The lemon icebox cake recipe is of American origin and was published in 1877 by “Mrs. A. B. Marshall.” The original name of the recipe was lemonade cake, which has changed over time.
Mrs. Marshall’s original recipe consisted of bread dough with eggs and butter, spiced with nutmeg, cinnamon, vanilla extract, and powdered sugar icing with lemon juice or water.
The cake was baked in a double loaf tin, wrapped with waxed paper, and served with lemon syrup.
How To Prepare Lemon Icebox Cake Recipe?
Ingredients:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 1 (14 oz) can sweetened condensed milk
- 1 (9 oz) package of graham crackers
- Additional lemon zest for garnish (optional)
How To Make Lemon Icebox Cake Recipe
- In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- Add the powdered sugar and vanilla extract to the whipped cream and beat again until combined.
- In a separate mixing bowl, whisk together the lemon juice, lemon zest, and sweetened condensed milk.
- Gently fold the lemon mixture into the whipped cream until fully combined.
- To assemble the cake, spread a thin layer of the lemon mixture onto the bottom of a 9×13 inch baking dish.
- Place a layer of graham crackers on top of the lemon mixture, breaking them into pieces as needed to fit.
- Spread another layer of the lemon mixture on top of the graham crackers.
- Repeat steps 6 and 7 until all of the lemon mixture and graham crackers have been used, ending with a layer of the lemon mixture on top.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Before serving, garnish with additional lemon zest if desired.
Enjoy your delicious Lemon Icebox Cake!
Nutrition Facts Of Lemon Icebox Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 389 |
| Carbs | 56 g |
| Fiber | 2.5 g |
| Protein | 3.1 g |
| Fat | 15.9 g |
| Saturated fat | 8.1 g |
When Did Icebox Cakes Become Popular?
In 2000, the National Trust for Historic Preservation named icebox cakes one of America’s 11 most endangered historic places.
Several cakes are still made nationally, but few people know about these desserts, which have fallen out of favor and are virtually unknown to younger generations.
What Makes An Icebox Cake So Special?
Icebox cakes were especially appreciated during hot summer months when no refrigerator kept food fresh. Most recipes require around 12 hours to chill, but some take as long as three days.
Do I Need The Ingredients On The Back Of The Pudding Box As Well?
Yes, the ingredients on the back of the pudding mix box are essential for this recipe’s success. The pudding mix is used to make the buttermilk filling and is required for a successful lemon icebox cake recipe.
What Can I Use As Garnish For Lemon Icebox Cake?
You can spoon this pudding crust on lemon or chocolate icebox cake. The recipe for vanilla ice cream and cream is easy, and the vanilla ice cream adds a nice flavor to the pudding crust.
Conclusion
The lemon icebox cake is a must-try recipe. It is simple to make, delightfully cool, and refreshing.
The original recipe calls for baking soda, which gives the cake a slightly bitter taste. I have left out the baking soda.
I replaced the buttermilk with lemon juice and milk mixture or milk. If you want to serve this as a dessert or use it during the hot summer,
do not add nutmeg, mace powder, or vanilla extract. Follow the preparation steps as per the above instructions and serve as it is.
