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This easy Lemon Icebox Cake recipe is made with only 6 ingredients! It’s the perfect no bake “cake” for hot summer days or anytime – a creamy lemon filling with tart lemon flavor between layers of graham crackers.An icebox cake is the perfect make-ahead dessert too!
Try these other no bake lemon desserts like Lemon Lush and No Bake Lemon Cheesecake.
No Bake lemon Icebox Cake (With Instant Lemon Pudding Mix)
Lemon desserts are always at the top of my list for anytime – especially those warmer summer days when you need a dessert, but don’t want to turn on the or spend hours preparing something. This lemon icebox cake is the perfect dessert because it’s a no bake dessert, so easy to make with only 6 ingredients, and it’s full of sweet and tart lemon flavor with a fluffy and creamy filling with homemade whipped cream.
Make it ahead of time because a traditional icebox cake need hours of fridge time before it’s ready to serve. And don’t skip on the chill time either, it blends and intensifies the lemon flavors, thickens the layers, and chills the dessert which makes it so yummy.
Simple Ingredients Needed (Only 6 Ingredients Needed!)
- Granulated Sugar : The sugar helps to sweeten the whipped cream and it combines with the fresh lemon zest to make a lemon sugar, which gives the whipped cream a bright & fresh lemon flavor.
- Fresh Lemon Zest : You will need about 1 large lemon’s worth of zest. I use a citrus zester but a microplane or the fine side of a cheese grater will also work.
- Heavy Whipping Cream : No substitutes!
- Instant Lemon Pudding Mix : I use Jell-O brand Instant Lemon Pudding Mix; It’s important that you get ‘instant’ pudding and not ‘cook & serve’ pudding. Instant pudding mix is the kind that only combined with milk, while cook & serve requires the stove top and heat to make the pudding.
- 2% Milk : This is the best milk to use when making pudding because it has some fat in it, but not so much that it will cause the pudding to be lumpy. 1% is another great option and whole milk can be used, but 2% is the best one to use.
- Graham Crackers : You need 21 whole graham crackers to make this icebox cake recipe. You may have to break a few apart in order to create the layers of graham crackers.
How To Make EASY Lemon Icebox Cake (Printable Recipe Card)
In a large mixing bowl, add the granulated sugar and lemon zest. Use your clean hands, or a fork, to rub the zest into the sugar unit very fragrant. Pour in the heavy whipping cream, and use an electric mixer at medium speed, increase the speed as needed, to whip the cream unit it’s in stiff peaks; about 5 minutes. Set the whipped cream bowl aside.
In a seperate large bowl, whisk the instant lemon pudding mix and milk until it starts to thicken. Let the pudding rest for 3 minutes until it’s very thick and set. Stir in half of the lemon whipped cream unit it’s well mixed.
Lay a single layer of graham crackers in the base of a 9×13 baking pan. If needed, break some graham crackers apart to fill in any gaps.
Spread half of the pudding mixture evenly over the graham cracker layer. Repeat another layer of graham crackers and then the remaining half of the lemon pudding mixture.
End with one final layer of graham crackers and spread the remaining whipped cream over top for the final layer. Smooth it out with an offset spatula or spoon.
Cover the baking pan with a lid or plastic wrap, and refrigerate for at least 6-8 hours before serving, or up to overnight.
Cut the lemon icebox cake into squares and place a lemon slice on top of each one (if wanted), and serve chilled from the fridge.
How To Store Leftover Icebox Cake
- Refrigerator : To store the dessert, make sure the baking pan is covered tightly in plastic wrap or with a lid, and store it inside the fridge for up to 3-4 days. The graham crackers will soften in the fridge and may get too soggy if left in there for too long. You can also remove individual slices of the icebox cake and place them inside an airtight container for storage.
- Freezer : I personally don’t like freezing icebox cakes because once frozen and thawed, the pudding lemon mixture tends to separate and not be as thick. But, you can freeze it if wanted. Cover the dessert with plastic wrap and then again aluminum foil, and store it in the freezer for up to 2 months. Thaw overnight in the fridge before serving chilled from the fridge.
Helpful Tips
- Rubbing the sugar + lemon zest intensifies the lemon flavor and helps it be more evenly distributed in the whipped cream. It only takes a few minutes and makes a huge difference to get the best tangy lemon flavor possible.
- Serve the dessert with fresh lemon slices and/or fresh fruit such as fresh berries like fresh blueberries, strawberries or raspberries.
- Warm a sharp knife under hot water to cut clean slices for serving.
- Instead of graham crackers try using vanilla wafers, lemon cookies, or shortbread cookies.
- Don’t skip or shorten the fridge time; this icebox cake needs at least 6-8 hours fridge time before serving it. You can also make it up to 24 hours ahead of time, or overnight, before serving it.
- Serve this lemon icebox cake chilled straight from the fridge for the best taste and texture.
More Icebox Cakes You’ll Love
- Strawberry Icebox Cake
- Oreo Icebox Cake
- Chocolate Icebox Cake
- S’mores Icebox Cake
- Funfetti Icebox Cake
- Chocolate Eclair Icebox Cake
- Banana Split Icebox Cake
- Nutter Butter Icebox Cake
- Chocolate Peanut Butter Icebox Cake
Lemon Icebox Cake
Ingredients
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon zest (about 1 large lemon)
- 3 cups heavy whipping cream
- 2 boxes (3.4 oz each) instant lemon pudding mix
- 3 cups 2% milk
- 21 whole graham crackers (or more if needed)
Instructions
- In a large mixing bowl, add the granulated sugar and lemon zest. Use your clean hands, or a fork, to rub the zest into the sugar until very fragrant.Pour in the heavy whipping cream, and use an electric mixer at medium speed, increase the speed as needed, to whip the cream unit it's in stiff peaks; about 5 minutes. Set the whipped cream bowl aside.1/2 cup granulated sugar, 2 teaspoons fresh lemon zest, 3 cups heavy whipping cream
- In a separate large bowl, whisk the instant lemon pudding mix and milk until it starts to thicken. Let the pudding rest for 3 minutes until it's very thick and set. Stir in half of the lemon whipped cream unit it's well mixed.2 boxes (3.4 oz each) instant lemon pudding mix, 3 cups 2% milk
- Lay a single layer of graham crackers in the base of a 9×13 baking pan. If needed, break some graham crackers apart to fill in any gaps.21 whole graham crackers
- Spread half of the pudding mixture evenly over the graham cracker layer. Repeat with another layer of graham crackers and then the remaining half of the lemon pudding mixture.
- End with one final layer of graham crackers and spread the remaining whipped cream over top for the final layer. Smooth it out with an offset spatula or spoon.
- Cover the baking pan with a lid or plastic wrap, and refrigerate for at least 6-8 hours before serving, or up to overnight.
- Cut the lemon icebox cake into squares and place a lemon slice on top of each one (if wanted), and serve chilled from the fridge.
Nutrition
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