Lemon Ice-Box Cake II

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

Modified from: Lemon Ice-Box Cake II

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Original recipe yields 12 servings



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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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I rated it 4 stars because 12 oz of whipped cream is way too much. I think it could have been made with 8 oz and been great. Then again, I'm not a big fan of icing in general, but it is necess...