LEMON ICE CREAM CAKE: fresh and delicate in flavor!

published on 15 October, 2025 at 15:23

INGREDIENTS

2 eggs

120g (1 cup) powdered sugar

50ml (1/4 cup) vegetable oil (I used sunflower)

50ml (1/4 cup) milk

1 tsp lemon flavoring

150g (1 cup + 2 tbsp) all-purpose flour

2 tsp baking powder

500ml (2 cups) whipping cream

1 tbsp powdered sugar

170g (1/2 cup) sweetened condensed milk

500g (2 cups) lemon yogurt

1 tsp lemon flavoring

50ml (1/4 cup) water

50ml (1/4 cup) limoncello

Powdered sugar to taste

1 slice of lemon

METHOD

1. In a large bowl, add the eggs and powdered sugar. Beat with an electric whisk until the mixture becomes light and fluffy.

2. Add the vegetable oil, milk, and lemon flavoring. Mix until combined.

3. Incorporate the flour and baking powder, then beat again until smooth and lump-free.

4. Pour the batter into a baking tin lined with parchment paper.

5. Bake at 180°C / 350°F for about 20 minutes. Let it cool completely.

6. Prepare the soaking syrup by mixing limoncello and water in a small bowl.

7. Whip the cold cream straight from the fridge in a large bowl with the powdered sugar.

8. Add the yogurt, condensed milk, and lemon flavoring. Mix until you get a smooth and homogeneous cream.

9. Cut the cake in half with a sharp knife.

10. Line the cake ring with plastic wrap and place it on a serving plate or board.

11. Place the cake base inside, then brush it with half of the limoncello syrup.

12. Pour the cream over and level it well.

13. Place the second cake layer on top and brush with the remaining syrup.

14. Let it rest in the freezer for at least 4 hours.

15. Before serving, decorate with powdered sugar and a slice of lemon.

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