Cake

Best Lemon Iced Cake Recipe – How To Make Lemon Iced Cake

Best Lemon Iced Cake Recipe - How To Make Lemon Iced Cake

Eric Bernstein

Icebox cake may be an old-school concept, but this recipe is truly spectacular. The combination of lemon curd and cream cheese frosting is intensely lemony and refreshing, and the quick candied lemon zest makes it priceless. Did we mention how incredibly easy it is to do? You can whip it up in 10 minutes and it’ll be ready to eat after a quick stint in your freezer – you don’t even need to turn on the oven.

If you’re wondering, “what’s an icebox cake?” or even “what is a cooler?”, you are not alone. Originally invented around the 1930s, an icebox is the precursor to modern refrigerators and freezers. Although at the time it was essentially the cupboard equivalent of your Trader Joe’s freezer bag, it revolutionized keeping food cold at home. The housewives were very and companies like Nabisco jumped on the bandwagon and started printing cooler recipes. The Icebox Cake is one of those that stuck, and for good reason.

Basically, an ice cream cake is made with whipped cream and wafers (think Nillado not Loacker Quadratini) superimposed and then frozen. The freezer is where the magic happens, turning cookies from crispy to chewy and whipped cream from soft to firm and slicable. Just two ingredients and you have a cake!

Of course, we like to add extras, like fruit or peanut butter. For this lemon version, we used cream cheese, lemon curd and Nilla wafers, but feel free to change it up. Other curds or jams might be nice, and we think lemon or the original Oreos would work well too. You could skip the lemon zest topping, but we don’t recommend it – it adds an extra special touch to this cake and is super simple. Speaking of easy, now is the time to start making your own simple syrup at home. Because sugar is a natural preservative, a batch of simple syrup will keep for months in the fridge, so we make a big one and use it to sweeten everything from cold brew to cocktails.

Did you make this recipe? Let us know how it went in the comments below!

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Yields:

ten

Preparation time:

0

hours

ten

minutes

Total time:

3

hours

ten

minutes

6 oz.

cream cheese, softened at room temperature

1


(11 oz.) box of Nilla Wafers

1 ea.

lemon cream, store-bought or homemade

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  1. In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Stir in the lemon zest.
  2. Spread 1-2 tablespoons of the cream cheese mixture on the bottom of a 9″ x 13″ pan (to keep the cookies from slipping), then top with a single layer of Nilla Wafers. Top the cookies with about 1/3 of the cream cheese mixture, using an offset spatula or the back of a spoon to spread into an even layer. Drizzle this layer with about half of the lemon cream and lightly fold in. Cover the dough with another layer of cookies and repeat, ending with a layer of the cream cheese mixture. Cover the dish with plastic wrap and freeze for 3 hours.
  3. While the cake is freezing, use a vegetable peeler to cut long strips of lemon zest. (Be careful not to go overboard, you want to avoid the bitter white marrow.) Cut the strips into very thin strips and soak them in simple syrup for 3 hours or up to a week in the refrigerator.
  4. Take the cake out of the freezer and decorate with the candied lemon zest. Freeze leftovers for up to 7 days.

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square slice of lemon glazed cake on off-white plate against blue backdrop

Eric Bernstein

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