Lemon Eclair Cake Recipe

Lemon Eclair Cake – Welcome to this delightful Lemon Eclair Cake Recipe. A no-bake dessert. That’s perfect for any occasion. This recipe features layers of graham crackers and creamy lemon pudding. And a luscious lemon frosting. Making it a refreshing treat. Prep time is just 20 minutes. And after chilling for 8 hours. You’ll have a dessert. That serves 15 slices.

this Recipe

The first time I made this Lemon Eclair Cake. My husband and child. Were both skeptical. They love chocolate. And the idea of a lemon dessert. Was foreign to them. However, one bite. Changed everything. The refreshing lemon flavor. Combined with the creamy texture. Made them instant fans. Now, it’s a staple in our household. Especially during summer gatherings. It’s incredibly easy to make. And watching my family’s faces light up. With each bite. Is priceless.

What makes this Lemon Eclair Cake truly special?

This Lemon Eclair Cake is a no-bake wonder. Making it perfect for hot summer days. When you don’t want to turn on the oven. The combination of graham crackers and lemon pudding. Creates a deliciously creamy. And tangy dessert. That is both refreshing. And satisfying. Plus, it’s incredibly easy to make. Requiring only a few ingredients. And minimal prep time. The optional garnish of lemon slices. And mint leaves. Adds a touch of elegance. Making it perfect. For serving guests.

What You Need To Make This Lemon Eclair Cake Recipe?

Graham Crackers: These form the base. And layers of the cake. Adding a delightful crunch. That softens just right after chilling.

Cold Whole Milk: Essential for making the pudding mixture creamy. And smooth.

Instant Lemon Pudding Mix: This gives the cake its bright. And tangy lemon flavor. Make sure to use instant pudding mix. For the best results.

Whipped Topping: Adds lightness. And fluffiness to the pudding mixture. Making the cake airy. And delicious.

Premade Lemon Frosting: Melting the frosting. Makes it easy to spread. And adds a sweet. And tangy topping to the cake.

Lemon Slices and Mint Leaves (Optional): These garnishes not only look beautiful. But also enhance the lemon flavor.

Steps To Make Lemon Eclair Cake:

Step 1: Prep the Pan: Give your 9×13 baking dish a light spray with nonstick cooking spray.

Step 2: First Layer: Cover the bottom of the dish with whole graham crackers. I usually fit 9 crackers per layer.

Step 3: Make the Pudding Mix: Pour the cold milk into a large mixing bowl. Sprinkle the instant lemon pudding mixes over the milk and blend with a handheld mixer on medium for about 1.5 to 2 minutes until it starts to thicken.

Step 4: Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture.

Step 5: Layer the Pudding: Spread half of the pudding mixture evenly over the graham crackers with an offset spatula.

Step 6: Second Layer: Add another layer of graham crackers on top of the pudding layer.

Step 7: More Pudding: Spread the remaining pudding mixture over the second layer of graham crackers.

Step 8: Final Layer: Top with one more layer of graham crackers.

Step 9: Add the Frosting: Remove the lids and foil from the containers of lemon frosting and heat in the microwave for 45 seconds. Stir the melted frosting and pour it over the top layer of graham crackers. Spread it out evenly with the offset spatula.

Step 10: Chill: Refrigerate the cake for at least 8 hours or overnight to let everything set.

Step 11: Serve: When you’re ready to serve, cut the cake into 15 slices. If you like, garnish each slice with a lemon slice and a couple of mint leaves.

Tip:

For an even more vibrant lemon flavor. Consider adding a teaspoon of lemon zest. To the pudding mixture. Lemon zest contains essential oils. That amplifies the lemony goodness. Additionally, if you’re serving this dessert at a party. Try making individual servings. In small cups or jars. For a cute. And portable treat. This method not only looks adorable. But also allows. For easy portion control. Just layer the graham crackers, pudding mix, and frosting in the cups. Chill. Serve with a small spoon. Perfect for picnics. Or potlucks!

Frequently Asked Questions:

Can I use a different flavor of pudding mix?

Absolutely! While the lemon pudding mix. Gives this dessert its signature tangy flavor. You can experiment with other flavors like vanilla. Or even coconut. For a unique twist. Just keep in mind. That the overall taste. Will change accordingly.

How long can I store the Lemon Eclair Cake in the refrigerator?

You can store the Lemon Eclair Cake. In the refrigerator for up to 3 days. Make sure to cover it with plastic wrap. Or aluminum foil. To keep it fresh. The flavors meld even more over time. Making it even more delicious.

Can I make this recipe ahead of time?

Yes. This recipe is perfect. For making ahead. Prepare it the day before your event. And let it chill overnight. This gives the layers time to set properly. And makes it easier to slice and serve.

Lemon Eclair Cake Recipe

Prep Time 20 minutes mins

Total Time 8 hours hrs 20 minutes mins

This Lemon Eclair Cake. Is a delightful no-bake dessert. That's perfect for any occasion. Imagine layers of crunchy graham crackers, silky lemon pudding, and a luscious lemon frosting. That meld together in the refrigerator. To create a refreshing. And satisfying treat. The best part? It's incredibly easy to make! My family loves this cake. Especially during the summer months. When we're craving something light. And tangy. Each bite is a burst of lemony goodness. That leaves you wanting more. The addition of lemon slices. And mint leaves as garnish. Makes it not only delicious. But also visually stunning.

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Ingredients

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• ▢ 14.4 oz package of graham crackers I used the Great Value brand
• ▢ 3 c cold whole milk
• ▢ 6.8 oz 2 3.4-oz boxes of instant lemon pudding mix (I used Jello brand)
• ▢ 8 oz container of whipped topping thawed
• ▢ 32 oz 2 16-oz containers of premade lemon frosting (I used Duncan Hines)
• ▢ 15 lemon slices optional garnish
• ▢ 1-2 fresh mint leaves per slice optional garnish

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Instructions

 

1. Lightly spray a 9x13 baking dish with nonstick spray.
2. Layer graham crackers on the bottom.
3. Mix cold milk and lemon pudding mix until thickened, then fold in whipped topping.
4. Spread half the pudding mixture over the graham crackers.
5. Add another layer of graham crackers, then spread the remaining pudding mixture on top.
6. Top with a final layer of graham crackers.
7. Microwave lemon frosting for 45 seconds, stir, and spread over the top layer.
8. Chill in the refrigerator for 8 hours or overnight.
9. Cut into slices and garnish with lemon slices and mint leaves if desired.

Notes

To make this Lemon Eclair Cake gluten-free. Simply substitute the graham crackers. With gluten-free graham crackers. Ensure that the pudding mixes. And all other ingredients. Are certified gluten-free. This way, you can enjoy the same delicious layers of lemony goodness. Without any gluten concerns. It's a perfect treat. For those with gluten sensitivities. Or anyone looking to try. A gluten-free dessert option. Enjoy the same great taste. With a gluten-free twist!

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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