Lemon Ice Cake

Here is a brilliant idea for an easy peasey make ahead dessert. You will just need to take it out of the freezer about 15-20 mins before serving, cover with any soft fruit of your choice, plus a little more cream if you wish, to decorate. I found this recipe yet again in the Farmer’s Weekly collections. A veritable treasure trove of great simple recipes and ideas. I am putting one of these in my freezer for a simple Xmas dessert.

You will need a spring form 8 inch cake tin, that you have lightly oiled.

3 large eggs, separated

4 oz caster sugar

5 tablespoons lemon juice

2 teaspoonfuls lemon zest

pinch salt

½ pint double cream

Whisk the egg whites until stiff peaks, set aside for a mo. Lightly whip the double cream too.  

In a large bowl, whisk the egg yolks until thick and creamy and then beat in the caster sugar.  Add the zest, juice and salt and continue whisking for a few seconds. Then fold in your egg whites and double cream.

Tip into your prepared tin and level off then place in your freezer. How easy is that.

When you need it, take it out of the freezer for 20 mins then carefully release the cake. Decorate as you wish and serve immediately. As you can see, I used strawberries. 

Yum yum. I love lemon and this is such a lovely light dessert following a meal.