Best 5 Miss Lindas Lemon Icebox Cake Recipes
Indulge in the delightful symphony of flavors that is Miss Linda's Lemon Icebox Cake, a culinary masterpiece that will transport your taste buds to a realm of pure bliss. This iconic dessert combines the refreshing tang of lemon with the velvety smoothness of whipped cream, nestled between layers of crisp, buttery graham crackers. With its no-bake preparation, this recipe is a testament to the culinary magic that can be achieved with minimal effort.
Prepare to embark on a delectable journey as you gather the ingredients for this extraordinary cake: graham crackers, butter, sugar, cream cheese, whipped cream, powdered sugar, vanilla extract, lemon juice, and lemon zest. Each ingredient plays a vital role in creating the perfect balance of flavors and textures that define this timeless classic.
The detailed step-by-step instructions guide you through the effortless process of creating this masterpiece. From preparing the graham cracker crust to whipping the luscious cream filling, each step is explained with precision, ensuring success even for novice bakers.
Along with the classic lemon icebox cake recipe, this article presents a tantalizing collection of variations that cater to diverse preferences. Discover the magic of the Chocolate Icebox Cake, where rich chocolate replaces the vibrant lemon flavor, creating a decadent treat that will satisfy any chocolate lover's cravings.
For those with a passion for berries, the Strawberry Icebox Cake offers a burst of sweet and tangy flavors, where layers of fresh strawberries complement the creamy filling and graham cracker base.
If you seek a tropical twist, the Pineapple Icebox Cake transports you to a beachside paradise, with chunks of juicy pineapple adding a refreshing dimension to the classic recipe.
No matter your taste preferences, Miss Linda's Lemon Icebox Cake and its delectable variations promise an unforgettable dessert experience. Prepare to impress your friends and family with this culinary gem, and savor every bite of its refreshing, creamy, and utterly delightful flavors.
LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
MISS LINDA'S LEMON ICEBOX CAKE
So easy for so much deliciousness! This is especially refreshing during the worst of our southern summers. Don't get this too far from the refrigerator, though- the icing melts easily. The original recipe, from my mom's former co-worker, recommends using Duncan Hines cake mix.
Provided by scfl76
Categories Dessert
Time 55m
Yield 10 slices, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for a 2-layer cake.
- In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
- Cool and split the two cake layers. Fill with lemon filling.
- Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
- Keep refrigerated.
LEMON AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
- Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.
LEMON-BERRY ICEBOX CAKE
Provided by Food Network Kitchen
Categories dessert
Time 7h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
- Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
- Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
- Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.
LEMON ICEBOX CAKE
This is so good!! Very very moist. With all the lemon ingredients it sounds like it could be too lemony, but it's just perfect. It makes a great birthday cake because it comes together easily and makes a nice presentation. You can't go wrong with a recipe like this.
Provided by pies and cakes and
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
- Transfer to a greased 9x13 pan.
- Bake at 350* for 35-40 minutes or til done.
- Allow to cool completely.
- In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
- Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.
Tips:
- Use fresh lemons for the best flavor. Avoid using bottled lemon juice, as it will not provide the same brightness and acidity.
- Make sure the butter is very soft before creaming it with the sugar. This will help to create a smooth and creamy frosting.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- Be careful not to overmix the dough. Overmixing will make the crust tough.
- Press the dough firmly into the bottom of the pan. This will help to prevent the crust from shrinking.
- Bake the crust for 10-12 minutes, or until it is golden brown.
- Let the crust cool completely before filling it.
- To make the filling, simply whisk together the lemon juice, sugar, eggs, and cornstarch in a saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 1-2 minutes, or until the mixture has thickened.
- Remove the saucepan from the heat and stir in the butter. Let the filling cool slightly before pouring it onto the cooled crust.
- Refrigerate the cake for at least 4 hours, or overnight, before serving.
Conclusion:
Miss Linda's Lemon Icebox Cake is a classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. Whether you like your cake tart or sweet, this recipe is sure to please. So next time you are looking for a delicious and refreshing dessert, give Miss Linda's Lemon Icebox Cake a try. You won't be disappointed!
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