I made this cake on a summer day when I couldn’t bear to turn on the oven—and now it’s my secret weapon. It’s cold, tangy, softly layered, and feels like lemon pie and whipped cream had a very elegant child.
The best part? No baking. Just layer, chill, and serve
What Most Get Wrong
This cake looks simple—and it is—but the magic is in the balance:
- Use real lemon zest and juice, not bottled. It makes a huge difference.
- The pudding mix isn’t about shortcuts—it helps stabilize the whipped cream so the cake sets with structure.
- And shortbread cookies? They soften into the perfect texture, almost like ladyfingers in tiramisu.
Ingredients That Pulled Weight
- Heavy cream (3 cups) – The base of the whole dessert. Whip it cold for volume and stability.
- Powdered sugar (½ cup) – Dissolves easily into the cream without grit.
- Instant lemon pudding powder (¼ cup) – Adds body and a subtle lemony richness. Don’t skip it.
- Vanilla extract (¾ tsp) – Balances the sharpness of the lemon. Ina always layers flavors.
- Fresh lemon juice (¼ cup) – Brightens everything. Bottled juice dulls the flavor.
- Lemon zest (3 tbsp) – I use a microplane for a fine zest that melts into the cream.
- Shortbread cookies (2 ½ boxes) – Lorna Doones work beautifully. They soak just enough without turning mushy.
What I Changed (Safely)
- Graham crackers? They work, but the flavor is flatter.
- Added blueberries once between the layers—loved the contrast.
- Extra lemon zest on top just before serving gives a fresh hit of aroma.
What I’d Do Differently
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake didn’t set firm | Cream wasn’t whipped enough | Beat until stiff peaks form |
| Cookies too soggy | Used thin or soft cookies | Stick to sturdy shortbread |
| Cream deflated | Overwhipped or overmixed | Stop mixing as soon as peaks hold |
How to Make Ina Garten’s Lemon Icebox Cake
- Whip the cream base.
In a large bowl with a whisk attachment, beat cold cream, powdered sugar, pudding mix, vanilla, lemon juice, and zest. Whip until stiff peaks form—it should hold its shape like frosting. - Start the layering.
Spread a thin layer of whipped cream in the bottom of a 9×13-inch dish. - Build it up.
Add a layer of cookies, then about a third of the cream. Repeat twice, ending with cream. - Finish + chill.
Zest more lemon over the top. Cover with plastic wrap and refrigerate for at least 4 hours—or overnight. - Serve cold.
I like to slice with a hot knife for cleaner edges.
Notes From My Kitchen
- Use a glass dish if you can—it shows off the layers beautifully.
- Chill your mixing bowl beforehand for better whipped cream volume.
- Don’t press the cookies into the cream—let them soften gradually.
How I Store It
- Fridge: Covered tightly, it lasts 3–5 days. The texture actually improves by day two.
- Freezer: You can freeze it, but expect a slightly icier texture. Wrap tightly in plastic, then foil.
Reader Qs Answered
Q: Do I have to use instant pudding?
It’s not mandatory, but it really helps stabilize the whipped cream and adds subtle flavor.
Q: Can I make it in advance?
Yes—make it the night before for best texture. It’s a perfect make-ahead dessert.
Q: What if I don’t have Lorna Doones?
Any sturdy shortbread cookie will work. Avoid anything too soft or cakey.
Try More Recipes:
Ina Garten Lemon Icebox Cake
Description
No-bake lemon dessert with whipped cream and shortbread—bright, creamy, and perfect for summer or make-ahead entertaining.
Ingredients
Instructions
- Whip cream, sugar, pudding mix, vanilla, lemon juice, and zest until stiff peaks form.
- Spread a thin layer in a 9×13 dish.
- Layer cookies, then ⅓ of the whipped cream. Repeat twice.
- Top with lemon zest.
- Cover and chill for at least 4 hours. Serve cold.