Lemon-Maple Icebox Cake
Icebox cakes became popular in the early 1900s when refrigerators became more common in households. They were called ‘icebox cakes’ because they were typically chilled in an icebox before serving.
This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Lemon-Maple Icebox Cake
Ingredients
Instructions
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Zest and juice the lemons. Set aside.
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In a mixing bowl, beat the whipping cream until stiff peaks form.
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In a separate large bowl, beat the cream cheese until smooth. Add in the powdered sugar, lemon zest, lemon juice, maple syrup, vanilla extract, and salt. Mix well.
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Gently fold in the whipped cream into the cream cheese mixture until well combined.
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Line the bottom of a square baking dish with graham crackers.
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Spread a layer of the cream cheese mixture over the graham crackers.
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Repeat the layering process until all the cream cheese mixture is used, ending with a layer of cream cheese mixture on top.
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Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
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Before serving, garnish with fresh raspberries.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 42g15%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
