Refreshing Lemon Icebox Cake

Kathy Harrell


This cake is so refreshing and a crowd pleaser. Great cake to take to a gathering, you will surely leave with a clean cake platter. My family loves this cake, especially in the summertime. Hope you enjoy cooking this cake as much as I do!

pinch tips: How to Cream Butter & Sugar





15 Min


25 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
What an easy peasy lemon cake recipe. It's sweet, tart, creamy and refreshing. This will be a big hit with everyone!


1 box
Duncan Hines French Vanilla cake mix
3 large
1 1/3 c
Sprite or 7-up
1/3 c
vegetable oil


1 can(s)
Eagle Brand condensed milk
1/2 c
fresh lemon juice


16 oz
Cool Whip
2 can(s)
Eagle Brand condensed milk
1 c
fresh lemon juice

Directions Step-By-Step

Preheat oven to 350. Spray and flour 2-9 inch cake pans.
Mix cake mix and eggs (slightly beaten), stir in oil, mix in Sprite or 7-up until blended. Beat about a minute more. Pour into greased and floured pans.
Cook about 25 minutes or until toothpick comes out clean... DO NOT OVERCOOK.
Let cake cool and slice each half into two layers. This will make 4 layers. To make the filling, combine condensed milk and lemon juice. Put filling between layers, not to let filling seep onto sides. Take each cake piece and place it on top of the of the filling. You should now have 2 complete layers. To make the icing, mix condensed milk and lemon juice together then fold into Cool Whip. Place a bit of the Icing between the 2 layers. Stack the cake and then ice the rest of the cake. Put a dollop of any leftover icing on each slice of cake.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy