Lemon Eclair Cake
This Lemon Eclair Cake is a delicious and refreshing dessert that is perfect for any occasion. Made with layers of graham crackers, lemon pudding, and whipped frosting, it’s a light and creamy treat that will leave you wanting more.
Nothing says spring or summer more than the zesty and tangy flavor of lemon. And when combined with the light and airy texture of a classic eclair cake, it creates a dessert that is simply irresistible.
Table of contents
❤️ Why You’ll Love This Recipe
- Don’t let the name fool you; this dessert is incredibly easy to make.
- It’s perfect for hot summer days when you want something cool and refreshing.
- It requires no baking, making it a great option for beginners or those looking for a simple yet impressive dessert.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- graham crackers
- instant lemon pudding
- milk
- lemon zest
- lemon extract
- whipped topping
- Duncan Hines lemon frosting
🔪 How to Make This Lemon Eclair Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, whisk the pudding, milk, lemon zest and ½ tsp lemon extract. Mix until it thickens.
- Fold the whipped topping into the pudding mixture.
- Lay the graham crackers in the bottom of a casserole.
- Spread the pudding layer over the graham crackers and then repeat the layering ending on graham crackers.
- In a large bowl beat the frosting and lemon extract until fluffy.
- Spread over the top graham cracker layer, and chill for at least 8 hours.
🥄 Equipment
This is the equipment you will need to make this lemon icebox cake recipe:
- 9×13 baking pan
- large bowl
- Whisk
- Hand mixer
- plastic wrap
🥫 Storage
Storage – Cover the baking pan tightly with plastic wrap or aluminum foil to prevent it from drying out. It can be stored for up to 3 days, though we doubt it will!
Freezing – You can freeze this dessert for up to 3 months. Cover it tightly with plastic wrap and then aluminum foil to prevent any freezer burn.
Serve With
We love to serve this cake alongside our favorite warm weather meal. One of our go-to recipes is this Slow Cooker Creamy Ranch Chicken alongside a vegetable such as this Cheesy Oven Roasted Broccoli.
💭 Tips
- Make sure the graham crackers are evenly layered without gaps to ensure the pudding mixture spreads smoothly and holds the layers together.
- Chilling for at least 8 hours is crucial! It allows the layers to meld together for that perfect creamy, cake-like texture.
- Use a sharp knife when slicing to get clean, even pieces. Wiping the knife between cuts will help keep the layers nice and tidy.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No problem! You can use vanilla pudding and enhance it with additional lemon zest and lemon extract for that perfect lemony flavor.
If you prefer a frozen treat, freeze the cake for about 2-3 hours. Just remember to allow it to sit at room temperature for 10-15 minutes before serving so it’s easier to slice.
🍽 More No Bake Dessert Recipes
Do you enjoy no bake recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Eclair Cake
Equipment
- 9×13 baking pan
- large bowl
- Whisk
- Hand mixer
- plastic wrap
Ingredients
- 14.4 ounces graham crackers
- 6.8 ounces instant lemon pudding
- 3 cups milk
- Zest from 1 lemon
- 1 teaspoon lemon extract
- 8 ounces cool whip-thawed
- 32 ounces Duncan Hines lemon frosting
Instructions
- Spray a 9 x13 pan with nonstick cooking spray and set aside.
- In a large bowl, whisk the pudding, milk, lemon zest and ½ tsp lemon extract.
- Mix for about 1-2 minutes until it starts to thicken.
- Line the bottom of the pan with a layer of graham crackers.
- Add ½ of the pudding mix and spread evenly over the graham crackers.
- Repeat–add another layer of graham crackers and cover them with the remaining pudding mix.
- Add the last of the graham crackers for the top layer.
- In a large bowl, place the frosting and remaining ½ tsp of lemon extract and beat on high with a hand mixer for 1-2 minutes until the frosting is light and fluffy.
- Spread over the top of the graham crackers in an even layer.
- Place in the refrigerator for at least 8 hours or overnight.
- Slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
