A lovely and refreshing frozen lemon cake, with a crumb base and topping and a light and creamy lemon filling. A perfect Summer dessert!

frozen lemon dessert cake on cake stand sliced

This frozen lemon dessert is both light and full of flavour. A refreshing bite any time of year, but especially welcome as a Summer dessert.

Make this frozen dessert ahead and store it in the freezer, to have a handy dessert ready to enjoy. Serve right from the freezer.

Ingredients and Substitutions

Lemon – you will need one large lemon to get the required amount of fresh lemon juice and lemon zest.

Heavy Cream – this is the 35% b.f. whipping cream.

Walnuts – you can substitute pecans, if you like. For a nut-free dessert, you can omit the nuts altogether.

Step-by-Step Photos

crumble topping after being baked
1
lemon filling after mixing together
2
lemon filling in springform pan
3
covering pan covered with plastic wrap
4
springform pan covered with aluminum foil
5
adding topping to frozen cake
6
  1. Mix together the crumb mixture and bake, then crumble into pieces. Set aside to cool.
  2. Mix together the filling.
  3. Add the filling to an 8-inch springform pan.
  4. Cover the pan with plastic wrap.
  5. Cover the plastic wrap with aluminum foil. Place in the freezer for one hour.
  6. When the cake has chilled, remove from the freezer and sprinkle the remaining crumb topping on top and press in lightly. Return to the freezer for at least 5 hours more. Serve straight from the freezer.

Recipe Tips

This frozen dessert is perfect served right from the freezer, as it is very sliceable even when frozen.

You can scatter the crumble over the top evenly, or arrange it in a ring around the outside, as I have shown here in the main photos.

frozen lemon dessert sliced on cake plate

Making Ahead and Storing

This frozen dessert is tailor-made for making ahead, as it needs to set up in the freezer before serving. It keeps incredibly well in the freezer, so it’s a great dessert to have on hand to enjoy anytime. It is perfect served directly from the freezer.

Freeze well-wrapped, for up to 3 months.

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frozen lemon dessert cake on cake stand sliced

Get the Recipe: Frozen Lemon Dessert Cake

A light and refreshing frozen lemon cake, with a crumb topping and base and a light, creamy lemon filling. A perfect Summer cake!
4.72 stars from 7 ratings
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Prep Time: 30 minutes
Freezing Time:: 6 hours
Total Time: 6 hours 30 minutes
Yield: 8 servings

Ingredients

Crumble:

  • 1 cup all purpose flour, spooned and levelled
  • 1/2 cup light brown sugar, packed
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup salted butter, melted

Lemon Filling:

  • 2 large egg yolks, pasteurized
  • 1/3 cup lemon juice, strained
  • 1 Tablespoon lemon zest
  • 2 large egg whites, pasteurized
  • 1/4 cup white granulated sugar
  • 1 1/2 cups whipping cream, 35% b.f.
  • 1/4 cup white granulated sugar

Instructions
 

  • Preheat oven to 350F (regular bake setting/not fan assisted).
  • Make the crumble: In a medium bowl, whisk together the flour, brown sugar and walnuts. Add the melted butter and stir in until the mixture is moistened. Scatter mixture onto a baking sheet and place into preheated oven for 8-10 minutes, stirring once or twice while cooking, or until set, but not starting to brown. Remove from oven and allow to cool completely on the pan.
  • Make the filling: Separate the eggs, placing the egg yolks in a small bowl and setting aside. Add the egg whites into a medium bowl (with electric mixer) or the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites, starting at medium low speed, until il soft peaks form. Increase the speed to medium and slowly add the 1/4 cup white sugar to the egg whites. Increase the speed to medium-high and continue beating until firm peaks are made.
  • Add the lemon juice and lemon zest to the egg yolks in the small bowl and whisk together well until light and foamy. Add the egg yolk mixture to the whipped egg whites and fold in until combined.
  • Whip the whipping cream together with the remaining 1/4 cup of sugar until medium peaks are formed. Fold the whipped cream into the egg white mixture until well combined.
  • Cover the bottom of an 8-inch springform pan with plastic wrap and attach the sides. Sprinkle 1/2 of the crumble mixture evenly over the bottom of the pan. Spoon the lemon filling over-top, smoothing the top. Cover the pan with plastic wrap and then cover that with a sheet of aluminum foil. Place into the freezer for 1 hour. Remove and sprinkle the remaining crumble on top. Replace the plastic wrap and foil and return to the freezer for at least 5 hours more (6 hours total) before serving.
  • Serve straight from the freezer. Will keep in the freezer for up to 3 months.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 387kcal, Carbohydrates: 42g, Protein: 6g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 92mg, Sodium: 139mg, Potassium: 161mg, Fiber: 1g, Sugar: 28g, Vitamin A: 579IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 1mg
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