner of the internet!
Do you only frost the outside of the cake and not between layers since you’ve poured the milk between layers already?
You frost between the layers as well! The milk is to keep the cake moist!