Lemon Ice Box Cake

Pucker up, sit down and shut the front door, we are doing a no-bake lemon ice box recipe that’s bang’n.

Lemon Ice Box Cake | Bakers Royale


Yep, bang’n. It’s full of lemon goodness—but not so lemon-y that’ll make your eyes cross. It has just enough lemon to be refreshing and just enough sweetness to keep you spooning for more. 

Juicing | Bakers Royale

Have I convinced you? Are you on the fence? How about if I tell you it’s a no-bake treat that comes together easily and quickly? The hardest part will be the wait. Okay, maybe the egg-separating if you aren’t use to that. Or if you are like me and trying to work with an ankle-biter yanking at your yoga pants, it might make your hands unsteady and leave you puncturing the yolk.

Lemon Ice Box Cake_Ingredients | Bakers Royale

Other than that—you got this! Do it.

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this recipe

Lemon Ice Box Cake

Yield: Serves 8


1 1/3 cups crushed graham crackers
1/4 cup butter, melted
1 cup sugar
1 envelope unflavored gelatin
2 tablespoons cornstarch
1 tablespoon finely shredded lemon peel
6 tablespoons lemon juice
6 tablespoons water
egg yolks, lightly beaten
1/4 cup butter, cut-up
1 32 ounce carton vanilla Greek yogurt
1 cup strawberries, quartered
2 tablespoon water
1 tablespoon sugar
1/2 cup whipping cream
3 tablespoon sugar


Recipe adapted from here:

To make the crust: In a medium bowl combine fold butter into cookie crumbs until throughly combined.  Press into bottom of an 8 inch springform pan Set aside.

To make the filling: In a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and whisk over medium heat until thick and bubbly. Stir half the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, whisking constantly, over medium heat until filling comes to gentle boil. Cook and whisk 2 minutes more. Remove from heat. Whisk in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes. Place yogurt in a large bowl; gradually stir in lemon filling. Spoon into crust-lined pan. Cover and freeze overnight.

To make the topping:n a medium saucepan combine the strawberries, water and sugar. Cook and stir over medium heat until the liquid is slightly thickened and the strawberries are softened; set aside to cool. In a second bowl, beat whipping cream and sugar to soft peaks.

To serve: Loosen and remove sides of springform pan. Top ice box cake with whipped cream and strawberries.

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  1. Avatar for Naomi RobinsonAdi says

    I made this cake and i realy like the flavor,
    that is why I have to ask:
    Maybe its only me being lame, bit after a night
    In the freezer, I took it out to the fridge, but then
    the whole thing got soft like yoghurt (and did a huge
    mess in the fride :/). I also thought that maybe
    we should have eaten it right after taking it out from
    the freezer, but
    then it was super hard – not realy something you
    can slice up nicely.
    Any idea where did I go wrong?
    The only thing i did different was substituting the yoghurt
    for unflavored greek yoghurt (and added some vanila and
    sugar myself)

  2. Avatar for Naomi RobinsonHiro says

    Hi it looks beautiful!
    Love to try it but not sure how much is 1 32 ounce yogurt in gram?
    Could you help me please?