Name: Lemon Icebox Cake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 box graham crackers; 1 can (14 oz) sweetened condensed milk; 1/2 cup fresh lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; 2 cups whipped topping or whipped cream; Optional garnish: lemon slices, extra zest, or mint leaves

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Lemon Icebox Cake is a light and zesty no-bake dessert that layers lemon-flavored cream with soft graham crackers for a refreshing and satisfying treat. Perfect for spring and summer, this chilled cake is incredibly easy to make and delivers a burst of citrus flavor in every bite.

Why You’ll Love This Recipe

This lemon dessert is ideal for warm-weather gatherings or when you want a quick, fuss-free sweet treat. It’s cool, creamy, and tangy, with a texture that softens to cake-like perfection as it chills. With minimal ingredients and no baking, it’s a guaranteed crowd-pleaser that requires little effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham crackers
Sweetened condensed milk
Whipped topping or whipped cream
Lemon juice
Lemon zest
Vanilla extract
Optional garnish: lemon slices, zest, or mint leaves

Directions

In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Stir until well blended.
Fold in the whipped topping or whipped cream to create a light and fluffy lemon filling.
In a baking dish, layer graham crackers along the bottom.
Spread a layer of the lemon filling over the crackers.
Repeat the layering process until all ingredients are used, ending with a layer of cream.
Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened.
Garnish with lemon zest or slices before serving.

Servings and timing

Servings: 9
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes

Variations

Berry twist: Add layers of fresh blueberries or raspberries between the cream.
Lime version: Swap lemon juice for lime juice for a tart and tropical alternative.
Cookie crust: Use vanilla wafers or shortbread cookies instead of graham crackers.
Cream cheese layer: Blend softened cream cheese with the filling for a richer texture.
Layered parfaits: Serve in individual jars or glasses for a portable, elegant dessert.

storage/reheating

Store the Lemon Icebox Cake covered in the refrigerator for up to 4 days. This dessert is best served cold and does not require reheating. Freezing is not recommended, as the texture may become watery upon thawing.

FAQs

Can I make this cake ahead of time?

Yes, it’s ideal to make a day in advance so the layers fully meld together.

What kind of whipped topping should I use?

Either store-bought whipped topping or homemade whipped cream will work well.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for optimal flavor, but bottled can be used in a pinch.

Can I add cream cheese to the filling?

Yes, cream cheese adds richness and a cheesecake-like texture.

Is this dessert overly tart?

No, the sweetness from the condensed milk balances the tartness of the lemon.

How do I get clean slices?

Use a sharp knife and wipe between cuts for neat slices.

Can I use other citrus fruits?

Yes, lime, orange, or grapefruit juice can be substituted for lemon.

Do I need to chill it overnight?

At least 4 hours is needed, but overnight is ideal for best texture.

How long does it keep in the fridge?

It stays fresh for up to 4 days when properly stored.

Can I add a topping?

Yes, try whipped cream, lemon zest, or fresh berries for an attractive finish.

Conclusion

Lemon Icebox Cake is a delightful dessert that’s bright, creamy, and easy to prepare. With its no-bake simplicity and refreshing citrus flavor, it’s perfect for entertaining or whenever you crave a light and luscious treat. Whether served as a family dessert or at a summer gathering, this cake is sure to impress with minimal effort.

Lemon Icebox Cake

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Lemon Icebox Cake is a refreshing no-bake dessert made with layers of graham crackers and lemon-infused whipped cream. It’s creamy, tangy, and perfect for spring and summer gatherings, offering a burst of citrus in every bite.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 9 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 box graham crackers
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
2 cups whipped topping or whipped cream
Optional garnish: lemon slices, extra zest, or mint leaves

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Instructions

In a mixing bowl, stir together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
Gently fold in the whipped topping or whipped cream until the mixture is light and fluffy.
In an 8×8-inch or 9×9-inch baking dish, layer graham crackers along the bottom.
Spread a layer of the lemon cream mixture over the crackers.
Repeat layers until all ingredients are used, finishing with a layer of the cream mixture on top.
Cover the dish and refrigerate for at least 4 hours, preferably overnight, until the graham crackers have softened.
Before serving, garnish with lemon zest, lemon slices, or mint leaves if desired.