Beat the heat with this Refreshing Lemon and Raspberry Icebox Cake, the ultimate summer dessert that’s not only delicious but incredibly easy to make. This no-bake cake combines the zesty punch of lemon with the sweet tanginess of raspberries, layered between soft ladyfingers soaked in milk. With minimal preparation time and a simple list of ingredients, this icebox cake is perfect for impromptu gatherings, weekend treats, or just a delightful way to end a summer meal.
Why You’ll Love This
This Lemon and Raspberry Icebox Cake is perfect for anyone looking for a quick, refreshing dessert that requires no oven time. The bright flavors of lemon juice blend beautifully with the creamy texture of condensed milk and a hint of cream, creating a lush, tangy filling. Raspberries add a burst of flavor and color, making each bite a perfect balance of sweet and tart. This dessert sets up in your refrigerator and becomes more flavorful as it chills, making it an ideal make-ahead treat.
Perfect Occasion
This icebox cake is perfect for summer picnics, pool parties, or any outdoor gathering where you want to offer a cool, refreshing dessert. It’s also great for celebrations like birthdays and anniversaries during the warmer months. Serve it at your next BBQ to impress your guests with minimal effort.
Decoration Tips
For a stunning presentation, top your icebox cake with fresh raspberries and a sprinkle of powdered sugar just before serving. Consider adding a few mint leaves for a pop of color and a refreshing twist. You can also drizzle a little raspberry coulis or lemon zest over the top for an extra touch of elegance and flavor.
Ingredients:
- 2 cans of condensed milk
- 1 cup of lemon juice (juice from about 5 lemons)
- 1/3 cup of cream
- Ladyfingers (enough to layer your dish)
- Milk (for dipping ladyfingers)
- Raspberries (as many as you like for layering and decoration)
Directions:
- Prepare the Filling: In a large mixing bowl, combine the condensed milk, lemon juice, and cream. Whisk together until the mixture is smooth and thickened.
- Layer the Cake: Briefly dip ladyfingers in milk and lay them in a single layer in a large, shallow dish. Spread a layer of the lemon cream mixture over the ladyfingers. Scatter a generous amount of raspberries over the cream.
- Repeat Layers: Add another layer of dipped ladyfingers, followed by more lemon cream and raspberries. If desired, keep the cake to just two layers for optimal structure and ease of serving.
- Chill: Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the cake to set and the flavors to meld.
- Serve: Before serving, garnish with fresh raspberries, a sprinkle of powdered sugar, and mint leaves if using.
Enjoy this Refreshing Lemon and Raspberry Icebox Cake, a perfect blend of simplicity and summertime flavors that will keep you cool and satisfied!
