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Lemon Ice-Box Cake II


"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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servings 483 cals
Original recipe yields 12 servings (1 - 4 layer cake)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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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Read all reviews 70
  1. 92 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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Most positive
Least positive

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...

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...

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...

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...

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 wa...

The filling in this cake is very good. I used real whipped cream that I did not add sugar to and folded in only 1/2 cup of the filling. I did add lemoncillo to the filling but the filling is als...

I mixed the whole lemon juice mixture with the whipped topping, as a few other reviewers had suggested. I also mixed in some finely grated fresh lemon zest in both the cake and the frosting. I...