This Lemon Fridge Cake has been passed down the ranks in my family from my grandma all the way to my mum and now us kids. She would make it for any special occasion as did my grandma and I distinctly remember the smell of lemon permeating our house. Most often it was made for Birthday’s, Christmas and Easter but we could devour it any time of year. Growing up one of 3 children my mum was a stay at home mum and was always mixing something up in the kitchen.
If you couldn’t find mum she was in the kitchen with her white apron tightly drawn around her mincing, rolling, stirring and testing something new. There were no boxed cakes in our house as my mum always wanted to create new recipes. Likely why I am so passionate about being in the kitchen. It was great to have my mum at home and I learned just as much from her in the kitchen as I did from my dad about repairs to the house and vehicles.
The tartness of the lemon in this cake will please the lemon lover in anyone. The whipped cream balances out the sweetness of the cake, the tang of the lemon giving it creamy taste in your mouth that’s hard to describe. Overall this Lemon Fridge Cake although came from me mum in Britain will now be served in our kitchen here in Canada. I hope you enjoy this simple yet delicate cake and the ease to make it.
Although my mum told me to keep this in the refrigerator I decided to do something different. I put it in the freezer to not only speed up the process but to make it easier to handle and to help soften the biscuits. It’s best if you can leave this cake in the refrigerator or freezer for at least 12 hours so all the flavours come together and the biscuits soften.
The best part about this cake is that you can make it ahead of time and freeze it. When you have some guests coming over simply pull it out and whip up some whipped cream and away you go. You can also add maraschino cherries if you like them as well. You can add cream cheese to the mix to make it even creamier or cottage cheese. You can dip your biscuits in espresso coffee, rum, coconut milk, or a lemon-grass mint reduction like I did. I’ve also thought about doing an orange-lemon mix or a lemon-lime mix. You can make this easy cake whatever you want it to be once you have the basic ingredients and fillings.
Prep Time : 30 minutes
Fridge/Freezer Time: 12 hours
- Spring Form Pan
- Hand Mixer or stand-up mixer
- Chilled Mixing Bowl and Whisk (do this 1 hour before making whipped cream)
- Knife to cut butter, lemons , lemon grass
- Cutting Board
- Large bowl if you don’t have to Stand-Mixer bowls
- 2 bowls one for yolks, one for whites
- Measuring Cup
- Measuring cups/spoons
- Large square serving platter for cake
- 1 tablespoon Pure Vanilla Extract
- 1 tablespoon Pure Lemon Extract
- Juice of 2 lemons
- Zest of 2 lemons
- The leftover squeezed lemons for reduction
- 2 Pieces of Lemon Grass ( I just chopped a couple pieces-see pic) for reduction
- Handful of Fresh Mint for reduction
- 1/4 cup sugar for reduction
- 1 cup cold water
- 1 carton of whipping cream 500ml
- 1 pkg of Lady Fingers about 48 biscuits or a 400g package
- 8 large eggs separated egg yolks in one bowl, whites in another
- 8 1/4 teaspoons of lemon juice for egg whites
- 1 cup cold cubed butter
- 2 cups granulated sugar
- 2 cups chopped roasted almonds for topping
- cake spreader
- pan for roasting almonds in the oven
- plastic wrap for cake
- In a small pot with 1 cup cold water, toss in the mint, 1/4 cup sugar, squeezed lemon rinds, and lemon grass and simmer until reduced then strain and set aside.
- Cream butter and sugar until fluffy and white in the mixer
- Beat/Add in egg yolks one by one then the vanilla and pure lemon extract, lemon zest, fresh lemon juice and mix together- set this aside
- In another mixing bowl add the egg whites and whisk/beat. Start off slow then pick up the speed as you see the egg whites foam up. That’s when I start to put my lemon juice in and whisk/beat until stiff peaks form.
- Fold the egg white mixture into the Egg yolk mixture and combine without mixing, just fold lightly
- Get your spring form pan ready
- Take the lady fingers and gently dip them in a bowl with the reduction and coat them lightly
- Then set the coated fingers gently into the bottom of the spring form pan to make a layer.
- Add the creamed mixture on top of this layer and spread it so it’s covered
- Repeat this until you get to the top where you will end with one layer of lady fingers
- Put plastic wrap on top, press down lightly and put in the fridge or freezer for 10 hours
- Meanwhile you can chop and roast your almonds and have them ready
- Make sure you put your bowl and whisk in the freezer to get chilled before making the whipped cream.
- The next day pour your whipped cream into your mixing bowl and mix in the stand mixer with or with your beaters until you get a nice thick whipped cream. Try to not to go to far or you will end up with butter. ( if you want to add a 1/4 cup of sugar while mixing you can)
- Once whipped take the cake from the fridge or freezer and invert onto your serving platter. Open the spring form pan to release your cake.
- Spread the whipped cream around your cake and use your cake spreader to make the up and down design around the cake.
- Top with roasted almonds and lots of them!
- Serve and Enjoy!
It looks like a lot but this case is a very easy cake to make and won’t cost you as much as purchasing a standard box type cake from the bakery for a special occasion. Your family and friends will love this Lemon Fridge Cake.
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