Kristi'S Lemon Ice Box Cake – a delicious recipe with lemon cake mix, eggs, water, vegetable oil, Icing, frozen lemonade. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cake according to directions, using the water, eggs and vegetable oil.
2
Once the cake mix is well blended, add the pudding mix and stir well.
3
Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray.
4
Cook according to cake mix instructions, remove from oven and allow to cool.
5
When cake is cooled, cut the layers in half. (Using a piece of thread works the best.).
6
To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended.
7
Fold the Cool Whip into the lemonade mixture.
8
I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off.
9
Store the cake in the refrigerator until ready to serve.
10
Garnish the top with lemon rind which has been peeled and curled.
11
Refrigerate any leftovers (like you are going to have those!).
321
kcal
Calories
28
g
Fat
10
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) box lemon cake mix, 3 eggs, 1 1/3 cups water, 1/3 cup vegetable oil, and more.
Yes, Kristi'S Lemon Ice Box Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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