Best 6 Ice Box Lemon Drop Cake Recipes

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Tantalize your taste buds with the delectable Ice Box Lemon Drop Cake, a symphony of flavors and textures that will transport you to a realm of culinary bliss. This no-bake dessert is a harmonious blend of tangy lemon, creamy sweetness, and a delightful graham cracker crust. With just a few simple steps, you can create this refreshing cake that is perfect for any occasion, from casual gatherings to festive celebrations.

Along with the classic Ice Box Lemon Drop Cake recipe, this article features a collection of enticing variations that cater to diverse preferences and dietary needs. Indulge in the luscious Lemon Blueberry Ice Box Cake, where bursts of juicy blueberries complement the zesty lemon flavor. For a tropical twist, embark on a culinary journey with the Lemon Coconut Ice Box Cake, which combines the vibrant flavors of lemon and coconut.

If you're seeking a gluten-free option, the Almond Flour Lemon Ice Box Cake offers a delightful alternative with its nutty flavor and delicate texture. And for those who prefer a vegan dessert, the Vegan Lemon Ice Box Cake provides a delightful plant-based indulgence. Each variation promises a unique taste experience that will leave you craving more.

Here are our top 6 tried and tested recipes!

LEMON AND BERRY ICEBOX CAKE



Lemon and Berry Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 12 servings

Number Of Ingredients 9

1 quart heavy cream
1 cup powdered sugar
1 tablespoon clear imitation vanilla
One 25-ounce package lemon sandwich cookies
One 11-ounce jar raspberry preserves (about 1 cup)
1/2 cup fresh raspberries
One 11-ounce jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves

Steps:

  • Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
  • Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
  • Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

ICE BOX LEMON DROP CAKE



Ice Box Lemon Drop Cake image

This is one of the moistest cakes we've ever had! (We attribute that to the addition of the buttermilk... along with the TLC that goes into the prep.) It almost has a creamy texture reminding us of a firm custard. An easy cake to throw together for a potluck or when you want a yummy dessert. Perfect for a fresh finish to any...

Provided by JANE LOUISE

Categories     Cakes

Time 50m

Number Of Ingredients 13

CAKE
1 Duncan Hines Moist Deluxe Supreme lemon cake mix
1 pkg lemon instant pudding mix, 3 oz
1/3 c vegetable oil
1 c water
1/3 c lemon juice
1 c buttermilk
3 eggs
GLAZE
4 c confectioners sugar
1/3 c lemon juice
3 Tbsp vegetable oil
3 Tbsp water

Steps:

  • 1. In a large bowl, stir together dry cake mix and pudding mix.
  • 2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
  • 3. Add to dry mixture.
  • 4. Beat until combined.
  • 5. Pour cake into a greased 9x13 pan.
  • 6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
  • 7. ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
  • 8. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
  • 9. Store cake in the fridge and serve cold or room temp.

LEMON ICE-BOX CAKE I



Lemon Ice-Box Cake I image

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

14 graham crackers, crushed
½ cup white sugar
½ cup melted butter
1 (12 fluid ounce) can evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
1 (3 ounce) package lemon flavored Jell-O®
1 cup crushed pineapple, drained
½ cup graham cracker crumbs
¼ cup maraschino cherries, drained and chopped

Steps:

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

I have been making this cake for years, it is my go to for any occasion. It is moist, refreshing, easy to make and everyone loves it. Actually I love just about anything with cool whip. I hope you love it too.

Provided by Amy Hilliard

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 7

1 box duncan hines lemon cake mix
4 eggs
1/2 c oil
1 box vanilla pudding (small)
1 box cool whip (thawed)
1 can(s) frozen lemon-aid (lrg, thawed)
1 can(s) condensed milk

Steps:

  • 1. Mix the cake mix, vanilla pudding, oil and eggs until it is smooth. Don't over beat.
  • 2. Bake the cake in a 9X13 metal pan at 350 degrees until a tooth pick comes out clean. It usually only takes about 20 to 30 minutes, depending on your oven.
  • 3. While the cake is baking, combine cool whip (thawed), condensed milk and (thawed) lemon aid.
  • 4. Pour over hot cake. I sometimes punch holes in the cake before, I pour the mixture. Then refrigerate the cake for at least an hour. I usually leave it overnight.

LEMON ICEBOX CAKE



Lemon Icebox Cake image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

Steps:

  • In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CHERRY AND LEMON ICE-BOX CAKE



Sour Cherry and Lemon Ice-Box Cake image

Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

Provided by Edd Kimber

Categories     Dessert     Frozen Dessert     Cake     No-Cook     Cherry     Lemon     Marscarpone     Milk/Cream     Kirsch     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield Serves 12

Number Of Ingredients 14

Unsalted butter or neutral-tasting oil, for greasing
For the sour cherry compote:
600 g (1 lb 5 oz) frozen pitted sour cherries, defrosted
120 ml (4 fl oz / ½ cup) kirsch
100 g (3½ oz / ½ cup) caster (superfine) sugar
Juice of ½ lemon
2 tablespoons cornflour (cornstarch)
For the filling:
250 g (9 oz / 1⅛ cups) mascarpone, at room temperature
35 g (1¼ oz / ¼ cup) icing (powdered) sugar
800 ml (28 fl oz / 3⅓ cups) double (heavy) cream
1 teaspoon vanilla bean paste
150 g (5½ oz / ½ cup) lemon curd
270 g (9¾ oz) digestives, graham crackers or speculoos biscuits

Steps:

  • Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
  • For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
  • Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
  • For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
  • To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
  • Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
  • Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
  • Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
  • Make sure the butter and cream cheese are softened to room temperature before you start baking. This will help them mix together more easily and create a smooth batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help the cake rise evenly.
  • Let the cake cool completely before you frost it. This will help the frosting set properly.
  • Serve the cake cold. This will help the frosting stay firm and the cake will be more refreshing.

Conclusion:

The ice box lemon drop cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic summer cake that is sure to please everyone.

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