Wednesday, June 19, 2024

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Soft, creamy and easy to make lemon ice cream cake

Made with soda syrup and finished with a creamy glaze, this Frozen lemon cake It has the perfect combination of sweet and sour. But although pineapple with coconut is the most popular flavor of ice cream cake, the citrus version is no different.

If you want to try the dessert, discover the complete preparation method below and reproduce it at home:

Frozen lemon cake

Time: 1h20 (+4h in the fridge)

Performance: 8 servings

Difficulty: easy


  • 6 eggs (whites and yolks separated)
  • 2 cups sugar (tea)
  • 1 cup (tea) lemon juice
  • 3 cups (tea) of wheat flour
  • 1 tablespoon of chemical yeast
  • Margarine and wheat flour for greasing


  • 2 cups lemon soda


  • 1 can of condensed milk
  • 1 can of cream
  • 1 box of lemon flavored gelatine powder
  • 1 cup (tea) boiling water
  • Lemon zest to taste

Preparation method:

  1. Using a stand mixer, beat the egg whites, add the egg yolks, sugar, juice, flour and yeast, beating after each addition.
  2. Place in a greased and floured 22cm x 30cm baking pan and bake in a preheated medium oven for 30 minutes or until an inserted toothpick comes out clean.
  3. Remove from oven, drizzle with soda and set aside.
  4. In the meantime, in a blender, blend the topping ingredients, except the lemon zest.
  5. Spread the icing over the cake in the pan and sprinkle with lemon zest.
  6. Store in the refrigerator for 4 hours and then serve.

Source: Terra

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