"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Icebox Cake Recipe

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This recipe for Lemon Icebox Cake, by , is from Baking up Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashlea Lebo

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
cup butter, softened
cup shortening
2 cups sugar
3 cups cake flour
4 Tbsp baking powder
teas salt
2/3 cup milk
2/3 cup water
2 teas vanilla flavoring
teas almond flavoring
6 egg whites
LEMON FILLING
1 can condensed milk
1/3 cup lemon juice
1 Tbsp lemon zest
teas salt
FROSTING
cup butter, softened
1-pound powdered sugar
3 Tbsp lemon juice
3 Tbsp milk
1 teas vanilla

Directions:
Directions:
1. Preheat oven to 375 degrees
2. Beat butter and shortening at medium speed with electric mixer until creamy
3. Gradually add sugar, beating well
4. Sift together flour, sugar, baking powder and salt
5. Add to butter mixture, alternately with dry mixture and beat until blended after each addition
6. Stir in flavorings
7. Beat egg whites until stiff
8. Fold 1/3 of egg whites into batter
9. Gradually fold in rest of white
10. Pour into 3 greased and floured pans (9 round or 8 square)
11. Bake at 375 degrees for 25 to 30 minutes
12. Cool in pans on wire rack 10 minutes, then remove from pans and cool on rack
13. Prepare lemon filling
14. Combine and spread between cooled layers
15. Wrap and chill 4 hours or overnight
16. Frost with lemon buttercream frosting
17. Prepare frosting
18. Beat butter, medium speed, until creamy
19. Gradually add 1 cup powdered sugar, beating low speed until blended
20. Add lemon juice, milk and vanilla, beating until blended
21. Gradually add remaining powdered sugar spread on cake
22. Store in refrigerator

 

 

 

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