Easy Lemon Icebox Cake: Your Go-To No-Bake Summer Dessert

Prepare to fall in love with this incredible Lemon Icebox Cake! Combining the bright, zesty flavor of sweet lemon pudding with the satisfying crunch of buttery shortbread cookies, this dessert is a truly delicious, remarkably easy-to-make treat perfect for any occasion. Whether you’re hosting a backyard barbecue, looking for a refreshing summer dessert, or simply craving something sweet without the oven heat, this no-bake wonder is an absolute game-changer.

Icebox cakes are renowned for their simplicity and impressive results, and this lemon version is no exception. It’s a favorite among our collection of easy no-bake desserts, joining the ranks of our S’mores Icebox Cake, Pistachio Icebox Cake, and classic Oreo Icebox Cake.

Author’s Note

Why You’ll Love This Lemon Icebox Cake

• Effortlessly Elegant: Icebox cakes are famously easy, no-bake desserts that look and taste like they required hours of effort. They’re perfect for impressing guests without the stress!
• Simple Science: The magic happens in your refrigerator! Cookies or crackers are layered with creamy pudding and/or whipped cream, softening overnight to create a tender, cake-like texture.
• Unforgettable Flavor Combination: This particular recipe combines the crisp, buttery notes of shortbread cookies with vibrant, sweet lemon pudding for a truly delightful and irresistible taste. It’s a match made in dessert heaven!
• A Nod to History: Did you know Lorna Doone cookies, a fantastic choice for this cake, were named after an 1869 novel? This marketing strategy helped boost their popularity, proving that a good story (and a great cookie!) can stand the test of time.

Why Everyone Loves Icebox Cakes

Icebox cakes are a nostalgic dessert that has seen a massive resurgence in popularity, and for good reason! They require no baking, minimal prep time, and typically involve just a few pantry staples. The concept is beautifully simple: layers of cookies or crackers are interleaved with a creamy filling, then chilled. As the dessert rests in the refrigerator (the “icebox” of yesteryear), the moisture from the creamy layers seeps into the cookies, transforming them into a tender, cake-like consistency. The result is a surprisingly light yet satisfying dessert that’s always a crowd-pleaser, especially during warmer months when turning on the oven is the last thing you want to do.

This Lemon Icebox Cake elevates the classic concept with its bright, citrusy profile. It’s not just a dessert; it’s a refreshing experience that transports you to sunny days and carefree moments. The contrast between the rich shortbread and the tangy lemon is perfectly balanced, making each bite an absolute delight. Plus, the elegant layered appearance makes it look far more complex than it actually is – a secret weapon for any home baker!

Essential Ingredients for Your Lemon Icebox Cake

Crafting this delightful Lemon Icebox Cake requires just a handful of readily available ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture, making this dessert truly stand out.

• Lorna Doone® Shortbread Cookies: These iconic shortbread cookies form the delicious foundation of our cake. Their rich, buttery flavor and satisfying crispness provide an ideal contrast to the creamy pudding. As they chill, they absorb moisture, softening to a tender, cake-like texture that’s simply divine. While Lorna Doone are highly recommended for their distinct taste and structural integrity, you can find them easily at most grocery stores. For a budget-friendly or different flavor alternative, graham crackers or vanilla wafers can also work well.
• Instant Lemon Pudding Mix: You’ll need two small 3.4-ounce boxes of regular instant pudding (important: do not use sugar-free, low-fat, or cook-and-serve varieties, as they may not set correctly or could result in a watery consistency). We highly recommend Jell-O® brand for its consistently excellent flavor and texture, ensuring a vibrant and tangy lemon layer. Remember, we won’t be preparing this according to the package directions, so just grab the mix! Stock up on Jell-O Lemon Instant Pudding here.
• Whole Milk: For the creamiest, most luxurious pudding mixture, whole milk is your best bet. Its higher fat content contributes to a thicker, richer custard that sets beautifully and adds to the overall indulgence of the cake. While other milk types can be used, whole milk truly makes a difference in achieving that desired decadent texture.
• Frozen Whipped Topping: This ingredient adds a wonderful lightness and airy creaminess, providing a perfect counterpoint to the dense cookies and pudding. Regular Cool Whip® is my go-to for its consistent performance and delightful flavor. Ensure it’s thawed before use but still cold. Avoid sugar-free or reduced-fat versions, as they tend to become watery and can compromise the cake’s structure.
• Fresh Lemon (Optional Topping): A single lemon for grating zest on top adds a beautiful pop of color and an extra burst of fresh lemon aroma and flavor before serving. It’s a simple garnish that elevates the cake’s presentation and sensory experience.

