Lemon Almond Icebox Cake Recipe
This Lemon Almond Icebox Cake is a refreshing no-bake dessert made with layers of creamy lemon filling, soft cookies, and crunchy almonds. It chills into a tender, sliceable treat that’s light, flavorful, and perfect for warm days or make-ahead occasions.
Equipment
- mixing bowl
- hand mixer or stand mixer
- spatula
- baking dish
- measuring cups and spoons
Ingredients
- 2 cups heavy cream (cold)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup lemon curd
- 1 tbsp lemon zest
- 1-2 tbsp lemon juice
- 200-250 g almond cookies or graham crackers
- 1/2 cup sliced almonds (toasted)
Instructions
- In a large bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Do not overwhip.
- Gently fold in the lemon curd, lemon zest, and lemon juice until smooth and fully combined. Adjust flavor to taste.
- Spread a thin layer of lemon cream on the bottom of a baking dish, then add a layer of cookies to cover the surface.
- Add a layer of lemon cream over the cookies, sprinkle toasted almonds, and repeat layers until ingredients are used, finishing with cream.
- Cover and refrigerate for at least 4 hours or overnight to allow the layers to soften and set.
- Garnish with extra lemon zest or almonds before serving. Slice and serve chilled.
Notes
Use cold heavy cream for best whipping results and avoid overmixing. Chill the cake for at least 4 hours or overnight for optimal texture. You can substitute cookies for gluten-free options or use coconut cream for a dairy-free version. Toast almonds for enhanced flavor and add extra lemon zest before serving for a brighter taste.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 6mgCalcium: 80mgIron: 1mg
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