Creamy, tangy, and perfectly sweet, this no-bake lemon icebox cake is the kind of treat you crave when the weather warms up or when you just need a little brightness in your day! Made with only a few simple ingredients, this lemon icebox cake comes together in minutes and chills to perfection in the fridge. Zero baking. Zero fuss. 100% delicious!
We are big lemon fans in this house! My son and my husband fight over whatever lemon dessert I make, so sometimes I have to double the recipe, and this is the case whenever I make this no bake lemon icebox cake!
This no bake dessert recipe is quick, easy, and guaranteed to impress! My kids love the creamy layers and bright citrus flavor, and I love that I don’t even have to turn on the oven. It’s the kind of make-ahead lemon dessert that disappears the minute it hits the table. I usually have to hide a slice in the back of the fridge if I want any leftovers!
What makes this lemon refrigerator cake extra special is that it tastes like you spent hours making it, but it’s actually one of the easiest lemon desserts you’ll ever try. Serve it with my whipped lemonade or my lemon cheesecake no bake pie for a lemon filled dessert table!
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What is an Icebox Cake?
An icebox cake is a classic no-bake dessert that dates back to the early 1900s. It's typically made by layering cookies or graham crackers with some type of creamy filling. It's homemade whipped cream, pudding, or sweetened condensed milk mixtures and then letting it chill in the fridge (or "icebox") until the layers turn into a cake-like texture. This lemon version is a zesty twist on the original, and it’s just as nostalgic and crowd-pleasing.
Give my chocolate icebox cake and pumpkin icebox cake a try too!
Ingredients in a Lemon Icebox Cake
Here’s everything you’ll need to make this easy lemon icebox cake:
- 1 (14 oz) can sweetened condensed milk. Find this in the baking aisle of your local grocery store.
- 1 tub whipped topping (like Cool Whip). If you prefer, you can definitely make your own homemade whipped cream. You'll want about 4 cups of homemade whipped cream.
- Fresh lemon juice (about 2–3 lemons). Fresh lemon juice is best, but if you are in a pinch, you can use the bottled lemon juice.
- Lemon zest. This enhances the lemon flavor even more!
- 1 box graham crackers (about 18–20 full sheets). I like to use honey graham crackers, but you can use plain or cinnamon if you prefer.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make an Icebox Lemon Cake
Step 1
In a large mixing bowl, whisk together the sweetened condensed milk and whipped topping.
Step 2
Pour in the lemon juice and lemon zest and then mix until smooth and slightly thickened.
Step 3
In an 8x8-inch baking dish, spread a thin layer of lemon filling on the bottom. Add a single layer of graham crackers on top, breaking pieces as needed to fit. Spread a generous layer of lemon filling over the graham crackers. Repeat the layers graham crackers, lemon filling until all your ingredients are used up. Be sure to finish with a layer of lemon filling on top.
Step 4
Cover the dish with plastic wrap and refrigerate for at least 4–6 hours, or overnight, to allow the graham crackers to soften into a cake-like texture. Top with extra whipped cream or lemon zest if desired. Slice and serve chilled.
Tips and Tricks
- Let it chill overnight for the best texture. The graham crackers need time to absorb moisture and soften.
- Use fresh lemon zest and juice for the brightest, freshest flavor.
- Break graham crackers evenly so you get neat layers.
- Want more lemon flavor? Add ½ teaspoon lemon extract to the filling to really kick up that lemon flavor!
- Make it in individual cups for cute, portable servings. This would be great on a buffet with a lot of people.
Storage Instructions
Store in the fridge covered tightly with plastic wrap or in an airtight container. It keeps well for 3–4 days.
This is a great recipe to freeze for later! Freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw in the fridge overnight.
Frequently Asked Questions
Yes, but fresh lemon juice will give the best flavor. If using bottled, make sure it’s 100% lemon juice with no added sugar.
Yes! Use gluten-free graham crackers. Everything else in the recipe is naturally gluten-free.
Absolutely! Just whip about 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
Lemon Icebox Cake
Equipment
- 8x8 inch baking dish
- Mixing Bowls
Ingredients
- 14 oz Can of sweetened condensed milk
- 1 tub Cool Whip About 4 cups
- ½ cup Lemon Juice Fresh or bottled
- 1 tablespoon Lemon zest
- 18-20 Graham crackers
Instructions
- In a large bowl, whisk together the sweetened condensed milk, whipped topping, lemonjuice, and lemon zest until smooth and slightly thickened.
- In a 9x13-inch dish, spread a thin layer of lemon filling on the bottom. Add a layer of graham crackers, breaking pieces to fit if needed. Spread a generous layer of lemon filling over the crackers.
- Repeat layers until you run out, finishing with a top layer of lemon filling. Cover and refrigerate for at least 4–6 hours (or overnight) so the graham crackers soften into a cake-like texture.
- Top with extra lemon zest or dollops of whipped cream if desired. Slice and enjoy chilled!
Notes
- For a thicker icebox cake, use an 8x8 inch baking dish.
- I like using honey graham crackers, but feel free to use cinnamon graham crackers or even gluten free graham crackers.
- If you prefer to not use cool whip, feel free to make your own homemade whipped cream. You'll need about 4 cups of whipped cream.
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