STRAWBERRY-PINK LEMONADE ICEBOX CAKE
This easy icebox cake requires no oven at all and is a celebration of pink--4 different shades to be exact! Ground freeze-dried strawberries lend color to the lemon-scented whipped cream. If your whipped cream looks like it's getting too stiff at any time, simply stir in a little extra heavy cream to smooth it out.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside.
- Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
- Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
- Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
- Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
- Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
- Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving.
- When ready to serve, top the icebox cake with the remaining sliced strawberries.
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 ICE BOX CAKE
This recipe was given to me by a co-worker - and my family went wild for it! It is a cross between a lemon cake and lemon ice box pie - a true winner!
Provided by BichonLady
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Grease and flour 2 (8 or 9 inch) round cake pans.
- Prepare cake by mixing together eggs, water, and oil with electric mixer.
- Place batter in pans and bake 28-30 minutes.
- Allow cake to cool 15 minutes then "flip" cakes out of the pans.
- Allow cake to cool completely.
- In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
- Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
- Place the remaining mixture between the cake layer
- With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
- Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
- Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.
Nutrition Facts : Calories 509.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 84.2, Sodium 241, Carbohydrate 74, Fiber 0.1, Sugar 38, Protein 8.8
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.
LEMON ICEBOX (OR FREEZER) CAKE
I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!
Provided by twissis
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar together.
- Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
- Beat the egg whites till stiff & fold them into the butter mixture.
- Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
- Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
- Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
- Idea Option: Sub lime for the lemon? Yum!
Nutrition Facts : Calories 554.6, Fat 35.6, SaturatedFat 21.1, Cholesterol 235.1, Sodium 346.6, Carbohydrate 54.7, Fiber 1.3, Sugar 43.7, Protein 6.8
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
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.
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