Whipped Topping Options for Lemon Icebox Cake:

The whipped topping is essential for that light, airy contrast that makes an icebox cake so delightful. Here are a few options, depending on your preference and time:

• Default & Easiest: One 8-ounce container of frozen whipped topping, like Cool Whip. This is the simplest option and yields consistent results. Just make sure it’s thawed in the refrigerator before you begin.
• Premium Alternative: For a slightly less artificial taste, you might try TruWhip. It’s often found in the organic freezer section and is made with more natural ingredients, providing a similar texture but a cleaner flavor profile.
• Homemade Decadence: If you have a few extra minutes and want to take your cake to the next level, homemade whipped cream is always a fantastic choice. It offers a richer flavor and a truly luxurious texture. Follow this simple whipped cream recipe to make your own from scratch.

Crafting Your Lemon Icebox Cake: A Step-by-Step Guide

Making this Lemon Icebox Cake is incredibly straightforward, requiring no baking skills whatsoever. Just a bit of mixing, layering, and patience while it chills! Follow these simple steps for a perfect no-bake dessert every time.

1. Prepare Your Pan: First, line an 8×8-inch baking pan with parchment paper. Ensure you leave a generous overhang on two sides; this will act as “handles” later, making it super easy to lift the entire cake out of the pan for neat slicing and serving. Set your prepared pan aside.
2. Divide Whipped Topping: From your thawed 8-ounce container of frozen whipped topping, remove one heaping cup and set it aside. This portion will be used for the final top layer of the cake.
3. Create the Lemon Pudding Mixture: In a large mixing bowl, combine the two packages of instant lemon pudding mix with the 2-1/4 cups of whole milk. Whisk briskly for about 1 minute, or until the mixture is smooth and just beginning to thicken.
4. Fold in Remaining Whipped Topping: Gently fold the *remaining* whipped topping (the portion that was not set aside) into the lemon pudding mixture. Use a spatula to carefully incorporate it until no streaks of plain pudding or whipped topping remain, ensuring a light and airy consistency.
5. First Cookie Layer: Start assembling your cake by placing a single layer of Lorna Doone shortbread cookies in the bottom of your prepared pan. Break the cookies as needed to fit snugly and cover the entire bottom surface evenly. Don’t worry if they aren’t perfect; they’ll soften into a delicious “cake” layer.
6. First Pudding Layer: Carefully spoon half of the lemon pudding mixture over the cookie layer. Use the back of a large spoon or an offset spatula to gently spread it into an even, smooth layer, reaching all the way to the edges of the pan.
7. Second Cookie Layer: Add another layer of shortbread cookies on top of the pudding. Again, break them to fit and ensure an even coverage.
8. Second Pudding Layer: Spread the remaining lemon pudding mixture evenly over the second cookie layer.
9. Final Cookie Layer: Place your last layer of shortbread cookies on top of the pudding.
10. Top with Reserved Whipped Topping: Finish the cake by spreading the one heaping cup of whipped topping you reserved earlier over the final cookie layer. Smooth it out for an appealing finish.
11. Chill Thoroughly: Cover the pan tightly with plastic wrap or aluminum foil and refrigerate the cake for at least 24 hours. This extended chilling time is crucial, especially for thick cookies like Lorna Doone, to ensure they soften perfectly and achieve that desirable cake-like texture.
12. Serve and Garnish: When you’re ready to serve, use the parchment paper overhang to gently lift the cake out of the pan and onto a cutting board. Cut into squares using a warm, dry sharp knife (see tip below). If desired, grate a bit of fresh lemon zest on top of each slice for extra color and zing, or crumble any leftover cookies for a textural garnish. Enjoy your slices cold, straight from the fridge!

