Easy Lemon Icebox Cake (No-Bake Recipe) + Video
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Lemon Icebox Cake is easy to make and bursting with bright citrus flavor. Serve this no bake treat for a little sunshine throughout the year! When it comes to lemon desserts, you’ll love the tangy lemon flavor. You’re going to obsess over the creamy lemon filling!
No bake desserts are the perfect way to make something sweet without ever having to turn on the oven!
This no bake lemon dessert is sure to help your love of cooking – because it’s perfect for hot summer days!
The first time that you make this easy lemon icebox cake, you’ll be hooked. It’s one of my favorite make-ahead dessert recipes that has amazing taste and flavor.
The hardest part of this lemon cake recipe is pacing yourself to not entire the entire easy dessert.
Keep this dessert recipe handy for the next time that you are looking for the perfect dessert.
The layers of this no bake lemon icebox cake recipe are so good! Why wait for special occasions to make it?
Table of Contents
No Bake Lemon Icebox Cake
Layer upon layer of tender cookies, tart lemon filling, and homemade whipped cream add a scrumptious twist to the classic lemon icebox cake recipe.
It truly tastes “like a slice of sunshine.”
Lemon Bars are another easy citrus dessert that is popular at bake sales and parties. They’re ready in a fraction of the time, and you only need 7 simple ingredients!
Or, try my Rosemary Lemon Pound Cake for something a little more refined.
Tender, fragrant, and lightly sweet, this loaf is perfect with a cup of coffee in the morning or after a heavy meal.
How To Make Lemon Icebox Cake
While this is prepped and ready for the freezer in just 25 minutes, it needs several more hours to chill.
Be sure to give yourself plenty of time or make it the day before, so it’s ready to serve when you need it!
Mix the whipped cream and lemon filling in separate bowls, then layer them with the shortbread cookies in a loaf pan.
Cover and freeze until firm, then flip it out of the pan and top with more delicious whipped cream.
Old Fashioned Lemon Icebox Cake Tips & Tricks
- Short on time? Feel free to use frozen whipped topping instead of homemade whipped cream.
Just keep in mind that it won’t have the same rich flavor, and it may take longer to set. - Adjust the lemon flavor. Lemon zest adds a punch of citrus, so be sure to use it in the cake if you want noticeable flavor.
Otherwise, go ahead and leave it out to make the cake a bit milder. - Make it look fancy. Add extra tablespoon lemon zest over the top or layer on some candied lemon slices to make a pretty design.
- Swap out the shortbread. This lemon icebox cake recipe would taste just as delicious with Nilla Wafers, or you can add even more citrus flavor with lemon Oreos!
Have fun with the cookie layer and try out different options. Easy lemon desserts like this are flexible with ingredients like the added layer of cookies.
Lemon Ice Box Cake FAQs
Yes, but you can let the no bake lemon icebox cake sit on the counter for about 10 minutes to soften if you prefer.
However, it is easier to slice it while frozen, and the cake will hold its shape better as well. A frozen cake does have a different texture than a fresh one, but they’re all delicious!
One of our fabulous readers had messaged to tell me that this was their favorite way to stabilize whipped cream for frosting.
Since shortening or gelatin is typically used, I knew I had to give it a shot.
Let me tell you — this cake features the best whipped cream frosting I have ever eaten!
While it’s quite impressive on a platter, you could easily serve it straight out of the pan.
Plus, the presentation is just as gorgeous if you use a glass baking dish so you can still see the layers.
I’m all about adding fresh fruit to the top of cakes. Fresh blueberries or fresh berries would pair really well with the lemon flavor. You can also add any remaining whipped topping to the top of the cake!
You can’t go wrong with Cool Whip – ever. I also think that adding some crushed vanilla wafers to the whole thing would pair really well with the lemon mixture and creamy filling.
If this is your first icebox cake recipe that you’re ever making, I say follow the printable recipe card below before trying to make any changes.
Once you make this easy recipe, you need to store it properly for the best results. No bake lemon desserts like this have to be stored in the fridge to keep it fresh and delicious. The cake-like layers of this no bake cake have ingredients in them that need to be kept cold. Just keep any leftovers in an airtight container, and look forward to your next slice!
Enjoy!
With love, from our simple kitchen to yours.
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Other No Bake Dessert Recipes
Easy Lemon Icebox Cake (No-Bake Recipe) + Video
Ingredients
- 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
- 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!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2015, updated and republished February 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Where do you store leftovers? Freezer or Refrigerator?
an amazing summer dessert. I love anything lemon and this was the best!
This Lemon Icebox Cake from The Slow Roasted Italian is an absolute breeze to make, and the end result is incredibly delicious!
Hi Romina!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn