No-Bake Lemon Cake with Lemon Zest Frosting Recipe

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Recipes.net Team Published March 25, 2020
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With this delicious no-bake lemon cake you can create a lemony delight. With little ingredients and no oven you will have a great tasting and easy to make dessert.

How To Make No-Bake Lemon Cake with Lemon Zest Frosting

Lemon Cake:

  • 16 oz cream cheese at room temperature
  • 1¼ cup powdered sugar (divided)
  • ½ cup lemon juice
  • 1 tsp salt
  • 2 lemon zest
  • 1 tsp vanilla extract
  • 2¼ cups cold heavy cream
  • 2¼ lbs graham crackers (roughly)
  • Drops of yellow food coloring

Lemon Zest Frosting:

  • 1¼ cup cold heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tsp lemon juice
  • 1 lemon zest
  1. Cream together cream cheese, salt, & ¾ cup powdered sugar in a stand mixer until fluffy.

  2. Add lemon zest & lemon juice. Continue beating until fully incorporated. Set aside.

  3. Beat your cold heavy cream until stiff peaks, gradually add ¼ cup powdered sugar while beating your cream. Fold in vanilla extract & set aside.

  4. Fold the cream mixture into the cheese mixture until evenly incorporated. Add enough food coloring to resemble a light yellow tinge. Set aside in a chilled area.

  5. Prepare your lemon zest frosting. Beat your cold heavy cream until soft peaks, gradually adding the powdered sugar while beating your cream.

  6. Fold in vanilla extract, lemon juice, & lemon zest. Set aside in a chilled area.

  7. Layer graham crackers onto your preferred baking pan & add ½ of the cake filling. Spread evenly until all spaces are covered with the filling. Repeat until you make 2 layers.
  8. As the 3rd layer, place graham crackers similar to the 1st layer. Finally, top this with the prepared frosting.
  9. Place in the fridge at least for 4 hours, covered, preferably overnight.
  10. Enjoy it the next day over a cup of tea.

How To Make No-Bake Lemon Cake with Lemon Zest Frosting

0 from 0 votes
Preparation Time: 25 mins
Chill Time: 4 hrs
Total Time: 4 hrs 25 mins
Serves:
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Ingredients

Lemon Cake:

  • 16 oz cream cheese at room temperature
  • cup powdered sugar, divided
  • ½ cup lemon juice
  • 1 tsp salt
  • 2 lemon zest
  • 1 tsp vanilla extract
  • cups cold heavy cream
  • lbs graham crackers, roughly
  • Drops of yellow food coloring

Lemon Zest Frosting:

  • cup cold heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tsp lemon juice
  • 1 lemon zest

Instructions

  1. Cream together cream cheese, salt, & ¾ cup powdered sugar in a stand mixer until fluffy.

  2. Add lemon zest & lemon juice. Continue beating until fully incorporated. Set aside.

  3. Beat your cold heavy cream until stiff peaks, gradually add ¼ cup powdered sugar while beating your cream. Fold in vanilla extract & set aside.

  4. Fold the cream mixture into the cheese mixture until evenly incorporated. Add enough food coloring to resemble a light yellow tinge. Set aside in a chilled area.

  5. Prepare your lemon zest frosting. Beat your cold heavy cream until soft peaks, gradually adding the powdered sugar while beating your cream.

  6. Fold in vanilla extract, lemon juice, & lemon zest. Set aside in a chilled area.

  7. Layer graham crackers onto your preferred baking pan & add ½ of the cake filling. Spread evenly until all spaces are covered with the filling. Repeat until you make 2 layers.
  8. As the 3rd layer, place graham crackers similar to the 1st layer. Finally, top this with the prepared frosting.
  9. Place in the fridge at least for 4 hours, covered, preferably overnight.
  10. Enjoy it the next day over a cup of tea.

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Nutrition

  • Calcium: 226mg
  • Calories: 1189kcal
  • Carbohydrates: 126g
  • Cholesterol: 205mg
  • Fat: 71g
  • Fiber: 5g
  • Iron: 5mg
  • Potassium: 398mg
  • Protein: 15g
  • Saturated Fat: 37g
  • Sodium: 1354mg
  • Sugar: 54g
  • Vitamin A: 2292IU
  • Vitamin C: 10mg
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