Lemon Icebox Cake
This Lemon Icebox Cake is a no-bake treat with layers of citrusy cream and graham crackers, perfect for a refreshing summer dessert.
Equipment
- 1 9-inch square baking dish
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Lemon Cream
- 1 can 14 oz sweetened condensed milk
- 1 cup heavy whipping cream
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
Cake Layers
- 1 box graham crackers
- Optional: fresh berries for topping
Instructions
Preparation
- In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Set aside.
- In another bowl, combine sweetened condensed milk, lemon juice, and lemon zest. Stir until well combined.
- Gently fold the whipped cream into the lemon mixture until fully incorporated.
Assemble the Cake
- In a 9-inch square baking dish, arrange a layer of graham crackers. Spread a layer of the lemon cream over the crackers. Repeat layering until all cream is used, ending with a layer of cream.
Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Once chilled, cut the cake into slices and serve. Top with fresh berries if desired.
Storage
- Store any leftover cake in the refrigerator, covered, for up to 3 days.
Notes
Pro Tips: Use fresh lemons for the best flavor. Allow cake to chill overnight for optimal results.
Ingredient Substitutions: Substitute graham crackers with digestive biscuits for a different texture.
How to Serve: Garnish with fresh berries or mint leaves for an added touch.
Storage & Freshness: Keep refrigerated for up to 3 days.
Make-Ahead Tips: Prepare the cake a day in advance for the flavors to meld perfectly.
Ingredient Substitutions: Substitute graham crackers with digestive biscuits for a different texture.
How to Serve: Garnish with fresh berries or mint leaves for an added touch.
Storage & Freshness: Keep refrigerated for up to 3 days.
Make-Ahead Tips: Prepare the cake a day in advance for the flavors to meld perfectly.