Lemon Ice-Box Cake II

Lemon Ice-Box Cake II

prissycat 1

"This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve."


{{adjustedServings}} servings 483 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 74.4g
  • 24%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
  2. Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
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  1. 90 Ratings


Very good...yummy! I added 1/2 a box of lemon pie filling mix to the cake batter and baked according to directions. Then I added the other half of the pie filling to the condensed milk and le...

Out of all the cakes I make, this is everybody's favourite. It's got an addictive quality to it - the right amount of tang and not too sweet. I doctor the boxed lemon cake mix to make it taste m...

This cake was really good. I did, however, screw up and added the whipping cream to the entire lemon mixture. I think next time I make it, I will do the same. I also learned a neat trick to c...