Best 3 Refreshing Lemon Icebox Cake Recipes
Indulge in a refreshing and tangy treat with our delightful Lemon Icebox Cake! This no-bake dessert is perfect for hot summer days or any occasion where you crave a cool and citrusy delight. Made with layers of graham cracker crumbs, a creamy lemon filling, and topped with whipped cream, this cake offers a perfect balance of flavors and textures. It's easy to make, requiring no baking and minimal effort, making it an ideal choice for busy home cooks or those new to baking. With its vibrant yellow hue and zesty lemon flavor, this cake will surely impress your friends and family.
**Recipes Included:**
1. **Lemon Icebox Cake:** The main recipe for the classic Lemon Icebox Cake, featuring a graham cracker crust, creamy lemon filling, and whipped cream topping.
2. **Lemon Blueberry Icebox Cake:** A variation of the classic recipe, this cake incorporates fresh blueberries into the lemon filling for a burst of sweetness and color.
3. **Lemon Raspberry Icebox Cake:** Another variation that combines tangy raspberries with the lemon filling, creating a vibrant and flavorful cake.
4. **Lemon Strawberry Icebox Cake:** This variation features sliced strawberries layered between the graham cracker crumbs and lemon filling, resulting in a delightful combination of flavors.
5. **Lemon-Lime Icebox Cake:** For a twist on the classic lemon flavor, this recipe uses a combination of lemon and lime zest and juice to create a refreshing and citrusy cake.
Each recipe includes step-by-step instructions, ingredient lists, and helpful tips to ensure successful baking. Whether you prefer the classic lemon flavor or enjoy the added sweetness of berries, these recipes offer a variety of options to satisfy your cravings.
REFRESHING LEMON ICEBOX CAKE
What an easy peasy lemon cake recipe. It's sweet, tart, creamy, and refreshing. The hardest part is letting the cake cool before adding the lemony filling. If you like lemon desserts, this will be a big hit.
Provided by Kathy Harrell
Categories Other Desserts
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Spray and flour 2 9-inch cake pans.
- 2. Mix cake mix and eggs (slightly beaten). Stir in oil, mix in Sprite or 7-up until blended. Beat about a minute more.
- 3. Pour into greased and floured pans. Cook about 25 minutes or until a toothpick comes out clean... DO NOT OVERCOOK.
- 4. Let cake cool and slice each half into two layers. This will make 4 layers.
- 5. To make the filling, combine condensed milk and lemon juice. Put filling between layers, not to let filling seep onto sides. Take each cake piece and place it on top of the filling. You should now have 2 complete layers.
- 6. To make the icing, mix condensed milk and lemon juice together then fold into Cool Whip.
- 7. Place a bit of the Icing between the 2 layers.
- 8. Stack the cake and then ice the rest of the cake.
- 9. Put a dollop of any leftover icing on each slice of cake.
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 ICEBOX CAKE
Steps:
- In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.
Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Choose the right lemons. Meyer lemons are sweeter and less acidic than regular lemons, making them ideal for this cake. If you can't find Meyer lemons, you can use regular lemons, but be sure to taste the filling before adding the whipped cream to make sure it's not too sour.
- Use fresh lemon zest. Fresh lemon zest adds a bright, citrusy flavor to the cake. Avoid using bottled or jarred lemon zest, as it will not have the same flavor.
- Make sure your cream cheese is softened. Softened cream cheese will mix more smoothly with the other ingredients. If your cream cheese is too cold, it will be difficult to mix and may cause the cake to be lumpy.
- Don't overbeat the whipped cream. Overbeaten whipped cream will become stiff and grainy. Whip the cream until it holds soft peaks, which means that it should be thick enough to hold its shape, but still light and fluffy.
- Chill the cake for at least 4 hours before serving. This will allow the flavors to meld and the cake to set properly. You can chill the cake for up to 2 days in advance.
Conclusion:
This refreshing lemon icebox cake is the perfect summer dessert. It's light, fluffy, and packed with lemon flavor. It's also very easy to make, and can be made ahead of time. So next time you're looking for a delicious and easy dessert, give this lemon icebox cake a try.
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