Refreshing Lemon Icebox Cake That's Easy to Make at Home
This Lemon Icebox Cake is an easy, no-bake dessert featuring zesty lemon curd, cream cheese frosting, and crunchy Nilla wafers.
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- Electric mixer
- - Hand mixer
Ingredients
Frosting
- 6 oz cream cheese softened to room temperature
- 1/2 cup powdered sugar can substitute with granulated sugar
- 2 1/2 cups heavy cream chilled for better whipping
Cake Layers
- Zest of two lemons or substitute with lime zest
- 1 box Nilla wafers 11-oz.
- 1 cup lemon curd store-bought or homemade
Garnishing
- 1/4 cup simple syrup optional but recommended
Instructions
Making Lemon Icebox Cake
- Prepare the Frosting: In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat with an electric mixer until the mixture is smooth and creamy, about 2-3 minutes.
- Whip the Cream: In a separate bowl, pour in the chilled heavy cream. Using a hand mixer, whip the cream until it reaches stiff peaks, about 3-5 minutes.
- Fold Together: Carefully fold the whipped cream into the cream cheese mixture using a spatula.
- Layer the Cake: In a loaf pan, start with a layer of Nilla wafers, add lemon curd and then the cream mixture. Repeat layers, finishing with cream on top.
- Freeze: Cover the loaf pan with plastic wrap and freeze for at least 3 hours. Let it sit at room temperature for a few minutes before slicing.
Notes
Garnish with thin lemon slices or candied lemon peel for an extra touch. Ensure cream cheese is at room temperature for best mixing. Use chilled cream for optimal whipping.