Lemon Ice Box Cake Ii Recipes

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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



Lemon Ice Box Cake image

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

1 (18 1/4 ounce) Duncan Hines lemon supreme cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
2 (14 ounce) cans sweetened condensed milk
3/4 cup lemon juice
1 (8 ounce) whipped topping

LEMON AND BERRY ICEBOX CAKE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 12 servings

Number Of Ingredients 9



Lemon and Berry Icebox Cake image

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.

1 quart heavy cream
1 cup powdered sugar
1 tablespoon clear imitation vanilla
One 25-ounce package lemon sandwich cookies
One 11-ounce jar raspberry preserves (about 1 cup)
1/2 cup fresh raspberries
One 11-ounce jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves

LEMON ICEBOX CAKE

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5



Lemon Icebox Cake image

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.

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

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



Lemon Icebox (Or Freezer) Cake image

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

1 lemon (peel grated & juice strained)
1 1/2 oranges (peel grated & juice strained)
1 cup butter
1 cup sugar
3 eggs (separated)
15 ladyfingers (or 1 already cooked pound cake, cut in fingers)

LEMON ICE-BOX CAKE I

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10



Lemon Ice-Box Cake I image

Steps:

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

14 graham crackers, crushed
½ cup white sugar
½ cup melted butter
1 (12 fluid ounce) can evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
1 (3 ounce) package lemon flavored Jell-O®
1 cup crushed pineapple, drained
½ cup graham cracker crumbs
¼ cup maraschino cherries, drained and chopped

LEMON ICE-BOX CAKE II

This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.

Provided by prissycat

Categories     Lemon Desserts

Yield 12

Number Of Ingredients 4



Lemon Ice-Box Cake II image

Steps:

  • Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
  • Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 74.4 g, Cholesterol 33.3 mg, Fat 17.9 g, Fiber 0.4 g, Protein 8.1 g, SaturatedFat 11.5 g, Sodium 398.4 mg, Sugar 61 g

1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
½ cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed

LEMON ICEBOX CAKE

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



Lemon Icebox Cake image

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.

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

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