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Lemon Ice-Box Cake II

Read Reviews (68)

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

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Original recipe makes 1 - 4 layer cake Change Servings

1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk

1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

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Directions

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.
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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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.

—joy

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Most Helpful Critical Review

Mar 15, 2010

I tried baking this cake this morning. I am so disappointed. It is not the cake's fault, but we live in high altitude in Colorado, and my cakes just fell in the worst way. I had wanted to make a special dessert for tonight, and apparently, I needed to do something for the high altitude, and didn't. Any suggestions would be greatly appreciated.

—HeisLord

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88 Ratings

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Jul 27, 2009

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.

—jbain

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Jul 17, 2003

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!

—Chris

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Jun 09, 2006

I needed to make this for a summer pot luck dinner. So, I baked the cake in a jelly roll pan. I also used a small size of the lemon jello pudding mix. I put 1/2 of the pudding mix in the cake batter and used the other 1/2 in the filling. I also used the zest of 2 lemons in the filling. As the cake came out of the oven I poked wholes in the cake and then smoothed 1/2 the filling over the cake. After the cake had cooled I put the filling with the whipped topping folded in on top. I sprinkled the topping with a little yellow crystal-sugar. Everyone loved it. The smaller sizes of cake were perfect for a potluck dinner.

—jodi

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Dec 27, 2003

I thought this recipe was pretty good. It's a cool and very lemony cake, great for the spring and summer. The only thing I would change is that I would mix all the filling ingredients together and use them to seperate each layer of the cake as well as for the frosting. That way, you can see the four layers of the cake better and it looks prettier when served to guests.

—TERRIWATTS

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May 29, 2005

A fantastic cake. We used 9-in. pans -- cutting them apart with dental floss is very easy. We reserved 1 cup lemon/milk mixture for topping, but it was way too much. Should have used most of the mixture for the layers. BE SURE to add more lemon juice to the mixture that will be used in the middle. I will definitely be making this again, and soon!

—Meredith

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May 24, 2005

Without a doubt, it is the lovely texture of the filling and icing that makes this cake hard to resist! I used the regular filling inside and the whipped cream version on the outside...there was a ton of icing, so next time I will probably use more lemon filling before mixing in the remainder with the whipped cream. Such a lovely cake, I can't wait to serve it up to the in-laws!!! Thanks!

—IVERYGIRL

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Nutrition

Calories
483 kcal
24%

Carbohydrates
74.4 g
24%

Cholesterol
33 mg
11%

Fat
17.9 g
28%

Fiber
0.4 g
2%

Protein
8.1 g
16%

Sodium
398 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Ice-Box Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 483
Calories from Fat: 161

% Daily Value *
Total Fat 17.9g 28 %
Saturated Fat 11.5g 57 %
Cholesterol 33mg 11 %
Sodium 398mg 16 %
Potassium 296mg 8 %
Total Carbohydrates 74.4g 24 %
Dietary Fiber 0.4g 2 %
Protein 8.1g 16 %
Sugars 61g
** Vitamin A 4 %
** Vitamin C 11 %
Calcium 26 %
Iron 9 %
** Thiamin 6 %
Niacin 17 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.