My philosophy has always been “the more the better” when it comes to summer desserts. I’ve had desserts laden with sweet summer fruit picked when in season and topped with soft whipped cream, crunchy nut-dipped ice cream sandwiches (with sprinkles), sticky marshmallows and dripping chocolate. I love my finished smores. you will. After all, summer is a little bit of a special season. Add extra flavors, extra textures, extra colors according to your taste. With the oven-free summer kicking off this season, I’m incorporating this approach with one of my favorite summer party tricks he. It’s an icebox cake that’s a bit retro but always entertaining. And in the spirit of making this summer even more special, we’ve taken the classic up a notch with the Lemon Icebox Cake.
I consider myself an icebox cake connoisseur. Especially since the mango and cardamom version has become a hot topic. Therefore, it felt right to create a summery cake with a flavorful lemon. This recipe is no-bake, uses minimal ingredients, and makes the most of store-bought shortcuts. Believe me, you’ll soon be everyone’s favorite summer party guest.
What is Icebox Cake?
i don’t remember when I ate icebox cake for the first time, but I remember the taste very well. Serve thin chocolate wafers sandwiched between whipped cream and sliced. That’s exactly the beauty of Icebox his cakes. A simple recipe layers your favorite cookies between soft whipped cream. After that, put it in the refrigerator to harden, and the cookies will soften, the cream will harden, and the whole piece will be ready for slicing. Sounds like magic, right?
Due to its simplicity, the traditional icebox cake has many variations. Incredibly tolerant. Once, I didn’t freeze the cake properly and ended up just spooning a chunk of cake into a bowl for dessert. Of course, my friends were still raving about it. (It’s cream and cookies. Who wouldn’t?) Really, there’s nothing wrong with this lemon icebox cake.
Lemon Icebox Cake Ingredients
The ingredients list for this lemon icebox cake is pretty short, so be sure to pick the quality ones. gigantic The difference in taste!
rich whipped cream. I like whipping heavy cream for this recipe as it allows me to control the sweetness and flavor.
cream cheese or mascarpone. A little addition. I like the consistency that cream cheese and mascarpone add to the cream, and I add a hint of flavor to balance the sweetness.
icing sugar. I like powdered sugar in whipped cream because it dissolves more easily than granulated sugar.
vanilla. All it takes is one shake to finish.
Lemon curd. We recommend using store-bought shortcuts here. Unless you really like making your own lemon curd, you can find great versions in stores. Get only the good stuff.
lemon cookies or wafers. Here, lemon cookies are thoroughly pursued with lemon flavor. But feel free to use graham crackers or other neutral cookie flavors.
orange peel. Wow wait. Did I mention lemon icebox cake? Yes, but hear me out. Orange is the secret ingredient that makes lemon desserts so special. Lemon flavored treats need something to balance them out.Similar to how cardamom is used in these Adding a touch of floral to the lemon cheesecake bar gives it an extra pop of lemon without being overpowering.
salt. I am a big proponent of properly salting desserts. There’s nothing worse than a soggy sweet dessert. Be sure to add salt to the whipped cream.
Assembly Tips for Lemon Icebox Cake
The best part about icebox cakes is that everything is pre-made to set in layers. To prepare, line the pan with plastic wrap or parchment paper to prevent sticking and smooth edges. You can also serve this like a trifle and scoop the cake out of the container you made. But if you want to slice it, you have to lay it in a mold.
To keep the inner layers clean and clear, keep each layer thick. Place a suitably thick layer of whipped cream before adding the cookie layer, then another layer for the curd.
Save some whipped cream or make a little extra when you eat it. Once the cake has been removed from the mold and placed on a serving board or plate, take off the excess cream and, using a spoon or offset spatula, pipe any “flaws” on the cake over a few swoosh or cream. texture. It also adds visual interest and makes the cake look party ready.
Speaking of which, don’t be afraid to decorate! You can simply top with lemon slices, add fresh herbs, or chop fresh summer fruit for added texture and flavor. You can add more cookies, crushed almonds or pistachios for extra crunchiness. Remember. This is a choose-your-own-adventure type of cake.
explanation
An easy no-bake summer dessert with plenty of lemon flavor.
- Ten ounce rich whipped cream
- 1/4 teaspoon salt
- 2 tablespoons icing sugar
- 1 teaspoon vanilla
- 1 tablespoon orange peel
- 1 tablespoon lemon peel
- 1 tablespoon Cream cheese
- 15–20 thin lemon cookie
- 8 ounce lemon curd, store-bought or homemade
- fruits and herbs for garnish
- Line the bread pan with saran wrap.
- make the cream. Add about 7 ounces of heavy cream, salt, sugar, vanilla, lemon and orange zest, and cream cheese to a stand mixer. Beat to medium firm peaks.
- To assemble the cake, add a layer of whipped cream to the pan mold. Then add a layer of cookies and spread over 1/3 of the lemon curd. Repeat this two more times and finish with whipped cream. Cover the top of the pan with saran wrap and place in the freezer for at least 4 hours, preferably overnight.
- Add more whipped cream on top of the cake when serving.
- To assemble, remove cake from pan and unwrap. Using an offset spatula, spread over fresh whipped cream and top with fruit, cookies, or fresh herbs. Slice and enjoy. fun!
- Preparation time: All night
- Category: dessert
keyword: icebox, cake, lemon
