When it comes to lemon desserts, it doesn’t get easier than this no-bake lemon icebox cake, which pairs vanilla cookies with lemony whipped cream for the ultimate low-effort, heat-free confection.
Learn From the Best
What Is Lemon Icebox Cake?
Lemon icebox cake is a sweet, tangy, no-bake dessert consisting of layers of vanilla wafer cookies and lemon-flavored whipped cream. The cake gets refrigerated until the cookies soften and the cake is sliceable. The popularity of icebox cake coincided with the invention of the refrigerator—colloquially referred to as an “icebox”—in the nineteenth century.
5 Tips for Making Lemon Icebox Cake
Lemon icebox cake is among the most popular no-bake dessert recipes. Here are some tips to consider when making the classic dessert:
- 1. Switch up the cookies. Vanilla and chocolate wafers are standard choices for icebox cakes. Still, you can also use a layer of graham crackers, ginger snaps, shortbread cookies, or any other thin, crisp cookie that complements the lemon flavor. Keep in mind that thin, crispy cookies are better for icebox cakes than thick ones, which are more likely to become chewy rather than soft during refrigeration.
- 2. Add extra lemon flavor. Add a thin layer of lemon curd between each cookie and a whipped cream layer for additional tangy citrus flavor. Learn how to make lemon curd at home.
- 3. Experiment with toppings. Garnish this simple summer dessert with fresh berries (like raspberries, blackberries, and blueberries), sliced lemons and lemon zest, crunchy graham cracker crumbles, or chopped nuts. Frost the cake with cream cheese frosting to double down on the tang factor.
- 4. Refrigerate overnight. Refrigerating an icebox cake for at least 8 hours softens the cookies and brings the cake together. The cream will stiffen slightly, but it won’t be as solid as ice cream.
- 5. Store properly. Leftover icebox cake will keep well covered in the refrigerator for up to 4 days. The cookies will continue to soften over time.
Easy Lemon Icebox Cake Recipe
makes
prep time
30 mintotal time
30 minIngredients
Note: The total time does not include 8 hours of inactive time.
- 1
Line an 8-inch baking dish with plastic wrap, leaving a generous overhang on all sides.
- 2
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Alternatively, add the heavy cream to a large bowl and use an electric mixer to whisk.
- 3
Make the lemon filling. Add the lemon pudding mix, powdered sugar, vanilla extract, lemon juice, and lemon zest to the whipping cream. Continue whipping the mixture on high until stiff peaks form.
- 4
Spread a thin layer of the lemon filling on the bottom of the loaf pan. This layer will form the top of the cake.
- 5
Top the lemon pudding mixture with a single layer of vanilla wafer cookies. Break up the cookies to close any gaps, if needed. Top the cookies with another layer of the lemon filling.
- 6
Repeat this layering process until the pan is full, ending in a layer of vanilla wafer cookies, which will be your crust.
- 7
Wrap the plastic wrap overhang over the top of the cake and refrigerate the pan overnight, for at least 8 hours.
- 8
To serve, unfold the plastic wrap from the top of the pan and invert it onto a serving dish. Remove the plastic wrap, slice, and serve.
Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.