Lemon Refrigerator Cake Recipe
Bright, creamy layers of lemon mousse and graham crackers set into a no-bake cake that slices beautifully. Ideal for make-ahead entertaining.
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Servings:
Ingredients
Main Ingredients
- 16 oz cream cheese softened
- 14 oz sweetened condensed milk one can
- 0.6 cup fresh lemon juice
- 1 tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 2 cup heavy whipping cream well chilled
- 2 tbsp powdered sugar
- 0.25 tsp fine sea salt
- 12 oz graham crackers for layering
- 0.5 cup graham cracker crumbs for topping
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment, leaving overhang for easy lifting.
- Beat cream cheese in a large bowl until perfectly smooth and fluffy.
- Stream in the condensed milk and mix until silky with no lumps.
- Whisk in lemon juice, lemon zest, vanilla, and salt until the mixture thickens slightly.
- Whip the cold cream with powdered sugar to soft, billowy peaks.
- Fold the whipped cream gently into the lemon mixture to make a light mousse.
- Arrange a snug layer of graham crackers in the pan. Spread on a thick layer of lemon mousse.
- Repeat layers, ending with mousse on top. Smooth the surface and sprinkle graham crumbs over.
- Cover and refrigerate until the crackers soften and the cake sets, at least 4 hours or overnight.
Notes
For a brighter pop, swirl in 1/2 cup lemon curd between layers or scatter fresh blueberries on top before chilling. Swap the grahams for thin vanilla wafers or shortbread for a richer twist. Store covered in the fridge up to 4 days; for cleaner slices, freeze 30 minutes before serving.
This recipe is an original creation inspired by classic Lemon Refrigerator Cake Recipe flavors. All ingredient ratios and instructions are independently developed.