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!”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lemon (peel grated & juice strained)
  • 1 12 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)

Directions

  1. Cream butter & sugar together.
  2. Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
  3. Beat the egg whites till stiff & fold them into the butter mixture.
  4. 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.
  5. Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
  6. Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
  7. Idea Option: Sub lime for the lemon? Yum!

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