Roxie One of my favorite cakes for summer is the Lemon Icebox cake. Because the icing is made with cool whip, this cake is kept and served cold. In fact, I love this cake so much I chose it as my own wedding cake!
Here's what you'll need:
Lemon Cake Mix
5 eggs
1 cup buttermilk
1/3 cup oil
1 can Eagle Brand milk
Juice from 2 lemons
8 oz. cool whip
Here's what you'll need to do:
Preheat the oven to 350 degrees.
Combine the cake mix, eggs, buttermilk and oil. Mix until smooth.
Divide batter in half to fill two 9 inch cake pans. Bake for 20-25 minutes.
Once layers have cooled, begin to make the icing.
Mix milk and lemon juice together until fully incorporated.
Add cool whip while gently stirring until icing is completely blended.
Ice the cake, using fresh cut lemons as a garnish.
To get this recipe (as well as many more) in a printable version, join the Recipe Club! If you have already joined, enter the Archive now.
Lemon Cake Mix
5 eggs
1 cup buttermilk
1/3 cup oil
1 can Eagle Brand milk
Juice from 2 lemons
8 oz. cool whip
Here's what you'll need to do:
Preheat the oven to 350 degrees.
Combine the cake mix, eggs, buttermilk and oil. Mix until smooth.
Divide batter in half to fill two 9 inch cake pans. Bake for 20-25 minutes.
Once layers have cooled, begin to make the icing.
Mix milk and lemon juice together until fully incorporated.
Add cool whip while gently stirring until icing is completely blended.
Ice the cake, using fresh cut lemons as a garnish.
To get this recipe (as well as many more) in a printable version, join the Recipe Club! If you have already joined, enter the Archive now.
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