Mama's Lemon Ice Box Cake

We had a lemon tree on the farm that seemed to have a plethora of lemons on it all year round. In our Southern California summers when the temperature inside the kitchen could be well over 100 degrees, Mama would stay up late at night after the kitchen had cooled and make this delectable and refreshing lemon cake for us to enjoy the next day. It was a lot easier for her to make once we got an electric refrigerator to replace the old ice box. You may use my basic Lemon Cake as the base or a commercial cake mix. Make the various components in the early morning before it gets hot or in the evening after things cool down.

1, 2 layer lemon cake

Juice of one or 2 lemons

1 cup lemon curd

½ pint whipping cream

Thinly slivered curls of candied lemon peel if available

Sprigs of fresh mint

Split the two layers of cake in half. Sprinkle the cut sides with lemon juice and set aside. Whip the cream to hold stiff peaks. Save about a cup of the whipped cream for garnish. Temper the lemon curd by gently folding about half a cup of whipping cream into it. Then, gently fold this lightened lemon curd back into the remaining whipped cream, (minus what will be used for garnish.) Place one of the split layers on a cake plate. Spread with the lemon curd, whipping cream mixture. Top with another split layer. Spread with cream. Continue until all the layers have been coated with the lemon cream. Do not frost the sides. Just let the cream ooze out between the layers. Refrigerate until ready to use. Just before serving, garnish with dollops of whipped cream, candied peel and sprigs of fresh mint. This is a delectable and refreshing dessert for those hot, hot summer days.

Tastewells of Sonoma

is an online store offering you fine teas and herbs. We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali. You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.