Lemon Icebox Cake
A refreshing no-bake lemon icebox cake with layers of creamy lemon filling and crunchy graham crackers, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package graham crackers
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Whip the heavy cream and powdered sugar together in a mixing bowl until soft peaks form.
- Smooth the cream cheese in another bowl, adding lemon juice, lemon zest, and vanilla extract, and mix until well combined.
- Fold the whipped cream into the creamy lemon filling gently.
- Layer the graham crackers and lemon filling in a rectangular dish, starting and ending with graham crackers.
- Chill your dish and refrigerate for at least 4 hours, or preferably overnight.
- Serve the cake chilled, garnished with fresh lemon slices if desired.
Notes
Best made one day ahead to let the flavors meld beautifully. Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/lemon-icebox-cake/