Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes. With layer upon layer of scrumptious flavors, this is your go to cake this summer. Perfection without ever turning the oven on.
I have made this cake 5 times already and it has received some of the best reviews ever. The comments are truly insane. My favorite comment was "it tastes like a slice of sunshine". Yes! That is absolutely the best description I could have asked for.
It all starts with a layer of fresh whipped cream topped with a layer of lemon cloud filling and then a layer of shortbread cookies. After loading it up a second time the cake is popped in the freezer and then topped with whipped cream frosting.
One of our fabulous readers messaged me to tell me that their favorite way to stabilize whipped cream for frosting was to use dry pudding mix (instead of shortening or gelatin). I jumped on that quick and easy method and incorporated that tip into the creation of this icebox cake. I have to tell you that this cake features the best whipped cream frosting I have ever eaten!
After all the testing and sampling, I have one Lemon Cloud No-Bake Ice Box Cake left in the freezer. It's destiny is a welcome gift for our new next door neighbors. I am sure they will love it as much as we do.
It probably comes as no surprise to hear me admit that I have a bit of a lemon 'thing'. If you have seen our selection of lemon dishes here on our website or our Lemon Love Pinterest board with over 800 pins you may have had a clue.
With a lemon tree bursting with fruit, I had no choice but to use my citrus bounty to create fabulous lemon dishes that are going to rock your world. We have a ton more coming in the next few weeks. What are you cooking with lemons these days?
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make Lemon Cloud No-Bake Ice Box Cake:
- For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.
What you will need to make Lemon Cloud No-Bake Ice Box Cake:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite fabulous no-bake dessert recipes:
No-Bake Strawberry Shortcake Icebox CakePeanut Butter Caramel No-Bake Ice Box Cake
Extreme Reese's Peanut Butter No-Bake Pie
See how easy this Lemon Cloud No-Bake Icebox Cake is to make. Watch the video!!!
Yield: 12
Lemon Cloud No-Bake Ice Box Cake
Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes. With layer upon layer of scrumptious flavors, this is your go to cake this summer. Perfection without ever turning the oven on.
prep time: 25 MINScook time: total time: 25 mins
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (2-4 lemons)
- 2 tablespoons fresh lemon zest (optional)
- yellow food coloring (optional)
- 4 cups heavy cream (divided)
- 1 cup powdered sugar (divided)
- 1 (10 ounce) package Lorna Doone shortbread cookies
- 1 tablespoon Jello Instant Cheesecake pudding mix (dry)
Instructions
- In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add 1/2 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
- Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined. Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling. Fold whipped cream into lemon filling. Set aside.
- Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer. Top with a layer of cookies, breaking them if necessary to make them fit.
- Then add the remaining whipped cream, smoothing out evenly. Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit. Cover with plastic wrap and freeze for 3-4 hours (or overnight).
- Before serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).
- Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.
- Serve and enjoy!
DONNA'S NOTES
- For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
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Originally Published: 4/19/15
Is this served frozen?
ReplyDeleteIt is, but if you prefer you can let it sit on the counter for 10 minutes to soften a bit. Enjoy and let us know how it goes.
DeleteThis looks great!!! I am going to try it - the lemon one!!! HK
ReplyDeleteI majorly need some no bake recipes in my archives,and I am loving this for Spring! That lemon is so fresh and perfect - pinned!
ReplyDeleteI guess this gives me a good excuse to buy more lemons :) Gorgeous!
ReplyDeleteOh, my! That is another gorgeous looking cake! I would love to be your neighbor, so I could have yummy treats like this delivered to me :-)
ReplyDeleteThis looks like a "must make" recipe. Along with all your others!
ReplyDeleteI love this cake! Thanks for sharing. I have a lemon addiction as well. Cannot wait to try this.
ReplyDeleteThis dessert looks delicious! Loving all things lemony this time of year!
ReplyDeleteI can see why this dessert got rave reviews! I happen to be a lemon lover as well, this is a must try for me!
ReplyDeleteWow! This is so pretty and looks to die for!!
ReplyDeleteThis sounds amazing and simple. I'm going to try it and bring one for a dessert to go with a meal being delivered in a few days. I have one dumb question, though. It doesn't say to remove it from the pan, but the picture looks as if you've removed it and flipped it over before "frosting" it. Is that right? I just want to clarify before I make it to give away. Thanks much.
ReplyDeletebottom of recipie states: Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.
DeleteWhen do you use the dry pudding mix
ReplyDeleteMy question too!
DeleteIn the frosting. Last step before serving. Enjoy!
DeleteBefore serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).
I'm making this lemon desert tomorrow for a birthday the next day. Looks so luscious & delicious.
ReplyDeleteI hope to hear back. Enjoy, let us know how it went!
Deletewhen is the sweetened condensed milk used? I've read it several times and I can't find it.
ReplyDeletewhen is the sweetened condensed milk used? it looks delicious.
ReplyDeletenever mind I found it. guess I was skipping over the word.
ReplyDeleteOh holy cow, I wish I was your new next door neighbor. You could just bring that cake right from the freezer to my kitchen...it looks and sounds amazing! It might just have become Easter dessert for my family. :-)
ReplyDeleteI am in England and have no idea what 'pudding mix' is? Is there any alternative please?
ReplyDeletePudding mix is a dry instant pudding powder. Comes in flavors. Just add milk, pudding powder, mix and then chill.
DeleteIn this recipe, just add powder as is.
In the US it's Jello Instant pudding mix.
DeleteOr Hershey instant pudding mix.
I believe it would be custard powder in the UK, like Bird's. Not sure if it would be available in cheesecake flavour but I'm sure vanilla would do.
DeleteI making this for Easter dinner and don't want to be rushed. Can I frost it that morning? Should I put it back in the freezer or us it ok in the fridge?
ReplyDeleteI just found your recipe....and I can't wait to make this. This is the first dessert of this type that I have found without cream cheese (which makes me sick) Thanks :-D
ReplyDeleteMade this last night.
ReplyDeleteIt's so easy to make and oh so yummy! Thanks for the recipe. 💚💚💚
I don't have any shortbread cookies, so going to try either Nilla wafers or Graham crackers. Anyone out there substituted with these ingredients?
ReplyDeleteHighlight of a backyard famity cookout. I substituted 1 tablespoon of lemon instant pudding mix to give an extra lemon punch. Next time I make this creamy cool dessert, I will cut the whipped cream in half both for the filling and for the frosting.
ReplyDeleteI just finished this OMG!!! this is the best! now I'm making one for Christmas party tomorrow I truely love this cake
ReplyDelete