Lemon Ice Cream Cake: Fresh and Delicate in Flavor

A slice of this Lemon Ice Cream Cake is like a refreshing breeze on a sunny afternoon. With its soft sponge layers soaked in limoncello, velvety lemon-infused cream, and a hint of zest, it’s a dessert that provides tartness and sweetness effortlessly. It is perfect for summer gatherings, birthday celebrations, or as a light finish to a dinner party, and this cake will delight anyone who enjoys a citrusy, creamy treat.

What is Lemon Ice Cream Cake?

Lemon Ice Cream Cake is a layered dessert that combines sponge cake with lemon filling, often chilled or frozen to give it an ice-cream-like texture. Its origins are modern European, drawing inspiration from frozen mousse cakes and no-bake desserts that highlight fresh fruit flavors. Adding limoncello or lemon liqueur to the sponge and syrup elevates the flavor, giving the cake a subtle, sophisticated kick.

Pro Tips for the Best Lemon Ice Cream Cake

• Use cold cream straight from the fridge for the fluffiest whipped texture.
• Make sure the sponge cake is completely cooled before assembling to prevent the cream from melting.
• Adjust the lemon flavoring according to your taste, more for tangy brightness, less for subtlety.
• For an extra decorative touch, thin lemon slices or zest curls can be added just before serving.

Frequently Asked Questions

Can I Use Regular Yogurt Instead of Lemon Yogurt?

Yes, you can use plain yogurt, but you may need to add extra lemon flavoring or zest to retain that bright citrus taste. Lemon yogurt adds both tang and sweetness, so without it, the cream may taste less vibrant.

How Long Will the Cake Keep in the Freezer?

This cake can be stored in the freezer for up to 1 month if wrapped tightly in plastic wrap or kept in an airtight container. For best flavor and texture, consume within 2 weeks and always allow it to thaw in the fridge for 30-60 minutes before serving.

Do I Have to Use Limoncello in the Syrup?

No, limoncello is optional. You can substitute lemon juice or simple syrup for a non-alcoholic version.

Can I Make This Cake Without a Cake Ring?

Yes, a springform pan can work as an alternative. Just line it with parchment paper and plastic wrap to easily remove the cake once set. A flat plate or tray for assembly works too, but you may need extra care when transferring it.

How to Make Lemon Ice Cream Cake

Step 1

Step 1

Beat the eggs and powdered sugar until light and fluffy.

Beat the eggs and powdered sugar until light and fluffy.

Step 2

Step 2

Add vegetable oil, milk, and lemon flavoring, mixing until fully combined.

Add vegetable oil, milk, and lemon flavoring, mixing until fully combined.

Step 3

Step 3

Sift in the flour and baking powder, then beat until the batter is smooth and lump-free.

Sift in the flour and baking powder, then beat until the batter is smooth and lump-free.

Step 4

Step 4

Pour into the prepared tin and bake at 180°C/350°F for 20 minutes.

Pour into the prepared tin and bake at 180°C/350°F for 20 minutes.

Step 5

Step 5

Mix water and limoncello to prepare the soaking syrup.

Mix water and limoncello to prepare the soaking syrup.

Step 6

Step 6

Whip the cold cream with powdered sugar until soft peaks form.

Whip the cold cream with powdered sugar until soft peaks form.

Step 7

Step 7

Add condensed milk, lemon yogurt, and lemon flavoring to the whipped cream and mix until smooth.

Add condensed milk, lemon yogurt, and lemon flavoring to the whipped cream and mix until smooth.

Step 8

Step 8

Cut the cooled cake in half horizontally.

Cut the cooled cake in half horizontally.

Step 9

Step 9

Place a cake ring lined with plastic wrap on a serving plate.

Place a cake ring lined with plastic wrap on a serving plate.

Step 10

Step 10

Place the first cake layer inside the cake ring.

Place the first cake layer inside the cake ring.

Step 11

Step 11

Brush with half of the limoncello syrup and spread the lemon cream over the base and level evenly.

Brush with half of the limoncello syrup and spread the lemon cream over the base and level evenly.

Step 12

Step 12

Place the second cake layer on top, brush with the remaining syrup, and freeze for at least 4 hours.

Place the second cake layer on top, brush with the remaining syrup, and freeze for at least 4 hours.

Step 13

Step 13

Before serving, dust with powdered sugar and garnish with a slice of lemon.

Before serving, dust with powdered sugar and garnish with a slice of lemon.

Step 14

Step 14

Slice the cake and dig in!

Slice the cake and dig in!