LEMON ECLAIR CAKE

This Lemon Eclair Cake is a refreshing, no-bake dessert that layers graham crackers, luscious lemon pudding, and a creamy topping for the perfect balance of sweet and tangy. It’s an easy make-ahead treat that’s perfect for spring and summer gatherings, potlucks, or any time you crave a citrusy twist on the classic eclair cake.

The first time I made this Lemon Eclair Cake, I wanted something light and zesty for a summer BBQ. My husband loved the creamy layers, and my daughter couldn’t get enough of the bright lemon flavor. Now, it’s a must-have dessert in our home whenever we want something cool, creamy, and refreshing!

Why You’ll Love Lemon Eclair Cake

•No-Bake & Easy: Simple to assemble with no oven needed.

•Bright & Refreshing: A perfect balance of creamy and citrusy flavors.

•Make-Ahead Friendly: Tastes even better after chilling overnight.

•Minimal Ingredients: Just a few pantry staples for a show-stopping dessert.

Ingredients Notes For Lemon Eclair Cake

•Graham Crackers: Creates soft, cake-like layers after chilling.

•Lemon Pudding Mix: Instant pudding for a smooth, creamy filling.

•Milk: Whole milk for richness and a silky texture.

•Whipped Topping (Cool Whip): Lightens the filling and adds a fluffy finish.

•Lemon Zest & Juice: Enhances the fresh lemon flavor.

•White Chocolate Ganache (Optional): A smooth topping for an extra indulgent touch.

Recipe Steps

1. Make the Lemon Filling:

1.In a large bowl, whisk together the lemon pudding mix and cold milk until thickened.

2.Gently fold in whipped topping and lemon zest for extra brightness.

2. Assemble the Layers:

1.In a 9×13-inch dish, arrange a single layer of graham crackers.

2.Spread half of the lemon pudding mixture evenly over the crackers.

3.Add another layer of graham crackers and spread the remaining pudding mixture on top.

4.Finish with a final layer of graham crackers.

3. Add the Topping:

1.Spread additional whipped topping over the top layer of graham crackers.

2.(Optional) Prepare a white chocolate ganache by melting white chocolate with a little heavy cream and drizzling it over the top.

4. Chill & Serve:

1.Cover and refrigerate for at least 4 hours, preferably overnight, to allow the layers to soften.

2.Garnish with lemon slices or extra zest before serving.

Storage Options

•Refrigerator: Store in an airtight container for up to 3 days.

•Freezer: Freeze for up to 2 months and thaw in the fridge before serving.

Variations & Substitutions

•Berry Twist: Add fresh blueberries or raspberries between layers.

•Lemon Curd Layer: Spread a thin layer of lemon curd for extra tartness.

•Homemade Whipped Cream: Use fresh whipped cream instead of Cool Whip for a richer flavor.

Frequently Asked Questions

Can I use homemade pudding instead of instant? Yes! Just let it cool completely before assembling.

What if I don’t have graham crackers? Use vanilla wafers or digestive biscuits as a substitute.

How do I make it extra lemony? Add more lemon zest and a splash of lemon extract to the pudding mixture.

This Lemon Eclair Cake is light, creamy, and bursting with citrus flavor—a no-bake dessert that’s as easy as it is delicious. Perfect for warm-weather gatherings or anytime you need a refreshing, crowd-pleasing treat!

LEMON ECLAIR CAKE

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Course: Dessert

Kitchen: American, No-Bake

Prep Time: 15 minutes minutes

Total Time: 4 hours hours 15 minutes minutes

Servings: 10

Ingredients

 

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• ▢ For the Cake Layers:
• ▢ 1 box 14.4 oz graham crackers
• ▢ 2 boxes 3.4 oz each instant lemon pudding mix
• ▢ 2 1/2 cups cold milk
• ▢ 1 teaspoon lemon zest optional, for extra flavor
• ▢ 1 teaspoon vanilla extract
• ▢ 1 container 8 oz whipped topping (Cool Whip), thawed
• ▢ For the Lemon Glaze:
• ▢ 1 cup powdered sugar
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon melted butter
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1-2 teaspoons milk if needed for consistency

Instructions

• Step 1: Prepare the Pudding Filling
• Make the Pudding: In a large bowl, whisk together the lemon pudding mix, cold milk, lemon zest, and vanilla extract until smooth and thickened.
• Fold in Cool Whip: Gently fold in the whipped topping until fully combined.
• Step 2: Assemble the Cake
• Layer Graham Crackers: In a 9x13-inch baking dish, arrange a single layer of graham crackers, breaking pieces as needed to fit.
• Add Pudding: Spread half of the lemon pudding mixture evenly over the graham crackers.
• Repeat Layers: Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
• Step 3: Make the Glaze
• Whisk Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, melted butter, and vanilla extract until smooth. Add a teaspoon of milk if needed to thin the glaze.
• Spread Over Cake: Pour the glaze evenly over the top layer of graham crackers, spreading it with a spatula.
• Step 4: Chill and Serve
• Refrigerate: Cover and refrigerate for at least 4-6 hours (preferably overnight) to allow the graham crackers to soften.
• Slice and Serve: Garnish with lemon zest or whipped cream if desired. Serve chilled.