No-Bake Lemon Eclair Cake Recipe

No-Bake Lemon Eclair Cake Recipe

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Ingredients:

For the Crust:

  • 1 package (15 ounces) yellow cake mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 3 large eggs
  • 1/2 cup chopped pecans (optional)

For the Filling:

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (3 ounce) package lemon-flavored gelatin
  • 1/2 cup boiling water
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest

For the Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions:

Prepare the Crust:

  1. Combine Dry Ingredients: In a large bowl, combine the cake mix, pecans (if using), and any additional mix-ins you desire.
  2. Add Wet Ingredients: Gradually add the oil, water, and eggs to the dry ingredients, mixing until just combined. Do not overmix.
  3. Bake: Pour the batter into a greased 9×13 inch baking pan. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Prepare the Filling:

  1. Dissolve Gelatin: In a medium bowl, combine the gelatin and boiling water. Stir until the gelatin is completely dissolved.
  2. Combine Ingredients: Add the sweetened condensed milk, lemon juice, and lemon zest to the gelatin mixture. Stir until well combined.
  3. Chill: Pour the filling over the cooled crust and refrigerate for at least 2 hours, or until set.

Prepare the Frosting:

  1. Cream Ingredients: In a large bowl, cream together the cream cheese and butter until smooth.
  2. Add Flavorings: Beat in the vanilla extract and powdered sugar until combined.
  3. Add Lemon Juice: Gradually add the lemon juice, beating until the desired consistency is reached.

Assemble the Cake:

  1. Spread Frosting: Spread the lemon frosting over the set filling.
  2. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving.

Tips:

  • For a more intense lemon flavor, increase the amount of lemon juice and zest in the filling and frosting.
  • To make individual servings, cut the cake into squares or rectangles and frost each piece.
  • Store leftovers in the refrigerator for up to 3 days.

Enjoy this refreshing and easy-to-make no-bake lemon eclair cake!

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