This vintage Lemon Icebox Cake is a family favorite with delicious layers of lemon mousse with a crust of tender ladyfingers, topped with fresh whipped cream. Prepared and chilled overnight in your refrigerator, this no-bake cake will give you an amazingly sweet and refreshing dessert all year round.

A whole cake on a yellow plate with a slice of lemon on top and also on the sides with whole eggs and cut lemons.

I love cooking especially tried-and-true recipes that have been around in my family for years especially Grandma’s favorite recipes. They’re unique, classic, and old-fashioned – in a good way. Today in the old recipe box I found her magnificent Lemon Icebox Cake.

Also known as the Lemon Charlotte Cake, this amazing creation tastes as good as it looks. Fluffy, creamy, dreamy lemon filling is surrounded by tender ladyfingers cookies, and topped with clouds of whipped cream. Think of this dessert as tiramisu’s dainty, sweet cousin in a pretty dress.

The word “icebox” is a reference to the early days of food refrigeration, when people stored perishable food inside of insulated cabinets filled with blocks of ice. The “ice box” is where people kept their milk, butter, and leftover meals. Back in the day, clever cooks learned to prepare food without an oven. And thus, the Icebox Cake was created.

As someone who cooks A LOT, I get a little giddy when I don’t have to fire-up the oven – especially during the summer months. That’s why this Refrigerator Cake with Ladyfingers is the perfect summer dessert. Cool to make. Cool to eat.

A cake on a yellow plate with a slice cut out of it and one slice on a white plate with a metal fork by it.

INGREDIENTS

This cake is made with ladyfingers, plus a filling of cornstarch, whole milk, egg yolks, and granulated sugar, lemon juice, zest, plus unsalted butter, powdered sugar, vanilla extract, almond extract, egg whites, and heavy cream.

HOW TO MAKE LEMON ICEBOX CAKE

Line the sides and bottom of a 9-inch cake pan with a single sheet of plastic wrap.
Ladyfingers are rounded on each end. Slice one end of each ladyfinger to make it flat. Save the extra pieces.
Arrange the ladyfingers so they are standing vertically around the sides of the pan, like a picket fence. Lay remaining ladyfingers flat across the bottom like tile flooring, using the cut pieces to fill in any gaps. Your goal is to cover the entire bottom of the pan, which prevents the filling from oozing out. Set aside.
In a measuring cup, dissolve the cornstarch into milk. A small spoon or a tiny whisk works well for stirring it.
Fill a medium saucepan with an inch of water and get it simmering.
While it’s heating up, combine egg yolks, 1/4 cup of granulated sugar, and cornstarch-milk mixture in a heat-safe bowl. Place bowl on the top of your saucepan, letting the simmering water below cook your mixture for about 5 minutes until thick and smooth. Be sure your heat is on low, unless you want sweet scrambled eggs!
Remove bowl from heat (use oven mitts). Add lemon juice and zest, and allow to cool.
In a large bowl, cream the butter and powdered sugar with an electric mixer, then add both extracts.
Mix-in lemon/egg mixture until smooth and pale yellow.
In a separate bowl (or stand mixer), whip egg whites into soft peaks, streaming the remaining granulated sugar in on the side of the bowl (so you don’t deflate them!); continue whipping until you reach the stiff peak stage.
Fold the egg whites carefully into the butter-lemon mixture. Don’t overmix!
Pour half of the filling in the bottom of the pan, then cover with remaining ladyfingers (there should be just enough left for a nice full layer.) Add the remaining filling and cover with a layer of plastic wrap. Freeze or refrigerate overnight.
When ready to serve, top with whipped cream and garnish with a lemon slice. Remove the cake from the pan by grabbing the bottom layer of plastic wrap and lifting. Set your cake on a platter and gently pull the plastic wrap away from the cake (like a magician pulling off a tablecloth without breaking any plates, but slower). Serve and enjoy!

A whole cake on a yellow plate with a slice of lemon on top.

SHOULD I MAKE THIS IN THE REFRIGERATOR OR FREEZER?

The recipe says to let it sit overnight in the refrigerator, and I tend to agree with this strategy. A completely frozen cake might not give you the flavor and mouth feel you’re looking. If you anticipate the cake sitting out for awhile, a quick hour in the freezer before serving will help your cake hold its form.

Some other great recipes with lemon include Light & Fluffy Lemon Pancakes and Instant Pot Light Country Lemon Chicken.

A whole cake on a yellow plate with a slice of cake being lifted by a hand on a black spatula above it.

CAN YOU REFREEZE THIS LEMON ICEBOX CAKE?

Yes, but I would recommend first slicing it into individual portions. Line a cookie sheet or casserole dish with parchment paper or wax paper, cut your cake and put the slices on the cookie sheet, then into the freezer for 4 hours. Remove and wrap each slice in Saran Wrap. Store all the pieces in a sealed freezer bag. Enjoy within 3 months for best flavor.

CAN YOU MAKE THIS CAKE IN OTHER FLAVORS?

Yes, and it’s simple! Pick your favorite citrus – orange, lime, tangerines – even cuties! Make sure you have enough fruit to produce the quantity of juice and zest equivalent to 1 average sized lemon.

A cake on a yellow plate with a slice cut out of it and one slice on a white plate with a metal fork in it with a bite on it.

CAN I MAKE THIS LEMON ICEBOX CAKE WITH SKIM MILK?

I haven’t tried it with skim milk, but you might have success. Expect the final product to be somewhat thinner, due to the reduced fat content. If you try making it this I way, I would compensate for the change in texture and density by putting a good freeze on the cake before serving. Results may vary!

WHAT TEMPERATURE SHOULD I SERVE THIS AT?

Refrigerator temperature is optimal. About 37 degrees (F).

A cake on a yellow plate with a slice cut out of it and one slice on a white plate with a metal fork in it with two small white plates in the corner.

PRO TIPS/RECIPE NOTES

A springform cake pan comes in handy for this recipe, especially when removing the cake from the pan.

You can store the leftover cake in your fridge for up to 3 days. Make sure your lemon lady finger dessert is covered!

This recipe calls for your butter to be room temperature. Set the timer on your phone to remind you when to leave the butter out.

Fresh whipped cream takes about 15 minutes to make, and goes on the cake just before serving. Plan accordingly so your dessert isn’t delayed.

A whole cake on a yellow plate with a slice of lemon on top with whole eggs and cut lemons on a yellow and white chevron towel.

WHAT OTHER NO-BAKE TREATS CAN YOU MAKE?

Prepare these No-Bake Mini Cheesecakes.
Create these wonderful No-Bake Protein Balls.
Make these No-Bake Homemade Chewy Granola Bars.
Be the hero of the campsite with these Pineapple Upside Down Cake Campfire Desserts.
Make this Ah-freaking-mazing Brown Sugar Fudge.

The next time you make this Lemon Icebox Cake I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!

This recipe was first posted Jun. 22, 2015, but has been updated with better detailed instructions and tips on Jul. 22nd, 2021.

About Karrie

Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...

4.50 from 2 votes

Lemon Icebox Cake

INGREDIENTS

HOW TO MAKE LEMON ICEBOX CAKE