What are some of the best lemon eclair cake recipes? I swear, the first time I made it, it was gone in a flash. My family practically inhaled it! What is the best way to make a eclair without the fuss of making individual pastries? What was the best thing ever? An eclair and Lemon Bar had a baby. If you love a good no-bake dessert that tastes like you spent hours slaving away in the kitchen, but you can’t wait to try it, then why? I actually didn’t, then buckle up!
What is lemon eclair cake?
What is this lemon eclair cake? Is it a no bake dessert? What are graham crackers in for the choux pastry, a luscious lemon cream filling? What is the best LEMON GLAZE? What is a graham cracker layered dessert? How do I make a cake? The name comes from its uncanny resemblance in taste and texture to an eclair but, trust me, it’s a real thing. Is a million times easier to make? If you can spread stuff, you could make this.
Why you’ll love this recipe?
Where do I even begin? What I love most about this is how incredibly simple it is. No oven required, which is a lifesaver, especially during those hot summer months. Plus, it’s such a crowd-pleaser! Everyone always raves about the creamy filling and bright lemon flavor.
- Flavor: The lemon flavor is so bright and refreshing, it cuts through the richness of the cream filling perfectly. It’s sweet, tangy, and utterly addictive. I’ve tweaked the recipe over the years to get the perfect balance of sweet and tart.
- Simplicity: Seriously, this is one of the easiest desserts you’ll ever make. If you can layer ingredients, you can nail this recipe. It’s perfect for those days when you want something impressive without spending hours in the kitchen.
- Cost-efficiency: Graham crackers, pudding mix, milk, and a few other staples are all you need. No fancy ingredients here! It’s a budget-friendly dessert that tastes like a million bucks.
- Versatility: You can easily adapt this recipe to your taste. Add a layer of fresh berries, use different flavored pudding, or even drizzle some white chocolate over the top. The possibilities are endless!
It’s similar to other no-bake graham cracker desserts, but the lemon twist really elevates it. It’s like a lemon Icebox Cake, but with the creamy, eclair-like vibe that just takes it over the top.
How do you make lemon eclair cake?
Quick Overview
How do I make lemon eclair cake? What’s the best way to serve graham crackers in a dish? Spread it over crackers. What is the best way to top a cake with lemon glaze? What is the best way to store graham crackers in the fridge? What’s the hardest part of waiting for it to chill?
Ingredients
For the Main Cake:
- 1 package of graham crackers: 14.5 ounces. I usually go for the honey graham crackers, but you can use any kind you like.
- I use 2% milk, but whole milk will make the filling even richer. I’ve tried it with almond milk and it was surprisingly good!
- 2 (3.4 ounce) boxes instant lemon pudding mix: 1 pound, 2 servings. Make sure it’s instant pudding mix, not the cook-and-serve kind.
For the Glaze:
- 3 cups powdered sugar: Sift it for the smoothest glaze.
- 1/4 cup milk: Add more or less to reach your desired consistency.
- 1/4 cup lemon juice: Freshly squeezed is always best for that extra zing!
- 1 teaspoon lemon zest: Adds a lovely aroma and extra lemon flavor. Don’t skip this!
What are the steps to
Step 1: Preheat & Prep Pan
No preheating here, because this is a no-bake masterpiece! Just grab .9×13 inch baking dish. I like to lightly grease it with cooking spray just to make sure the first layer of graham crackers is done. I use a non-stick pan and some granulated sugar.
Step 2: Layer Graham Crackers
Arrange a layer of graham crackers in the bottom of the baking dish, breaking them as needed to fit. You want to cover the entire bottom surface. How do you make a cake base? The filling will fill them in.
Step 3: Make the Lemon Cream Filling
In a large bowl, whisk together the cold milk and instant Lemon Pudding mix until it starts to foam. What should I do if I have lumps? I sometimes use an electric mixer to speed things up, but a whisk works just fine.
Step 4: Spread Filling
Don’t be shy! Spread half of the lemon cream filling evenly over the Graham Cracker layer. You want a generous layer of creamy goodness. Make sure to spread it all the way to the edges of the pan.
Step 5: Repeat Layers
The graham cracker and lemon cream filling layers are repeating one more time, using the remaining Graham Crackers and Lemon Cream Filling Layers. Crackers and filling. What are some good examples of graham crackers and filling? Now we are moving to the glaze.
Step 6: Make the Lemon Glaze
In a medium bowl, whisk together the powdered sugar, milk, lemon juice, and lemon zest until smooth. Set aside. If the glaze is too thick, add more milk if it’s too thin. Is it watery but not runny? I like to taste it at this point and add a little extra lemon juice if I want stronger lemon.
