Lemon Ice-Box Cake II

4.7
(97)

This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.

13
13
13
13
13
Servings:
12
Yield:
1 to 4 - layer cake

Ingredients

  • 1 (18.25 ounce) package lemon cake mix

  • 2 (14 ounce) cans sweetened condensed milk

  • ½ cup fresh lemon juice

  • 1 (12 ounce) container frozen whipped topping, thawed

Directions

  1. Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.

  2. Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

Nutrition Facts (per serving)

483 Calories
18g Fat
74g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 483
% Daily Value *
Total Fat 18g 23%
Saturated Fat 12g 58%
Cholesterol 33mg 11%
Sodium 398mg 17%
Total Carbohydrate 74g 27%
Dietary Fiber 0g 1%
Total Sugars 61g
Protein 8g 16%
Vitamin C 6mg 7%
Calcium 208mg 16%
Iron 1mg 5%
Potassium 296mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love