Search

Lemon Icebox Cake Recipe

Pinterest
Facebook

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure policy for details.

Lemon Icebox Cake is the perfect dessert for hot summer days! It’s always a crowd-pleaser, so it’s perfect for BBQs, picnics, and potlucks. Everyone will be asking for this quick and easy recipe!

Lemon Icebox Cake

This delicious and refreshing lemon icebox cake is perfect for any family gathering or special occasion. With its light and creamy layers, it’s sure to be a hit with both kids and adults alike. The best part? It’s incredibly easy to make!

I’m so excited to share with you this amazing recipe for Lemon Icebox Cake. This no-bake dessert is perfect for those hot summer days when you don’t want to turn on the oven.

It’s creamy, lemony, and incredibly easy to make. Your family will love this sweet treat, and you’ll love how simple it is to put together.

The lemon juice and lemon zest have a refreshing citrus taste, while the sweetened condensed milk adds a smooth sweetness to the filling. You can even try using Meyer lemon for a slightly sweeter and less tart lemon flavor.

The filling combines cream cheese for a cheesecake-like texture with sweetened condensed milk and homemade whipped cream for a creamy pie filling consistency. Together, they create an indulgent dessert that’s not overly sweet and surprisingly easy to prepare.

Topped with vibrant, fresh fruit, this recipe is sure to impress everyone who tastes it. I shared squares of this cake with five neighbors. They all loved it and most asked for the recipe so that they could make it themselves!

If you’re looking for another incredible recipe that’s perfect for summer, be sure to check out Pioneer Woman’s chocolate pie and this delicious lemon icebox pie!

What Is Lemon Icebox Cake?

Lemon Icebox Cake is a no-bake dessert that combines layers of graham cracker crust, lemon cream cheese filling, and whipped cream or whipped topping. It’s a fantastic option when you want to whip up a delicious and elegant dessert without spending hours in the kitchen. This cake is best when chilled, making it perfect for hot summer days or as a make-ahead dessert for special occasions.

Ingredients

Graham cracker crumbs: These crumbs create a delicious and easy crust for our cake. You’ll need about 14 full graham crackers to make 2 cups of crumbs.

Unsalted butter: Melted butter helps bind the graham cracker crumbs together and creates a rich and buttery crust.

Granulated sugar: A touch of sugar sweetens the graham cracker crust and balances out the tart lemon flavors in the filling.

Cream cheese: Full-fat cream cheese provides a creamy and smooth base for the lemon filling. Be sure to use softened cream cheese for the best results.

Sweetened condensed milk: This adds sweetness and a velvety texture to the lemon cream cheese filling.

Lemon zest and fresh lemon juice: These ingredients give our Lemon Icebox Cake its bright and zesty flavor. You’ll need about 3 large lemons for 1/2 cup of fresh lemon juice. It’s easier to zest the lemon if you zest it before juicing it.

Pure vanilla extract: A little vanilla enhances the overall flavor of the lemon filling. Since this is a no bake dessert, I recommend using pure vanilla extract instead of artificial vanilla extract because the flavor difference will be noticeable.

Heavy cream: Whipping heavy cream with powdered sugar creates a light and fluffy topping for this cake. You can also use store-bought whipped topping to save time.

Powdered sugar: This sweetens and stabilizes the whipped cream.

Lemon extract (optional): For an extra lemony flavor, you can add a bit of lemon extract to the whipped cream mixture.

Toppings: Fresh blueberries, raspberries, lemon slices, and mint leaves make beautiful and tasty garnishes for the cake.

The labeled ingredients for lemon icebox cake.

Alternative Ingredients

  • For a fun twist, try using lemon-flavored cookies, vanilla wafers, or shortbread cookies for the crust.
  • Replace fresh lemon juice and zest with orange or lime for a different citrus flavor.

How To Make Lemon Icebox Cake

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Adding graham crackers, melted butter and granulated sugar to a large mixing bowl and combining.

Press this mixture into a parchment-lined 9×13-inch baking dish. (See the recipe card below for the full printable instructions.)

Adding the graham cracker crumb mixture to a lined baking sheet then pressing down once spread out evenly.

Prepare the lemon cream cheese filling: In a large glass or plastic mixing bowl, beat the softened cream cheese until smooth. Gradually add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract.

Adding room temperature cream cheese to a large mixing bowl and then beating until smooth with a hand mixer.

Whip the cream: In a separate bowl, whip the heavy cream, powdered sugar, and lemon extract (if using) until stiff peaks form.

Adding whipping cream and powdered sugar to a large glass mixing bowl and beating unto stiff peaks form.

Assemble the cake: Fold half of the whipped cream into the cream cheese mixture. Spread this filling over the graham cracker crust, then top with the remaining whipped cream.

Pouring the filling over the crust and spreading out evenly.

Chill and serve: Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight. Garnish with fresh berries, lemon slices, and mint leaves before serving. See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.

Adding the remaining whipping cream to top of the cake filling and then covering with plastic wrap before refrigerating.

