Lemon Eclair Cake
Lemon Eclair Cake is a delightful and refreshing dessert that combines the bright flavor of lemon with creamy layers and crunchy graham crackers. This no-bake treat is perfect for warm days and is surprisingly easy to make. With its luscious layers and zesty glaze, it’s sure to impress family and friends at any gathering!
Why Make This Recipe
You should make this Lemon Eclair Cake because it is simple, delicious, and requires no baking! The combination of creamy lemon pudding, whipped cream, and crunchy graham crackers creates a fantastic texture. It’s a great dessert to prepare in advance, making it perfect for parties or family gatherings. Plus, the bright lemon flavor is refreshing and uplifting!
How to Make Lemon Eclair Cake
Ingredients:
- 1 small box (3.4 oz) instant lemon pudding mix
- 2 cups milk
- 1 box (12 oz) graham crackers
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup powdered sugar (for the glaze)
- 1-2 tablespoons milk (for the glaze)
- 2 tablespoons lemon juice
Directions:
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Prepare the Cream Mixture: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese with 1 cup of powdered sugar until smooth. In a separate bowl, whisk the instant lemon pudding mix with 2 cups milk. Let it set for 5 minutes to thicken.
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Assemble the Cake: Grab a 9×13-inch baking dish and layer about 12 graham crackers at the bottom. Spread half of the lemon pudding mixture over the graham crackers. Add a layer of the whipped cream on top of the pudding. Repeat the layers with another set of graham crackers, the remaining pudding mixture, and finish with the rest of the whipped cream.
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Prepare the Lemon Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1-2 tablespoons of milk until smooth. Adjust the milk for your desired consistency.
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Finish the Cake: Drizzle the lemon glaze over the top of your layered cake. Refrigerate for at least 4 hours or overnight to let the flavors meld and the cake set.
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Serve: Slice, serve, and enjoy this refreshing no-bake lemon eclair cake!
How to Serve Lemon Eclair Cake
Serve Lemon Eclair Cake chilled straight from the refrigerator. You can garnish it with lemon zest or a few extra berries to add a pop of color. This dessert is great for any occasion, from family dinners to potlucks!
How to Store Lemon Eclair Cake
Store any leftovers of the Lemon Eclair Cake in the refrigerator. Make sure to cover the dish with plastic wrap or a lid to keep it fresh. It will stay good for up to 3-4 days.
Tips to Make Lemon Eclair Cake
- Make sure your heavy whipping cream is cold before whipping; it helps it achieve stiff peaks easier.
- If you want a more intense flavor, you can add more lemon juice to the glaze.
- For a fun twist, consider adding some fresh berries between the layers for added flavor and texture.
Variation
You can switch up the flavor by using other pudding mixes, like vanilla or chocolate, instead of lemon. Or, try adding a layer of fresh fruit for an extra touch!
FAQs
1. Can I use homemade whipped cream instead of heavy cream?
Yes, you can use homemade whipped cream. Just make sure it is whipped to stiff peaks.
2. How long does the cake need to sit in the fridge?
The cake should be refrigerated for at least 4 hours, but overnight is best to let the layers set properly.
3. Can I freeze Lemon Eclair Cake?
While it’s best enjoyed fresh, you can freeze it. Just be sure to wrap it tightly. It may alter the texture a bit when thawed. It’s best consumed within a month of freezing.
Enjoy making and sharing your Lemon Eclair Cake!
