Lemon Eclair Cakern

a close up shot of a slice of Lemon Eclair Cake on a plate topped with a sliced lemon

This divine lemon eclair cake is made up of layers of soft graham crackers, lemon pudding, whipped cream, and lemon frosting for a dessert that will brighten up your day.

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Table of Contents

Lemon Eclair Cake Ingredients
Substitutions And Additions
How To Make This Lemon Eclair Cake Recipe
How To Serve
When To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
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This lemon eclair cake combines the zesty flavor of lemons with a fluffy, creamy texture to create a heavenly experience from start to finish. Layer after layer of melt-in-your-mouth goodness makes creating this classic dessert an absolute treat.

Lemon Eclair Cake Ingredients

Lemon Eclair Cake raw ingredients that are labeled

This no-bake lemon eclair cake is an irresistible mixture of citrus deliciousness and decadence.

On the very first bite, you’ll discover crunchy layers of graham crackers topped with lemon-infused pudding and topped with a sweet frosting.

To make this sweet treat, you’ll need:

1 (14.4-ounce) package of graham crackers
3 cups of cold whole milk
2 (3.4-ounce) boxes of instant lemon pudding mix
1 (8-ounce) container of Cool Whip whipped topping, thawed
2 (16-ounce) containers of premade lemon frosting
15 lemon slices (optional garnish)
1-2 fresh mint leaves per slice (optional garnish)

Substitutions And Additions

PUDDING: If you cannot find the instant lemon pudding mix, you can substitute lemon cook and serve.

You can also substitute instant vanilla pudding mix; just add 1-1½ teaspoons of lemon extract. Also, add one to two drops of yellow food coloring.

PUDDING FLAVOR: You can substitute one (3.4-ounce) box of cheesecake-flavored instant pudding mix for one of the boxes of instant lemon pudding mix.

LEMON: If you want to add a bit of texture to the frosting, you can add one teaspoon of freshly zested lemon.

GRAHAM CRACKERS: Substitute ladyfingers or digestive biscuits for the graham crackers if you prefer a different texture or flavor.

WHIPPED CREAM: If you have dietary restrictions or prefer a lighter option, you can use coconut whipped cream or a dairy-free alternative.

They’ll provide a slightly different flavor profile but maintain the creamy texture.

How To Make This Lemon Eclair Cake Recipe

This lemon icebox cake comes together by creating delicious layers of ingredients.

You will start with a layer of whole graham crackers on the bottom of the pan. Next, you will layer the creamy pudding and whipped topping mixture.

Repeat the layers once more, followed by a final layer of graham crackers and topped with a rich, lemony frosting.

The cake will need to chill overnight before you can serve it. Follow our instructions below for all the details.

OUR RECIPE DEVELOPER SAYS

While it is important to give this cake time to chill in the fridge overnight, the longer the graham crackers sit, the softer they will get. Plan to enjoy the cake no later than the day after you make it for the best texture.

STEP ONE: Lightly spray a 9×13 baking dish with nonstick cooking spray.

STEP TWO: Line the bottom of the prepared baking dish with the whole graham crackers. I was able to fit nine crackers per layer.

STEP THREE: Add the cold milk to a large bowl. Sprinkle both instant lemon pudding mixes over the cold milk.

Use a hand mixer on medium to blend the milk and pudding mix for 1½-2 minutes or until the pudding begins to thicken.

STEP FOUR: Fold in the thawed whipped topping.

STEP FIVE: Use an offset spatula to evenly spread half of the pudding mixture over the bottom layer of graham crackers.

STEP SIX: Lay another single layer of graham crackers over the pudding layer.

STEP SEVEN: Spread the remaining pudding mixture in an even layer over the graham crackers.

pudding mixture spread over the bottom layer of the graham cracker

STEP EIGHT: Lay the final layer of graham crackers over the top of the pudding.

STEP NINE: Remove the lids and foil seals from the containers of lemon frosting. Heat in the microwave for 45 seconds.

Stir the melted frosting and pour over the top layer of graham crackers. Use an offset spatula to spread the frosting evenly.

Chill in the refrigerator for eight hours to overnight.

When you are ready to serve, use a sharp knife to cut three slices x four slices.

If you choose to garnish the slices, place one slice of lemon and one to two fresh mint leaves per slice.

PRO TIP:

Chilling overnight will allow all the flavors to mingle and blend together even more!

frosting and stirred and poured over the graham cracker layer

How To Serve

A rich and creamy lemon icebox cake is the perfect indulgent treat.

To elevate your dessert experience even more, serve it with a dollop of homemade whipped cream and a sprinkle of fresh raspberries.

Add a scoop of homemade vanilla ice cream to this delicious dessert, and you have an indulgent ending to any meal.

You can also swirl some salted caramel sauce onto each slice for an extra bit of decadence.

For a refreshing afternoon treat, pair your lemon icebox cake with a tall glass of iced tea.

Lemon desserts bring such a fresh flavor to your table. We recommend you also try our lemon custard cake and lemon cheesecake bars.

When To Serve

DESSERT AFTER DINNER: The classic time to serve this cake is as a dessert after a meal.

BRUNCH: If you’re hosting a brunch gathering, consider offering slices of lemon icebox cake alongside other brunch dishes.

SUMMER GATHERINGS: Lemon icebox cake is particularly refreshing and well-suited for warm-weather occasions like picnics, barbecues, or outdoor parties.

TEA TIME: Serve this cake with a cup of hot tea or iced tea for an afternoon tea experience.

MORE LEMON RECIPES

Dessert Bars

Lemon Cheesecake Bars

Cheesecakes

Lemon Cheesecake

Storage

Now that you’ve mastered the art of creating the perfect lemon icebox cake, it’s essential to know how to store it properly to keep those flavors intact.

MAKE AHEAD: Once assembled, cover it tightly with plastic wrap or aluminum foil to prevent any air from getting in. Then, place it in the refrigerator for up to 24 hours.

Making it ahead allows the flavors to meld together, resulting in an even more delicious dessert.

IN THE FRIDGE: Store any leftovers of this no-bake eclair cake covered with plastic wrap in the refrigerator for up to four days.

IN THE FREEZER: You can freeze this no-bake cake for up to one month. Allow the cake to thaw for one hour in the refrigerator before slicing and serving.

Why We Love This Recipe

REFRESHING CITRUS FLAVOR: The zesty and tangy lemon flavor in every bite of this cake is incredibly refreshing and perfect for any time of year.

NO-BAKE: The fact that this cake requires no baking means you can enjoy a delicious homemade dessert without the hassle of turning on the oven.

SIMPLE TO MAKE: This recipe is designed for cooks of all skill levels, making it accessible to beginners and experienced bakers alike.

overhead shot of Lemon Eclair Cake in a baking dish with a slice taken out

This lemon eclair cake is an indulgent mix of sweet and tangy that will satisfy even the toughest dessert critics. With a buttery crust and plenty of creamy layers, you are going to love the bright flavors in this dessert.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute.

Just keep in mind that fresh lemon juice often has a more vibrant and authentic citrus taste.

Can I use a different type of cookie for this no-bake lemon cake?

You could replace the graham crackers with shortbread cookies or Nilla wafers if you’d like to change the cookie layers slightly.

Do I have to chill this easy dessert recipe overnight?

It is best to give this dessert plenty of time to chill. This will allow the layers to set and the graham crackers to soften up enough to give it just the right texture.

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