Expert Tips for a Perfect Lemon Icebox Cake

Achieving a flawless icebox cake is all about a few key techniques. Keep these pointers in mind for the best results:

• Chill Overnight for Best Texture: While it might be tempting to cut into it sooner, letting your Lemon Icebox Cake chill overnight (or for a full 24 hours) is non-negotiable for the optimal texture. This allows the cookies ample time to soften and fully meld with the creamy layers, creating a truly unified, cake-like consistency.
• Fitting Cookies is Key: Don’t be afraid to break the shortbread cookies as needed to create an even, solid layer in your pan. Small gaps are okay, but aim for as much coverage as possible. This ensures every bite has that delightful cookie-cake element.
• Add Fresh Lemon Zest for Color and Aroma: Before serving, a sprinkle of freshly grated lemon zest on top adds not only a beautiful pop of yellow color but also a burst of invigorating lemon aroma and subtle flavor. It’s a simple garnish that makes a big impact.
• Customize Your Flavors: Feel free to experiment! This recipe is a fantastic base for customization. Try different pudding flavors (vanilla or coconut would be lovely), or add fresh fruit like raspberries or blueberries between layers for an extra burst of freshness and color.
• Slice with Precision: For clean, neat slices that impress, use a warm, dry sharp knife. Run the knife under hot water for a few seconds, wipe it completely dry with a kitchen towel, and then make your cut. Repeat this process for each slice to prevent sticking and dragging.
• Consider Your Pan: An 8×8-inch pan is ideal for this recipe. My favorite 8×8-inch baking pan works perfectly. For even easier removal and clean up, these parchment paper sheets are a game-changer for lining the pan, and binder clips can help hold the parchment paper neatly in place.

More Zesty Lemon Recipes to Brighten Your Day:

If you love the bright, refreshing taste of lemon as much as we do, you’re in for a treat! Explore some of our other favorite lemon-infused recipes that are perfect for any time of year. From classic bars to delightful cookies and invigorating drinks, there’s a lemon recipe for every craving.

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Lemon Icebox Cake

By
Chelsea Lords

Lemon Icebox Cake is a dreamy, no-bake dessert with sweet lemon pudding and buttery shortbread cookies—easy, refreshing, and perfect for any occasion!

Prep Time:

20 minutes

Chilling Time:

1 day

Total Time:

1 day 20 minutes

Servings:

16 servings

Equipment

• 8 x 8-inch baking pan
• Parchment paper

Ingredients

• 2 (3.4-ounce) packages Instant lemon pudding mix see note 2
• 2-1/4 cups milk I use whole milk
• 2 (10-ounce) packages Lorna Doone cookies see note 1
• 1 (8-ounce) container frozen whipped topping like Cool Whip, thawed, divided, see note 3
• 1 lemon grated for zest, optional topping

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside. Remove 1 heaping cup of whipped topping and set it aside.
2. In a large bowl, combine both pudding mixes and milk and briskly whisk together for about 1 minute or until smooth. Take the remaining whipped topping and gently fold it into the pudding mixture until completely incorporated.
3. Place cookies in the prepared pan, breaking them apart as needed to create an even layer. Top with half the pudding mixture and use the back of a large spoon to gently spread into an even layer. Top with more cookies. Add the rest of the pudding, again spreading it into an even layer. Add the last layer of cookies. Finally, spread the reserved whipped topping in an even layer. Cover the cake and refrigerate for 24 hours. (This cake takes a little longer than most icebox cakes for the cookies to soften because they’re so thick!)
4. When ready to serve, cut the cake into squares (see note 4) and, if desired, use a zester to grate a bit of lemon zest on top. Alternatively, crumble any leftover cookies on top. Enjoy slices cold, straight out of the fridge.

Recipe Notes

Note 1: Lorna Doone Shortbread Cookies are used as the base of the cake and provide a sweet, buttery flavor. They soften when layered with the pudding mixture, becoming a cake-like consistency. While I highly recommend using 2 boxes of them for this recipe, graham crackers or vanilla wafers can be used as a substitute.

Note 2: Use 2 boxes of regular instant pudding mix (not sugar-free, low-fat, or the cook-and-serve type). Be sure to get the small 3.4-ounce boxes, and don’t prepare the pudding according to package instructions.

Note 3: Cool Whip is a common brand of frozen whipped topping that I use in my tests. Be sure to use regular, not sugar-free/reduced-fat, which can become watery. Or make your own; my recipe for homemade whipped cream is in the blog post!

Note 4: When cutting the cake, use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry it on a kitchen towel, and repeat for each cut.

Storage: I recommend eating the cake on days 2 or 3. It can become watery after that. Serve the cake directly from the fridge. Any leftovers should be returned to the fridge promptly. I do not recommend freezing.

Nutrition

Serving: 1serving |
Calories: 187kcal |
Carbohydrates: 27g |
Protein: 3g |
Fat: 8g |
Saturated Fat: 4g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 2g |
Cholesterol: 4mg |
Sodium: 147mg |
Potassium: 82mg |
Fiber: 0.2g |
Sugar: 9g |
Vitamin A: 81IU |
Calcium: 55mg |
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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