Gluten-Free Lemon Ice Box Cake

Gluten-Free Lemon Ice Box Cake


6 oz. cream cheese, softened to room temperature

1/2 cup powdered sugar

2 1/2 cups heavy cream

Zest of two lemons

12 - 1 oz or 5 - 2.75 oz WOW Baking Company Lemon Burst Cookies

1 cup lemon curd, store-bought or home made




Makes a 9 x 13 Sheet Cake

1) In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes.

2) Add the heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Fold in the lemon zest.

3) Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9"x13" dish (to prevent cookies from sliding around), then cover it with a single layer of WOW Baking Company Lemon Burst Cookies.

4) Top cookies with about 1/3 of the cream cheese mixture, using an offset spatula or back of a spoon to spread into an even layer.

5) Drizzle this layer with approximately 1/2 of the lemon curd and lightly swirl in. Cover the curd with another layer of cookies and repeat, finishing with a layer of the cream cheese mixture.

6) Cover the dish with plastic wrap and freeze for 3 hours.

7) Remove the cake from the freezer and garnish with lemon slices. Freeze any leftovers for up to 7 days.

8) Enjoy!

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