Pro Tips

  • Make sure your cream cheese is softened to room temperature for a smooth and creamy filling.
  • Using fresh lemon juice and lemon zest will give you the best lemon flavor.
Lifting the set lemon icebox cake out of the baking sheet and then cutting into squares.

Is Icebox Cake Supposed to Be Frozen?

No, icebox cake is meant to be chilled in the refrigerator, not frozen. However, you can freeze it if you need to store it for a longer time.

How Long Does Cake Last In The Icebox?

Lemon Icebox Cake can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 1 month, but be sure to thaw it in the refrigerator overnight before serving.

A side shot of creamy lemon icebox cake squares with a thick crust.

Can I Make This Cake Ahead of Time?

Yes, you can prepare the cake in advance and store it in the refrigerator for up to 3 days or freeze it for up to 1 month. Thaw the frozen cake in the refrigerator overnight before serving.

How Do You Cut an Icebox Cake?

Use a sharp knife to cut the cake into squares, and use a spatula to lift the slices out of the baking dish.

An overhead shot of lemon cake squares garnished on a cutting board.

Why Is It Called an Icebox Cake?

The term “icebox cake” dates back to a time when people used iceboxes to keep their food cold before the invention of modern refrigerators. The cake earned its name because it was chilled in the icebox instead of being baked in an oven. This made it a convenient and popular dessert option, especially during the warmer months when people wanted to avoid using their ovens.

Where Did Icebox Cake Originate?

Icebox cake originated in the United States during the early 20th century when refrigerators became more common in households. The concept of layering cookies or crackers with whipped cream or pudding and allowing them to soften in the refrigerator was a simple and innovative way to create a delicious dessert without using an oven.

A slice of lemon icebox cake with a bite missing with a fork to the side.

When Were Icebox Cakes Popular?

Icebox cakes were most popular during the 1920s and 1930s, but they have remained popular because they’re so easy to prepare and taste delicious.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Pin this recipe for later!

A Pinterest pin image with a picture of lemon icebox cake, with title text at the top.

No Bake Desserts

If you like this recipe, be sure to check out all of our no-bake dessert recipes! Some reader favorites are:

Yield: 12 servings

Grandma’s Lemon Icebox Cake Recipe

The best lemon icebox cake recipe.

Lemon Icebox Cake is the perfect dessert for hot summer days! It’s always a crowd-pleaser, so it’s perfect for BBQs, picnics, and potlucks.

Prep Time 20 minutes
Additional Time 4 hours
Total Time 20 minutes

Ingredients

  • 2 cups graham cracker crumbs (about 14 full graham crackers)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 (8-ounce) packages full-fat cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 Tablespoon lemon zest
  • 1/2 cup freshly squeezed lemon juice (about 3 large lemons)
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon extract (optional)
  • Fresh blueberries, raspberries, lemon slices, and mint leaves, for garnish (optional)

Instructions

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with the butter.
  2. Line a 9x13-inch baking dish with parchment paper, leaving extra hanging over the sides creating a sling. Transfer the graham cracker mixture into the bottom of the prepared baking dish, creating an even layer, and press into place. Set aside.
  3. In a large glass or plastic mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sweetened condensed milk, continuing to beat until well combined.
  4. Add the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
  5. In a separate bowl, whip the heavy cream, powdered sugar, and lemon extract (if using) with an electric mixer on high speed until stiff peaks form.
  6. Gently fold half of the whipped cream mixture into the cream cheese mixture until well combined.
  7. Spread the lemon cream cheese mixture evenly over the graham cracker crust in the baking dish.
  8. Top the lemon layer with the remaining whipped cream, spreading it evenly to cover the entire surface.
  9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  10. When ready to serve, garnish the lemon icebox cake with fresh lemon slices, raspberries, blueberries, and mint leaves, if desired. Cut into squares and enjoy!

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • This cake can also be made ahead and frozen for up to 1 month. To serve, thaw in the refrigerator overnight before garnishing and slicing.
  • For an extra lemony flavor, add 1 teaspoon of lemon extract to the whipped cream mixture.
  • To make this recipe even easier, you can use store-bought whipped topping (like Cool Whip) instead of making your own whipped cream. Simply fold 2 cups of whipped topping into the cream cheese mixture, and use an additional 2 cups for the top layer.
  • For a fun twist, try using lemon-flavored cookies for the crust.

Nutrition Information:

Serving Size:

1/12

Amount Per Serving: Calories: 531Total Fat: 39.4gCarbohydrates: 39.5gFiber: 0.6gSugar: 31gProtein: 7.1g

Nutrition information isn’t always accurate.

DID YOU MAKE THIS RECIPE?

Tag @KeyToMyLime on Instagram so we can see your delicious meal!

Lemon Icebox Cake is a refreshing and delicious dessert that is perfect for any occasion. With its simple ingredients and no-bake preparation, it’s a fantastic option for busy hot summer days.

The best lemon icebox cake recipe.

1 thought on “Lemon Icebox Cake Recipe”

  1. Absolutely delicious!! Had immediate requests for recipe. Didn’t have one ingredient, the sweetened condensed milk..found a recipe and made it myself. Gonna be a new family favorite for sure…thank you for sharing!

    Reply

Leave a Comment

Skip to Recipe