Forktionary

Kristi's Lemon Ice Box Cake Recipe

This refreshing Lemon Icebox Cake recipe is a crowd-pleaser! My best friend Kristi shared this recipe, and it's a guaranteed hit for parties and gatherings. Layers of moist lemon cake, creamy lemonade icing, and a touch of cool whip create a cool, dreamy dessert that's surprisingly easy to make. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 75 mins
Calories 647.2 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Kristi's Lemon Ice Box Cake 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kristi's Lemon Ice Box Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Kristi's Lemon Ice Box Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Kristi's Lemon Ice Box Cake

  1. Preheat oven to the temperature specified on your chosen cake mix box.
  2. Prepare the cake batter according to the cake mix instructions, using the specified amount of water, 2 large eggs, and 1/3 cup vegetable oil.
  3. Grease and flour two 9-inch round cake pans.
  4. Divide the batter evenly between the prepared pans.
  5. Bake according to the cake mix instructions (usually 25-30 minutes).
  6. Let the cakes cool completely in the pans before inverting them onto wire racks.
  7. Once cooled, use a serrated knife to carefully slice each cake layer in half horizontally, creating four layers total.
  8. In a medium bowl, whisk together 1 (12-ounce) can of thawed frozen lemonade concentrate and 1 (14-ounce) can of sweetened condensed milk until smooth.
  9. Gently fold in 8 ounces (2 cups) of whipped topping (Cool Whip or similar) until just combined.
  10. Place one cake layer on a serving plate. Spread a generous layer of the lemonade icing over the cake layer. Repeat with the remaining cake layers and icing, ending with a layer of icing on top.
  11. Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set.
  12. Before serving, garnish the top of the cake with lemon zest (about 1 tablespoon), which has been peeled and curled using a vegetable peeler or zester.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

249g

Fat

71g

Carbs

29g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion Desserts Easy Potluck Dinner Party Cakes Taste Mood Sweet To Go Presentation Served Cold 4 Hours Or Less