Frozen Lemon Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Steps:

• Make meringue layers:
• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
• Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
• Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
• Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
• Make curd while meringues bake:
• Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
• Assemble cake:
• Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
• About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.

Steps:

• In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set., In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. , Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture., Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.

Steps:

• 1. Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream. Remove from heat and cool.
• 2. Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture.
• 3. Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinkle remaining crumbs over top. Freeze until firm.
• 4. SUGGESTION: Can be eaten this way or topped with a spoonful of syrupy strawberries when served!