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LEMON ECLAIR CAKE

LEMON ECLAIR CAKE

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Course: Dessert
Kitchen: American, No-Bake
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 10

Ingredients
 

  • 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.