Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes. With layer upon layer of scrumptious flavors, this is your go to cake this summer. Perfection without ever turning the oven on.
I have made this cake 5 times already and it has received some of the best reviews ever. The comments are truly insane. My favorite comment was "it tastes like a slice of sunshine". Yes! That is absolutely the best description I could have asked for.
It all starts with a layer of fresh whipped cream topped with a layer of lemon cloud filling and then a layer of shortbread cookies. After loading it up a second time the cake is popped in the freezer and then topped with whipped cream frosting.
One of our fabulous readers messaged me to tell me that their favorite way to stabilize whipped cream for frosting was to use dry pudding mix (instead of shortening or gelatin). I jumped on that quick and easy method and incorporated that tip into the creation of this ice box cake. I have to tell you that this cake features the best whipped cream frosting I have ever eaten!
After all the testing and sampling, I have one Lemon Cloud No-Bake Ice Box Cake left in the freezer. It's destiny is a welcome gift for our new next door neighbors. I am sure they will love it as much as we do.
It probably comes as no surprise to hear me admit that I have a bit of a lemon 'thing'. If you have seen our selection of lemon dishes here on our website or our Lemon Love Pinterest board with over 800 pins you may have had a clue.
With a lemon tree bursting with fruit, I had no choice but to use my citrus bounty to create fabulous lemon dishes that are going to rock your world. We have a ton more coming in the next few weeks. What are you cooking with lemons these days?
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Lemon Cloud No-Bake Ice Box Cake
SERVES 12 | ACTIVE TIME 25 Min | TOTAL TIME 3 Hours 25 Min
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice (2-4 lemons)
2 tablespoons fresh lemon zest (optional)
yellow food coloring (optional)
4 cups heavy cream (divided)
1 cup powdered sugar (divided)
1 (10 ounce) package Lorna Doone shortbread cookies
1 tablespoon Jello Instant Cheesecake pudding mix (dry)
In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add 1/2 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined. Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling. Fold whipped cream into lemon filling. Set aside.
Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer. Top with a layer of cookies, breaking them if necessary to make them fit.
Then add the remaining whipped cream, smoothing out evenly. Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit. Cover with plastic wrap and freeze for 3-4 hours (or overnight).
Before serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).
Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.
Serve and enjoy!
COOK'S NOTES: For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
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Originally Published: 4/19/15