No Bake Lemon Eclair Cake (Printable)

Zesty lemon cream layered between honey graham crackers with a tangy glaze topping

# What You'll Need:

→ Cake Base & Filling

01 -
02 -
03 -
04 -
05 -
06 -

→ Lemon Glaze

07 -
08 -
09 -
10 -

# Step-by-step:

01 - Whisk together instant lemon pudding mixes and cold milk in a large mixing bowl for 2 minutes until thickened.
02 - Beat heavy cream with powdered sugar and vanilla extract in separate bowl until stiff peaks form.
03 - Gently fold whipped cream into lemon pudding mixture until smooth and fully incorporated.
04 - Arrange single layer of graham crackers in 9x13-inch baking dish to cover bottom completely.
05 - Spread half of lemon cream mixture evenly over graham cracker base.
06 - Top with another layer of graham crackers, then spread remaining lemon cream mixture over top.
07 - Arrange final layer of graham crackers over cream filling.
08 - Whisk powdered sugar, lemon juice, milk, and lemon zest until smooth and pourable.
09 - Pour lemon glaze evenly over top layer of graham crackers, spreading with spatula as needed.
10 - Cover and refrigerate for minimum 4 hours, preferably overnight, allowing cake to set and crackers to soften.
11 - Slice into squares and serve chilled.

# Expert Advice:

01 -
  • No oven required, making it perfect when summer temperatures are already soaring
  • The graham crackers transform into cake-like layers that taste like you spent hours baking
02 -
  • The chilling time is absolutely critical because the moisture from the cream needs to soften the crackers completely
  • Cutting the cake while cold produces cleaner slices, but let it sit at room temperature for 10 minutes before serving for the best texture
03 -
  • Let the glazed cake sit uncovered in the refrigerator for 30 minutes before covering to prevent the glaze from sticking to plastic wrap
  • Room temperature graham crackers are more forgiving than cold ones, which can crack unexpectedly during assembly

Go back