Layers of vanilla wafers and lemon infused whipped cream make for a light and summery dessert that everyone will enjoy.
I'm not much of a baker. As you can tell from the recipes I share, I am more of a savory food person. It's not because I don't love to bake, I do. I just don't have the time. During the week, I am always trying to get dinner on the table. My husband's sweet tooth is satisfied with a bowl of chocolate ice cream.
Arizona summers reach over 100 degrees daily. I don't want to start baking in my oven. So, if it's cake we are craving, the icebox cake is the way to go. The icebox cake is a take on the layered trifle or charlotte, which are layers of sponge cake, or ladyfingers, fruit pureé or custard. The icebox cake goes back to World War I and gained popularity as food companies began to make pre-made ingredients to make these cakes, and they began to print recipes on the back of the boxes. They are called icebox cakes because after they are assembled, the cake is left in the refrigerator, usually overnight, and the cookies, wafers, or cake absorbs the moisture from the whipped cream or fruit pureé. The cake becomes more dense for cutting.
My Lemonilla Icebox Cake is refreshing and light. I love the flavor of lemon! Who's with me?! I have paired Nilla wafers with whipped cream and lemon curd to create this summery dessert. Icebox cakes are easy to make and travel well. So, you can bring to any get-together. Choose to leave it in the baking dish and serve from there, or layer it in a glass trifle bowl to see all the layers. It's a pretty way to serve this. Either way, you can't go wrong. My recipe is spoon-able, making it very easy to serve. Or you may just want to eat all of it yourself!
I brought the icebox cake into work and everyone LOVED! I was really happy that everyone enjoyed it.
Learn how to master the icebox cake from Southern Living. Here you will find helpful tips that will have you making icebox cakes all summer long.
Until next time, friends. XO!
Lemonilla Icebox Cake
Ingredients
I box Nilla wafers
5 tablespoons lemon curd
1 pint whipping cream
2 tablespoons powdered sugar
Zest of a small lemon
Crumbled left over wafers
Method
Using a stand or handheld mixer, beat 5 tablespoons of lemon curd until smooth for a few seconds. With the mixer running at medium-high speed, slowly add cream, plus two tablespoons of powdered sugar and whip until soft, but firm peaks form. Do not over mix.
Put a single layer of wafers on the bottom of an 8 x 8 glass baking dish. Layer whipped cream on top of wafers, and then add another layer of wafers, and then cream. You should have four layers, ending with cream. In a food storage bag, crumble leftover wafers with your hand or a rolling pin. Add the zest of a small lemon to the crumbled wafers. Mix up well. Then, sprinkle the mixture on the top of the cake. Cover with plastic wrap and refrigerate overnight.
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