Lemon Cream Icebox Cake

This lemon cake is super simple: Whip cream with fresh lemon zest and lemon juice, then layer it together with lemon curd (store-bought, or make it yourself), and yummy graham crackers. It’s intensely lemon-flavored, with lots of pucker to balance the sweetness, and the nutty, browned-butter taste of the graham crackers supporting the brightness of the lemon.

cake icebox lemon cream

Serves 8 to 10

Ingredients

1/4 cup unsalted butter, very soft
3 cups cream
1/2 cup powdered sugar
1/4 teaspoon salt
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/3 cup juice)
25 to 30 graham crackers, from about 4 sleeves
1 cup Lemon Curd (store-bought or homemade), slightly warmed, divided

Directions

1. In the bowl of a stand mixer (or use a large bowl and a hand mixer), whip the butter until very soft. Gradually whip in the cream. When it has been smoothly combined with the butter, add the sugar, salt, and lemon zest. Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until completely combined. The cream should still hold soft peaks.

2. Smear a small spoonful of the lemon cream in the bottom of a 9-by-13-inch baking dish. Lay down a layer of graham crackers and spoon 3/4 to 1 cup of the whipped cream over the top. Drizzle with 1/4 cup of the lemon curd. Repeat three more times, finishing with a top layer of whipped cream. (You will have four layers of graham crackers, and four layers of whipped cream.) Drizzle the final 1/4 cup lemon curd over the top of the cake in three straight lines, then draw a knife through these lines perpendicularly, creating a streaked checkerboard pattern.

3. Refrigerate the cake for at least 2 hours, until the crackers have softened to a cakelike texture (test this by inserting a thin knife along the side and bringing up a few crumbs). This can be made up to 24 hours ahead of time, but it is best consumed within a day or two, as it will get soggy if it sits too long.

recipe from: thekitchn.com

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