Best 8 Lemon Icebox Cake Recipes

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

LEMON GINGER ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

LEMON ICEBOX CAKE

Steps:

• Make candied peel:
• Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
• Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
• Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
• Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
• Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
• Whip cream:
• Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
• For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.

RASPBERRY-LEMON ICEBOX CAKE

Steps:

• In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
• In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
• Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
• Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
• Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.

RASPBERRY LEMON ICEBOX CAKE

Steps:

• Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
• Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
• Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
• Remove from fridge, cut into squares, and serve.

LEMON ICEBOX CAKE

Steps:

• Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
• Transfer to a greased 9x13 pan.
• Bake at 350* for 35-40 minutes or til done.
• Allow to cool completely.
• In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
• Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.

MISS LINDA'S LEMON ICEBOX CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 2-layer cake.
• In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
• Cool and split the two cake layers. Fill with lemon filling.
• Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
• Keep refrigerated.

REFRESHING LEMON ICEBOX CAKE

Steps:

• 1. Preheat oven to 350. Spray and flour 2 9-inch cake pans.
• 2. Mix cake mix and eggs (slightly beaten). Stir in oil, mix in Sprite or 7-up until blended. Beat about a minute more.
• 3. Pour into greased and floured pans. Cook about 25 minutes or until a toothpick comes out clean... DO NOT OVERCOOK.
• 4. Let cake cool and slice each half into two layers. This will make 4 layers.
• 5. To make the filling, combine condensed milk and lemon juice. Put filling between layers, not to let filling seep onto sides. Take each cake piece and place it on top of the filling. You should now have 2 complete layers.
• 6. To make the icing, mix condensed milk and lemon juice together then fold into Cool Whip.
• 7. Place a bit of the Icing between the 2 layers.
• 8. Stack the cake and then ice the rest of the cake.
• 9. Put a dollop of any leftover icing on each slice of cake.