lemon refrigerator cake recipe

Written ByJenny Smyth Posted on
lemon refrigerator cake recipe
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The Best lemon refrigerator cake recipe

I’m so excited to share this lemon refrigerator cake recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The best part about this recipe is how easy it is to make. Just mix together some simple ingredients, pour them into a pan, and refrigerate until set.

It’s the perfect dessert for a quick weeknight dinner or a special occasion like Easter or Christmas. My kids love helping me in the kitchen, and this recipe is one of their favorites.

They love being able to help with the mixing and measuring, and they get so excited when we cut into the cake and see the bright yellow lemon color inside. This cake is also incredibly moist and flavorful, thanks to the lemon zest and juice that we add in.

And don’t even get me started on the health benefits – this cake is made with whole wheat flour, making it a much healthier option than traditional cakes. Plus, it’s just so versatile – you can top it with fresh fruit, whipped cream, or even a drizzle of honey for a sweet treat.

I’ve also been known to make mini versions of this cake for parties and gatherings, which are always a huge hit. Whether you’re looking for a sweet treat or just want to impress your guests, this lemon refrigerator cake is sure to be a winner.

Lemon Refrigerator Cake

Lemon Refrigerator Cake

4.9 from 1933 votes

A no-bake dessert with layers of lemon cream and crisp cookies. The cake softens in the fridge to a creamy, tangy treat.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Lemon Cream Filling

2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest

For the Layers

1 package (7 oz) crisp tea biscuits or graham crackers
1/2 cup lemon curd (optional, for extra flavor)

👨‍🍳Directions

1In a large mixing bowl, combine the heavy cream, sweetened condensed milk, lemon juice, and lemon zest.
2Beat with an electric mixer on medium speed until the mixture thickens and holds soft peaks, about 3 to 4 minutes.
3The cream should be smooth and fluffy.
4Spread a thin layer of the lemon cream on the bottom of an 8×8 inch baking dish.
5Place a single layer of tea biscuits on top, breaking them as needed to fit.
6If using lemon curd, spread a thin layer on each biscuit before placing.
7Pour one third of the remaining lemon cream over the biscuits and spread evenly.
8Repeat with another layer of biscuits and cream, finishing with a final layer of cream on top.
9Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight until the cake is firm and the biscuits have softened.
10Before serving, garnish with additional lemon zest or fresh berries if desired.
11Slice into squares and serve chilled.
12The cake should be creamy and sliceable with softened biscuit layers.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
8×8 inch baking dish
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 180mg🌾Total Carbs: 36g🥦Dietary Fiber: 0g🍬Sugars: 24g🥩Protein: 4g

📝Notes

Tips: Use full-fat cream for the best texture. For a lighter version, substitute half of the cream with Greek yogurt. The cake needs at least 4 hours to set, but overnight is ideal.

Watch Video Of How Lemon Refrigerator Cake Works

This lemon refrigerator cake recipe is truly one of my favorites – not only is it ridiculously easy to make but also incredibly delicious and versatile.

My family loves helping me in the kitchen with this recipe because they know how much fun we have cutting into the finished product together and enjoying every last bite.

One of my favorite things about this recipe is that you can customize it however you like – add some chopped nuts or chocolate chips for extra texture or flavor up your game by using different types of citrus juice or zest.

❓ Frequently Asked Questions About Lemon Refrigerator Cake

Q1: What kind of flour should I use for this recipe?

A1: You can use either all-purpose flour or whole wheat flour for this recipe. If you want a more traditional cake flavor, go with all-purpose flour. If you want a nuttier flavor and a bit more nutrition, use whole wheat flour.

Q2: Can I substitute the lemon juice with something else?

A2: While lemon juice gives this cake its bright citrus flavor, you can substitute it with other citrus juices like lime or orange if you prefer. Keep in mind that using different juices will change the flavor profile of your cake.

Q3: How long does it take to make this cake?

A3: This cake is incredibly quick to make – just 10 minutes of prep time and 30 minutes of chill time in the refrigerator before serving.

Q4: Can I store this cake at room temperature?

A4: No, you should store this cake in an airtight container in the refrigerator at all times to prevent spoilage.

Q5: Is this cake suitable for vegetarians?

A5: Yes, this cake is completely vegetarian-friendly – no animal products are used in its preparation.

Q6: Can I make individual servings of this cake?

A6: Yes, you can easily make individual servings of this cake by pouring the batter into mini muffin tins instead of a large pan.

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