Step 7: Glaze the Cake
What is the best way to drizzle lemon glaze over graham crackers? Use a spatula to spread it out and make sure it covers the entire surface. I always lick the spatula after this step, because, well, it’s glaze!
Step 8: Chill
Cover the cake with plastic wrap and refrigerate for at least 4 hours or preferably overnight. How do you make graham crackers soft? What is the most important step to take in this process? I know it’s hard, but resist the urge to dig in too soon.
Step 9: Slice & Serve
Once the cake is chilled, slice it into squares and serve. I like to garnish with lemon zest for a pop of color.
What should I serve it with?
What are some ideas for making lemon eclair cake?For Brunch:Serve with mimosas or sparkling lemonade. What is the best lemon flavor to serve with bubbly? I like to add fresh berries on top for a pretty presentation.As Dessert:What’s a perfect end to supper? What are some good side dishes to serve with vanilla ice cream?For Cozy Snacks:What is the best way to enjoy a slice of bread with tea or coffee? I sometimes sneak a piece into my kids’ bed. Don’t tell them! My family loves this with a side of fresh raspberries or blueberries. The tartness of the berries complements the sweetness of this cake perfectly. What’s the best way to serve shortbread cookies?
How do I make a lemon eclair cake?
I’ve made this lemon eclair cake countless times, and I have learned a few tricks along the way. Okay, so so I make this ice cream every time.Graham Cracker Prep: What isDon’t be afraid to break graham crackers into smaller pieces to fit snugly in the pan. What do you want to do with the surface area? I sometimes crush a few crackers and sprinkle them on top of the glaze for added texture.Mixing Advice: Make sure your milk is ice cold when you’re making the pudding filling. This helps it thicken up faster and prevents lumps. If you do get lumps, just whisk vigorously until they disappear.
Ingredient Swaps:Can you use different flavored pudding mixes to change up the flavor? What is the best vanilla, cheesecake, or even coconut cream pudding? I’ve also tried using different types of cookies instead of graham crackers, like vanilla wafers or granulated sugar. I can’t seem to find a good substitute for them. Shortbread cookies.Baking Tips:Since this is a no bake cake, there’s no oven involved! If you like graham crackers, make sure to chill it for long enough to allow it to soften. I find that overnight is best, but at least 4 hours is a must.Glaze Variations:Add a few drops of food coloring to the glaze for more vibrant color. I’ve also added a splash of almond extract or vanilla extract for extra flavor. If you’re feeling fancy, you can drizzle some white chocolate over the top.
Storing and Reheating Tips
Room Temperature: I wouldn’t recommend leaving this cake at room temperature for more than a couple of hours, as the filling will start to soften and the glaze will get sticky.
Refrigerator Storage: This cake will keep in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out. The flavors will actually meld together even more as it sits in the fridge, so it’s even better the next day!
Freezer Instructions: You can freeze this cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. To thaw, transfer it to the refrigerator overnight. The glaze may get a little sticky after thawing, but it will still taste delicious.
Glaze Timing Advice: I prefer to add the glaze right before chilling the cake, but you can also wait until just before serving. If you glaze it too far in advance, it may start to get a little dull.
Frequently Asked Questions
Final Thoughts
This Lemon Eclair Cake Recipe is truly one of my all-time favorites. It’s easy to make, budget-friendly, and always a crowd-pleaser. The bright lemon flavor and creamy texture make it the perfect dessert for any occasion. Plus, it’s no-bake, so you can enjoy it even on the hottest days. If you’re a fan of easy, delicious desserts, you absolutely have to try this recipe. And if you love this, you might also enjoy my no-bake chocolate lasagna or my strawberry shortcake trifle! Happy baking (well, no-baking!), and I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know what you think. And if you make any variations, I’d love to hear about them!
How to Make the Best Lemon Eclair Cake: 7 Simple Steps
Ingredients Â
Main Ingredients
- 1 box Graham Crackers About 14.4 oz
- 2 boxes Instant Lemon Pudding Mix 3.4 oz each
- 3 cups Milk Whole milk recommended
- 8 oz Whipped Topping Thawed, such as Cool Whip
- 1 teaspoon Lemon Zest Optional, for garnish
InstructionsÂ
Preparation Steps
- In a large bowl, whisk together the instant lemon pudding mix and milk until well combined. Let it sit for a few minutes to thicken.
- Gently fold in the thawed whipped topping into the lemon pudding mixture until smooth and creamy.
- Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers.1 box Graham Crackers
- Spread half of the lemon cream mixture evenly over the graham cracker layer.
- Add another layer of graham crackers on top of the cream mixture.1 box Graham Crackers
- Spread the remaining lemon cream mixture over the second layer of graham crackers.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the cake to set.
- Before serving, garnish with lemon zest, if desired. Cut into squares and enjoy!1 box Graham Crackers
