Make This No-Bake Lemon Icebox Cake for Each Summer time Occasion

In the case of summer season desserts, my philosophy is all the time extra is extra. I like desserts laden with candy summer season fruits picked at their peak and topped with softly whipped cream, ice cream sandwiches dipped in crunchy nuts (served with additional sprinkles), s’mores achieved up with sticky marshmallows and drippy chocolate—the entire shebang, if you’ll. In any case, summer season’s the season of being just a little bit additional. Further flavors, additional textures, and additional shade, if it’s your factor. As we kick off no-oven summer season, I’m taking this strategy into the season with considered one of my favourite summer season get together methods: the marginally retro however all the time crowd-pleasing icebox cake. And within the spirit of being additional this summer season, we’re taking the traditional up a notch with my lemon icebox cake.

I think about myself a little bit of an icebox cake aficionado—particularly after my mango and cardamom model hit viral standing. So it solely felt proper to make a cake that screams summer season with the flavor-packed hit of lemon. This recipe is no-bake, makes use of minimal elements, and it makes probably the most of store-bought shortcuts. Belief me, you’re about to be everybody’s favourite summer season get together visitor.

What’s an icebox cake?

I don’t keep in mind when I had my first icebox cake, however I do recall the flavors. Skinny chocolate wafers sandwiched between whipped cream and served up in slices. That was it, and that’s the precise great thing about an icebox cake. The straightforward recipe layers cookies of your selection between gentle clouds of whipped cream. Then it sits within the fridge to set, permitting the cookies to melt and the cream to agency up in order that the entire thing turns into sliceable. Seems like magic, proper?

Due to the simplicity, there’s no scarcity of variations on the standard icebox cake. It’s extremely forgiving. As soon as I didn’t correctly freeze my cake and ended up simply spooning blobs of the cake into bowls for dessert. In fact, my mates nonetheless raved. (It’s cream and cookies, who wouldn’t?) Actually, there’s nothing to seek out fault with on the subject of this lemon icebox cake.

Elements for Lemon Icebox Cake

The ingredient record for this lemon icebox cake is fairly quick, so be sure you go for the good-quality stuff as it is going to make a large distinction in taste!

Heavy whipping cream. I wish to contemporary whip my cream for this recipe because it lets me management the sweetness and taste.

Cream cheese or mascarpone. Slightly one thing additional. I like the steadiness that cream cheese or mascarpone provides to the cream whereas additionally giving it a touch of savoriness to assist steadiness out the sweetness.

Powdered sugar. I want powdered sugar to granulated within the whipped cream because it dissolves simpler.

Vanilla. Only a splash to spherical all the things out.

Lemon curd. That is the place I like to recommend utilizing the store-bought shortcut. Except you actually love making your personal lemon curd, you will discover some nice variations on the retailer. Simply get the good things.

Lemon cookies or wafers. We’re leaning all the way in which in on lemon taste right here with a lemon cookie. However be happy to make use of graham crackers or some other impartial cookie taste!

Orange zest. Woah, wait. You stated lemon icebox cake, proper? Sure, however hear up. Orange is the key ingredient that makes any lemon dessert particular. Lemon-flavored sweets want one thing to steadiness them out. Much like how I used cardamom in these lemon cheesecake bars, including a barely floral ingredient makes the lemon pop extra with out feeling overwhelming.

Salt. I’m an enormous proponent of salting your desserts correctly. Nothing is worse than a cloyingly candy dessert, so be sure you salt your whipped cream!

Suggestions for Assembling This Lemon Icebox Cake

The entire level of an icebox cake is that it’s made forward of time to let all the things set collectively in layers. To prep, line a loaf pan with plastic wrap or parchment paper to forestall any sticking and to make sure clean edges. You can too serve this up like a trifle and scoop the cake out of no matter vessel you make it in. However if you’d like slices, you’ll must line your pan.

For clear and really well-defined layers on the within, maintain every layer thick. Put down a correct thick layer of whipped cream earlier than including your cookie layer, after which one other layer for the curd.

In the case of serving, both save a few of your whipped cream or make just a little additional! When you’ve eliminated your cake from its tin and positioned it onto a serving board or plate, take the additional cream and use a spoon or offset spatula to cowl up any “imperfections” on the cake with some swooshes or pipe on the cream for texture. It’ll add some visible curiosity and make the cake look party-ready.

Talking of, don’t be afraid to embellish! You may go easy with some lemon slices excessive, add contemporary herbs, or chop up contemporary summer season fruit for additional texture and taste. You might even add extra cookies or crushed almonds or pistachios for some crunch. Bear in mind: this can be a choose-your-own-adventure type of cake.


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A simple no-bake summer season dessert filled with lemon taste.

  • 10 ounces heavy whipping cream
  • 1/4 teaspoon salt
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon cream cheese
  • 1520 skinny lemon cookies
  • 8 ounces lemon curd, store-bought or do-it-yourself
  • fruit and herbs for adorning

  1. Line a loaf pan with saran wrap.
  2. Make the cream. In a stand mixer, add about 7 ounces of the heavy whipping cream, salt, sugar, vanilla, lemon and orange zest, and cream cheese. Beat to medium-stiff peaks.
  3. To assemble the cake, add a layer of whipped cream to the loaf pan. Then add a layer of cookies and unfold over 1/3 of the lemon curd. Repeat the layers two extra instances and end with a layer of the whipped cream. Cowl the highest of the pan with saran wrap and set it within the freezer for not less than 4 hours, however in a single day if doable.
  4. To serve, add extra whipped cream to the highest of your cake.
  5. To assemble, take away the cake from the loaf pan and unwrap it from the plastic wrap. Utilizing an offset spatula, unfold over the contemporary whipped cream, and prime with fruit, cookies, or contemporary herbs. Slice and serve. Get pleasure from!
  • Prep Time: in a single day
  • Class: dessert

Key phrases: icebox, cake, lemon