Strawberry-Lemon Ice Cream Layer Cake



Strawberry-Lemon Ice Cream Layer Cake


Lemon Cake:

2 cups granulated sugar

2 cups unsalted butter, room temperature

6 large eggs

1 tsp pure vanilla extract

1 tbsp lemon extract

2 ¾  cups all purpose flour

2 tsp baking powder

2 tsp lemon zest


Strawberry Ice Cream:

1/2 gallon Strawberry Ice cream with real strawberries. Place ice cream in the refrigerator 20-30 minutes before using.  This will make it easier to spread.


Whipped Cream:

2 cups heavy cream

1 cup powdered sugar

OR store bought


Preheat the oven to 325 degrees and spray 3 rectangle loaf pans with nonstick spray.


Cream sugar and butter in a stand mixer or hand mixer until light and fluffy.


Add eggs, vanilla and lemon extract and mix until completely smooth.


Add flour and baking powder and mix for 30 seconds.  Add lemon zest and mix for 1 more minute.


Equally divide the batter into the 3 pans.  Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.


Cool for 10 minutes in the pan and then loosen the sides of the pan using a flat knife and allow the cakes to cool on a cooling rack for another 30 minutes.



Whipped Cream:

Add whipping cream and powdered sugar to a large mixing bowl and mix on high speed until you get stiff peaks. This will take 3-4 minutes.




Assemble:

Place a layer of cake on a large plate.  Stir the softened ice cream and top the cake with a layer of strawberry ice cream.  Place in the freezer for 15 minutes. Repeat with the second layer of cake and ice cream.  Place in the freezer for another 15 minutes. Top with the 3rd cake.  Place in the freezer until you are ready to serve.  When you are ready to serve, cover the cake with whipped cream.


You can decorate with slices of strawberries and lemon for garnish.



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