Lemoncello Crème Icebox Cake

Lemoncello Crème Icebox Cake
8 Servings
  • 2-3 Lemons
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup Gioia Luisa Lemoncello Crème, plus 3 tablespoons
  • ½ cup fresh squeezed lemon juice
  • 3 teaspoons fresh lemon zest, split
  • ¾ cup chilled whipping cream
  • 1 tablespoon powdered sugar
  • 2 store bought all-butter pound cakes (10 ounces each)
  1. Grate from 2-3 lemons enough zest so that you have 2 teaspoons for the filling and 1 teaspoon for the topping. Set aside. Then squeeze lemon juice from one of the lemons. Reserve the other lemons for another use.
  2. o make filling, mix lemon juice, ¼ cup Lemoncello crème, 2 teaspoons zest and sweetened condensed milk together in small bowl. Chill for at least 30 minutes.
  3. To make frosting, beat together whipping cream, 3 tablespoons of Lemoncello Crème, 1 tablespoon of powdered sugar and 1 teaspoon of zest. Keep cold in refrigerator until ready to assemble cake.
  4. To assemble cake, trim crust from all sides of cakes, slice each one in half horizontally.
  5. Place first layer on cake plate, spoon filling on layer, repeat two more times and secure layers with skewers and frost cake with whipped cream. Refrigerate cake for several hours.
  6. To serve, slice vertically to show all layers.



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