LEMON ICEBOX CAKE

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Lemon Icebox Cake image

Provided by Adam Randall

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Easter     Fourth of July     Kid-Friendly     Mother's Day     Backyard BBQ     Lemon     Summer     Birthday     Shower     Party     Gourmet     Minnesota     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 8

4 lemons
1 cup water plus additional for blanching
1 1/2 cups granulated sugar, divided
1 (14-ounce) can sweetened condensed milk
3/4 cup chilled heavy cream
1 tablespoon confectioners sugar
1/2 teaspoon pure vanilla extract
1 (8- by 4-inch) store-bought all-butter pound cake (3/4 to 1 pound), chilled

Steps:

  • Make candied peel:
  • Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
  • Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
  • Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
  • Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
  • Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
  • Whip cream:
  • Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
  • For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.

Mdsayed Ansari
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This recipe was a disaster! The cake was dry and crumbly, and the lemon flavor was completely overpowering.


peach box
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I followed the recipe exactly, but my cake didn't turn out as well as I hoped. The texture was a bit dense and the lemon flavor was a bit too strong.


Bridget Straw
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This cake was a bit too tart for my taste, but I think that's just a personal preference. Otherwise, it was a good recipe.


bonginkosi mkhwanazi
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Delicious and easy to make!


Asad Ahmed
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This cake was easy to make and turned out great! The lemon flavor was subtle and not overpowering. I would definitely make this again.


Awara Log
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I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cake was so light and fluffy, and the lemon flavor was just right. I will definitely be making this again.


Pookie
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This cake was delicious! The lemon flavor was very refreshing and the texture was perfect. I would definitely make this again.


Khizer Mughal
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I've made this lemon icebox cake several times now, and it's always a crowd-pleaser. The combination of the creamy filling and the tangy lemon is irresistible. I love that it's so easy to make, too. I can usually whip it up in about 30 minutes.


Mila Barua
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This lemon icebox cake was a hit at my summer party! It was so refreshing and light, and the lemon flavor was perfect. I loved that it was so easy to make, too. I just had to mix together a few ingredients and then let it chill in the fridge. It was