Ina Garten Lemon Icebox Cake recipe features heavy cream, powdered sugar, lemon pudding powder, vanilla extract, lemon juice, lemon zest, and shortbread cookies. Total time to make is 180 minutes with 8 servings.
Try More Ina Garten Recipe:
? Why You’ll Love This Lemon Icebox Cake Recipe:
- Refreshing Flavor: The tangy lemon flavor combined with the creamy texture of the icebox cake creates a refreshing dessert experience.
- Simple Preparation: With minimal ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers.
- Make-Ahead Convenience: Whip up this dessert ahead of time and let it chill in the fridge, making it ideal for entertaining or busy schedules.
- Versatile Ingredients: Easily customize by adjusting the sweetness or adding extra lemon zest for a zingier taste.
- Crowd Pleaser: Whether it’s a family gathering or a dinner party, this Lemon Icebox Cake is sure to impress guests with its delightful taste and beautiful presentation.
❓ What Is Ina Garten Lemon Icebox Cake?
Ina Garten’s Lemon Icebox Cake is a chilled dessert made with heavy cream, lemon zest, and shortbread cookies. It’s creamy, tangy, and gets its name from the icebox, where it sets.
? Ina Garten Lemon Icebox Cake Ingredients
- 3 cups heavy cream
- ½ cup powdered sugar
- ¼ cup instant Lemon pudding powder
- ¾ teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 3 Tablespoon lemon zest
- 2 ½ boxes Lorna Doone shortbread Cookies or other shortbread cookies
? How To Make Ina Garten Lemon Icebox Cake
- Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder vanilla extract, lemon juice and lemon zest together on high until you have stiff peaks.
- In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of shortbread cookies topped with 1/3 of the remaining whipped cream.
- Repeat the layers two more times until all the cookies and whipped cream have been used. Top with more lemon zest.
- Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.
? Recipe Tips:
- Use fresh lemon juice for optimal tanginess.
- Ensure heavy cream is well chilled before whipping.
- Avoid overmixing cream to maintain desired texture.
- Opt for Lorna Doone shortbread cookies for authentic taste.
- Chill cake for at least 4 hours for best results.
? What To Serve With Lemon Icebox Cake?
Serve Lemon Icebox Cake with a dollop of whipped cream and fresh berries for a delightful contrast of flavors a cup of hot tea or coffee complements its refreshing taste perfectly.
? How To Store Leftovers Lemon Icebox Cake?
- Refrigerator: To store Leftovers Lemon Icebox Cake cover it tightly with plastic wrap or aluminum foil and refrigerate for up 3-5 days.
- Freezer: For freezing wrap Leftovers Lemon Icebox Cake securely in several layers of plastic wrap or aluminum foil then place it in an airtight container before freezing for up 1 month.
? Can I Reheat Leftovers Lemon Icebox Cake?
Lemon Icebox Cake is best enjoyed chilled and should not be reheated. Reheating can alter its texture and compromise its delicate flavors.
FAQ’S
Is It Necessary To Use Instant Pudding Mix In Lemon Icebox Cake?
No, instant pudding mix is not necessary for Lemon Icebox Cake you can achieve a creamy texture using heavy cream and fresh lemon juice.
How Do You Prevent The Cookies From Getting Soggy In Lemon Icebox Cake?
To prevent cookies from getting soggy, ensure they are evenly coated with cream mixture and arrange them in a single layer.
Can You Add Nuts Or Coconut To Lemon Icebox Cake?
Yes, you can add nuts or coconut to Lemon Icebox Cake for added texture and flavor. Simply sprinkle them between layers of cream and cookies.
How Do You Know When Lemon Icebox Cake Is Set And Ready To Serve?
Lemon Icebox Cake is set and ready to serve when the cream mixture has firmed up and the cookies have softened slightly. It typically takes about 4 hours of chilling in the refrigerator.
Try More Ina Garten Recipe:
Nutrition Facts
Amount Per Serving
- Calories: 227kcal
- Carbohydrates: 7g
- Protein: 1g
- Fat: 22g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 82mg
- Sodium: 23mg
- Potassium: 53mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 876IU
- Vitamin C: 4mg
- Calcium: 41mg
Ina Garten Lemon Icebox Cake
Description
Ina Garten Lemon Icebox Cake recipe features heavy cream, powdered sugar, lemon pudding powder, vanilla extract, lemon juice, lemon zest, and shortbread cookies. Total time to make is 180 minutes with 8 servings.
Ingredients
Instructions
- Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder vanilla extract, lemon juice and lemon zest together on high until you have stiff peaks.
- In the bottom of a 9×13 pan, spread a thin layer of whipped cream over the bottom.
- Add a layer of shortbread cookies topped with 1/3 of the remaining whipped cream.
- Repeat the layers two more times until all the cookies and whipped cream have been used. Top with more lemon zest.
- Cover with plastic wrap and chill for 4 hours, or overnight. Serve cold.
Notes
Use fresh lemon juice for optimal tanginess.
Ensure heavy cream is well chilled before whipping.
Avoid overmixing cream to maintain desired texture.
Opt for Lorna Doone shortbread cookies for authentic taste.
Chill cake for at least 4 hours for best results.