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Lemon Ice-Box Cake II
SUBMITTED BY:
prissycat
PHOTO BY:
Libby
"This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve."
RECIPE RATING:
Read Reviews
(25)
Review/Rate This Recipe
Original recipe yield 1 - 4 layer cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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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REVIEWS
Reviewed on Dec. 27, 2003 by TERRIWATTS
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TERRIWATTS
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.
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9 users found this review helpful
I thought this recipe was pretty good. It's a cool and very lemony cake, great for the spring...
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Reviewed on Jul. 17, 2003 by Chris
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Chris
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!
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7 users found this review helpful
This cake was really good. I did, however, screw up and added the whipping cream to the...
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Reviewed on Jun. 9, 2006 by jodi
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jodi
Jun. 9, 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.
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6 users found this review helpful
I needed to make this for a summer pot luck dinner. So, I baked the cake in a jelly roll pan....
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Reviewed on May 29, 2007 by
joy
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joy
May 29, 2007
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.
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4 users found this review helpful
Very good...yummy! I added 1/2 a box of lemon pie filling mix to the cake batter and baked...
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Reviewed on May 29, 2005 by
Meredith
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Meredith
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!
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4 users found this review helpful
A fantastic cake. We used 9-in. pans -- cutting them apart with dental floss is very easy. We...
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Reviewed on Mar. 27, 2004 by TTESSA21
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TTESSA21
Mar. 27, 2004
I loved this cake!!!! I made this cake and a chocolate cake for a birthday and there was not a crumb left of this cake. The only thing that I did different was I added a box of lemon jello to the cake mix to give it a tarter flavor. Thanks!!!
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4 users found this review helpful
I loved this cake!!!! I made this cake and a chocolate cake for a birthday and there was not...
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Reviewed on May 24, 2005 by IVERYGIRL
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IVERYGIRL
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!
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3 users found this review helpful
Without a doubt, it is the lovely texture of the filling and icing that makes this cake hard...
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Reviewed on Mar. 23, 2007 by Marie C.
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Marie C.
Mar. 23, 2007
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 also good without it. The downfall is the cake. You can tell it is a mix. Next time I would make a scratch cake.
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2 users found this review helpful
The filling in this cake is very good. I used real whipped cream that I did not add sugar to...
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Reviewed on Jan. 23, 2006 by
Libby
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Libby
Jan. 23, 2006
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. It turned out well but the cake wasn't quite lemon-y enough to stand up to the frosting.
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2 users found this review helpful
I mixed the whole lemon juice mixture with the whipped topping, as a few other reviewers had...
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Reviewed on May 31, 2004 by prissycat
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prissycat
May 31, 2004
Very light dessert - perfect for summer time!!
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2 users found this review helpful
Very light dessert - perfect for summer time!!
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