Lemon Ice Box Cake

Serves: 12
Total Calories: 560


2 (14-ounce) cans sweetened condensed milk
2/3 cup fresh lemon juice
1 (18 1/4-ounce) box yellow cake mix
1 (8-ounce) carton sour cream
4 eggs
1/3 cup vegetable oil
1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup Filling mixture
1 (8-ounce) carton frozen nondairy whipped topping, thawed


Preheat oven to 350°. In a bowl, combine Filling ingredients. Place in refrigerator to thicken while preparing Cake.

Combine all Cake ingredients. Pour into 4 greased and floured 8- inch round cake pans. Bake 20–22 minutes. Let cool. Set aside 3/4 cup Filling mixture. Spread cake layers with remaining Filling mixture.

Combine reserved Filling mixture and whipped topping. Use wooden skewers, if necessary, to secure cake layers while icing. Keep cake refrigerated.

Fun Fact: Jimmie Rodgers has long been recognized as “The Father of Country Music,” and was the first name placed in the Country Music Hall of Fame in Nashville, Tennessee, in 1961. Although his career spanned a brief six years, he made over 100 recordings. (Rodgers died of tuberculosis at the height of his fame.) Rodgers combined popular tunes with rural instrumentation, and punctuated his best known songs with an original “blue yodel” that has since been widely imitated. In the midst of the Great Depression, each Rodgers release sold nearly a million copies. The Jimmie Rodgers Museum is located in his hometown of Meridian, Mississippi.

Nutritional Facts:

Serves: 12
Total Calories: 560
Calories from Fat: 203

This Lemon Ice Box Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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