Ina Garten Lemon Icebox Cake Recipe

This Ina Garten Lemon Icebox Cake Recipe is light and creamy, which uses lemon curd and mascarpone cheese. It’s a no-fuss take on the classic, ready in 4 hours and 10 minutes plus chilling time.

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Ina Garten Lemon Icebox Cake Ingredients

• 2 cups lemon curd (store-bought or homemade)
• 1 cup mascarpone cheese, at room temperature
• 2 cups heavy cream, cold
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 12–14 graham cracker sheets
• 1 tablespoon lemon zest (for garnish)
• Fresh berries (optional, for garnish)

How To Make Ina Garten Lemon Icebox Cake

1. Whip the cream mixture: In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Combine lemon curd and mascarpone: In a separate bowl, fold mascarpone into the lemon curd until smooth.
3. Make lemon cream: Gently fold the whipped cream into the lemon curd mixture until fully combined.
4. Layer the cake: Spread a thin layer of lemon cream on the bottom of an 8×8 or 9×13 dish. Add a layer of graham crackers, followed by more lemon cream. Repeat layers, finishing with lemon cream on top.
5. Chill to set: Cover and refrigerate for at least 4 hours (or overnight) to let layers set.
6. Garnish and serve: Top with lemon zest and optional berries. Slice and serve chilled.

Recipe Tips

• Can I use homemade lemon curd? Yes, it adds extra freshness—just make sure it’s cooled before using.
• What can I substitute for mascarpone? Cream cheese works in a pinch, but the texture will be slightly tangier.
• How long does it need to chill? At least 4 hours, but overnight gives the best flavor and texture.
• Can I make this gluten-free? Use gluten-free graham crackers to easily adapt the recipe.
• What size dish is best? An 8×8-inch gives a taller cake, while a 9×13-inch offers more slices with thinner layers.

What To Serve With Lemon Icebox Cake

This bright and creamy cake pairs perfectly with:

• Fresh mint leaves
• Iced tea or lemonade
• A drizzle of raspberry or blueberry sauce
• Whipped cream dollops
• Coconut shavings for a tropical twist

How To Store Lemon Icebox Cake

Refrigerate: Keep covered in the fridge for up to 4 days.
Freeze: Freeze in slices for up to 2 months. Thaw in the fridge before serving.

Lemon Icebox Cake Nutrition Facts

Estimated per serving (based on 8 servings):

• Calories: ~480 kcal
• Carbohydrates: ~35g
• Protein: ~5g
• Fat: ~35g
• Saturated Fat: ~20g
• Sugar: ~30g
• Sodium: ~150mg
• Fiber: ~1g
• Calcium: ~80mg
• Vitamin C: ~2mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use whipped topping instead of heavy cream?
Yes, but the flavor and texture will be slightly less rich.

Do I need to bake this cake?
No baking is required—this is a true no-bake dessert.

Can I make it ahead of time?
Absolutely! Make it a day in advance for best results.

What other garnishes work well?
Try toasted coconut, crushed graham cracker crumbs, or a light dusting of powdered sugar.

Can I use other cookies instead of graham crackers?
Yes—try vanilla wafers or digestive biscuits for a twist.

Try More Recipes:

• Ina Garten German Chocolate Cake Recipe
• Ina Garten Chocolate Silk Pie Recipe
• Ina Garten Almond Cake Recipe