When it comes to cakes, we should think outside the box. You’re kidding me! This much fun demands no box mixes when it comes to cakes. If you want to make chocolate chip cookies with cake batter, save it for those! It’s time to get started! There is nothing typical about icebox cake.
There’s something very unique, fascinating, and downright crazy about it. Whether you are serving this frozen dessert to friends or family, you will be thrilled with the results. This cake is not hard to make at all, just a bit different from vanilla or cakes we usually make.
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In other words, it’s a cake made entirely of whipped cream and graham crackers. Although it may not seem all that interesting, icebox cakes take on a texture that is OUT OF THIS WORLD. Would you like to try this s’mores cake that you don’t need to bake? The situation is out of control!
An icebox cake with fresh blueberries and lemon curd mascarpone cream is layered with tender pound cake. Top this frozen icebox cake with more blueberry sauce and slice it into thick pieces. The Blueberry-Lemon Icebox Cake is a great make-ahead dessert that’s easy to slice whenever you need it!
Frequently Asked Questions
Those ingredients on the back of your instant pudding box are not required. Besides milk, our recipe also includes other ingredients that will ensure your pudding layer turns out perfectly.
The father day cake recipe calls for softened cream cheese, which means the cream cheese must be at room temperature before being used. You can speed up the process of bringing cream cheese to room temperature by slicing it into cubes and separating them. The cake allows the inside to also become soft. After 20 minutes, place the dish on the counter. It is essential to use softened cream cheese for dessert recipes to avoid lumps.
A great thing about graham cracker icebox cakes is that they tend to taste even better as they sit. It is easier to make the sponge-like icebox cake ahead of time so that the graham crackers can absorb the goodness from the layers that surround them. This dessert can be made one day in advance, or it can be stored in the freezer for up to seven days.
My experience has been that graham crackers become soft and slicable after a 24 hour chill time. Although I wouldn’t try to slice in before 18 hours, you can slice after 18. You can also keep this lemon blueberry cake for 3-4 days after it’s baked. Sitting it makes it even better!
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- 1 (9x5) Pound cake
- Zest of 1 large lemon
- ¾ cup Powdered sugar
- 1 cup Lemon curd divided
- 2 cups Heavy whipping cream
- 8 ounces Mascarpone cheese
- 2 tablespoons Water
- Juice of ½ large lemon
- ½ cup Granulated sugar
- 3 cups Fresh blueberries plus ⅓ cup
- The mascarpone cheese, powdered sugar, and lemon zest should be combined in the bowl of a stand mixer. Make sure the mixture is smooth. Slowly add the whipping cream to the mixer on low speed until it is incorporated and starts to thicken.
- Beat until medium peaks form by increasing the speed to medium, then high. You won't have to wait long. Place ⅓ of the cream in a tight-fitting container and refrigerate. The cake will be iced with this.
- To the remaining mascarpone mixture, gently fold in ½ cups of lemon curd. Your icebox cake is now ready to be assembled. The bottom layer of pound cake should be placed in the prepared pan, and it should be cut to fit the pan.
- Smooth the top of the cake with ¼ of the lemon cream (refrigerate the rest until needed). The lemon cream should be placed in the freezer for 5-10 minutes before the blueberry sauce is added.
- To cover the cream, use a clean spoon to spread it gently. The pan should be placed back in the freezer for about 10 minutes. Over the blueberry sauce, drizzle ¼ cups of lemon curd. Smooth out the curd evenly with the back of a spoon using ⅓ of the remaining lemon cream.
- The next layer should be made up of pound cake. Then repeat this process with the remaining lemon cream, blueberry sauce, and lemon curd, letting the layers freeze between each application. Layer lemon cream over the pound cake and finish with a layer of pound cake.
- According to how thick the pound cake is cut, it may extend over the top of the pan. During this time, you will need to wrap the cake with that extra long plastic wrap to keep it from moving around. Freeze the cake overnight or at least 8 hours after wrapping it in plastic wrap.
- Invert the cake onto a serving platter when ready to serve. Using a knife, trim the edges of the cake if desired, after peeling off the plastic wrap. Apply the remaining mascarpone cream to the top and sides of the cake. You may need to whisk the cream again if it does not form soft peaks.
- After the cake has been iced, it should be placed in the freezer for at least 15 minutes or until it is ready to be served. Spoon the remaining blueberry sauce over the cake, then mix in the remaining ⅓ cups of blueberries.
- Put 3 cups of fresh (or frozen) blueberries into a deep saucepan with ½ cups of sugar and 2 tablespoons of water. Stir the mixtures until they begin to boil. The sauce should thicken about 5 minutes after cooking until the blueberries pop and the heat is reduced a little.
- Cook the mixture until it has almost reached half its original volume. There will be 1 ½ cups of sauce needed. Allow to cool after being removed from the heat. Make sure to refrigerate until you are ready to use it.
- If you are planning to make the icebox cake, line the 9x5 inch loaf pan with plastic wrap, ensuring that it has a lot of extra hangover on all sides. Make sure to set aside.
- The pound cake should be cut into ½-inch pieces and the dark end should be removed, as well as the sides if desired to make it look more attractive. Immediately set aside.
Vegan Lemon Curd from Minimalist Baker uses cornstarch instead of arrowroot starch and white sugar instead of maple syrup. The Best Lemon Curd from The Food Charlatan is my favorite for traditional lemon curd, and I usually don't add butter at the end.
Amount Per Serving: Calories: 528Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gCholesterol: 118mgSodium: 260mgCarbohydrates: 59gFiber: 1gSugar: 48gProtein: 5g