Lemon Ice-Box Cake II

Lemon Ice-Box Cake II

68 Reviews 10 Pics
prissycat
Recipe by  prissycat

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 4 layer cake

Directions

  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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Reviews (68)

Rate This Recipe
joy
81

joy

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 lemon juice mixture. Next split that mixture in half. The first half is for the cake filling and the second half will be for the icing. Add 2 tblsp corn starch & 2 tblsp powdered sugar. Mix with electric beater and let firm in frig. When set, spread between cake layers (I only made two layers). It comes out like a lemon mousse filling!!! Now, put that in the fridge to set some more. Mix the second half of the milk/juice mixture with about 6 ounces of the whipped cream. This should set for a minute, too. Then spoon on top of cake and lightly smooth all over cake. It will have a beautiful shiny glaze.

jbain
65

jbain

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 more homemade and luscious. To the cake mix I add one cup of sour cream; 5.9 onz of lemon instant pudding mix, 1 cup of veg oil, 4 eggs and 1/2 cup of sprite or 7-up. For the rest, I've followed the icing directions and how it's prepared. It keeps well and tastes better the longer it stays in the fridge, however it doesn't last that long around our house.

Chris
61

Chris

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 cut the cake layers in half using dental floss ..... worked great!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 74.4 g
  • 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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Creamy Lemon Cake

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Lemon Cake with Lemon Filling and Lemon Butter Frosting