Best 2 Raspberry Lemon Icebox Cake Recipes
Indulge in a refreshing summer treat with this Raspberry Lemon Icebox Cake, a delightful no-bake dessert that combines the vibrant flavors of raspberries and zesty lemons. This easy-to-make cake features layers of graham cracker crumbs, creamy lemon filling, and a luscious raspberry sauce, all topped with whipped cream and fresh raspberries. With its vibrant colors and refreshing taste, this icebox cake is perfect for potlucks, picnics, and any summer gathering.
In addition to the classic Raspberry Lemon Icebox Cake, the article also includes variations to suit different tastes and preferences. For a tangy twist, try the Lemon Blueberry Icebox Cake, which incorporates sweet blueberries into the lemon filling. If you prefer a chocolatey delight, the Chocolate Raspberry Icebox Cake combines rich chocolate cookies with raspberry sauce and creamy chocolate filling. And for a tropical twist, the Pineapple Coconut Icebox Cake features a pineapple filling and a graham cracker crust made with coconut.
Each recipe provides step-by-step instructions, ingredient lists, and helpful tips to ensure a successful baking experience. With their vibrant colors, refreshing flavors, and easy-to-follow instructions, these icebox cakes are sure to be a hit at your next gathering. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with these delicious Raspberry Lemon Icebox Cake and its variations.
RASPBERRY-LEMON ICEBOX CAKE
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Cake Dessert Ginger Raspberry Summer Spring Cream Cheese Milk/Cream Quick & Easy Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
- In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
- Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
- Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
- Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.
RASPBERRY LEMON ICEBOX CAKE
Icebox cake is already easy, but this one is the easiest! Lemony whipped cream and fresh raspberries layered with graham crackers and chilled until perfect - it's the quintessential no-bake summer dessert.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 5
Steps:
- Add whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or add to a large bowl and use the whisk attachments on a hand blender. Or whisk by hand, if you're feeling up to it! Whip cream on medium speed until it begins to thicken. Add sugar and lemon juice and continue whipping until soft peaks form. Don't whip until very stiff; it makes the cake too difficult to assemble! With a spatula or wooden spoon, fold in the lemon zest.
- Smear a little whipped cream on the bottom of a 9-inch x 13-inch baking dish. This will help to hold the first layer of graham crackers in place. Lay a single layer of graham crackers over the whipped cream, breaking a few apart if necessary to make them fit. Add 1/3 of the whipped cream to the graham crackers and smooth. Top with 1/3 of the raspberries - if they're large ones, I like to break them in half first. Top with another layer of graham crackers, another 1/3 of the whipped cream, and another 1/3 of the raspberries. Then add the remaining graham crackers and spread on the last of the whipped cream. Top decoratively with remaining raspberries.
- Carefully cover with plastic wrap and refrigerate for at least 4 hours, up to 36 hours.
- Remove from fridge, cut into squares, and serve.
Tips:
- For a classic flavor combination, use fresh raspberries and lemons. For a twist, try using other berries, such as blueberries or blackberries. You can also use a combination of berries.
- If you don't have fresh berries, you can use frozen berries. Just be sure to thaw them before using.
- Use a high-quality vanilla extract for the best flavor. You can also use almond extract or coconut extract if you prefer.
- To make sure the cake sets properly, refrigerate it for at least 4 hours before serving. You can also make it the day before and let it chill overnight.
- When you're ready to serve the cake, let it sit at room temperature for about 30 minutes to soften slightly.
Conclusion:
Raspberry lemon icebox cake is a delicious and refreshing summer dessert. It's easy to make and can be customized to your liking. Whether you're a fan of classic flavors or prefer something a little more unique, this cake is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
