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–+ servings

Lemon Ice Box Cake

This Lemon Ice Box Cake is a refreshing and simple dessert, combining creamy layers with a tangy citrus twist. Perfect for warm weather, it's an easy no-bake treat that's sure to impress guests.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 411 kcal

Ingredients
  

  • 200 g Digestive Biscuits
  • 300 ml Double Cream
  • 250 g Cheese Mascarpone
  • 150 g Icing Sugar
  • 1 Lemon Zested and Juiced
  • 1 tsp Vanilla Extract

Instructions

  • In a large mixing bowl, whip the double cream with the icing sugar until soft peaks form.
  • Add the mascarpone cheese, lemon zest, lemon juice, and vanilla extract to the whipped cream. Continue to whisk until the mixture is smooth and thickened.
  • Lay a layer of digestive biscuits in the base of a rectangular baking dish, ensuring they are slightly overlapping.
  • Spread half of the lemon mixture evenly over the biscuits.
  • Repeat the layers, starting with digestive biscuits and finishing with the lemon mixture on top.
  • Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the cake to set.
  • Once ready to serve, slice into squares and enjoy.

Nutrition

Calories: 411kcalCarbohydrates: 39gProtein: 11gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 76mgSodium: 296mgPotassium: 80mgFiber: 1gSugar: 26gVitamin A: 555IUVitamin C: 0.2mgCalcium: 268mgIron: 1mg
Keyword Cake, Dessert, Lemon, No Bake, Summer, Vegetarian
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