Sweet memories of lemon icebox cake


March 03, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Have you ever been served a piece of lemon icebox cake made with sweet ladyfingers or spongecake and topped with thick whipped cream?

You'd remember if you had. And, like Helen Nummey of Towson you too would probably want more.

She wrote that she made this cake years ago in New York in the late 1920s but recently she has not been "able to find anyone who ever heard of it. I made it with ladyfingers and extra things. It was delicious."

Her answer came from Mrs. A. J. Felger of Bend, Ore. whose recipe was chosen by Chef Syglowski of the Baltimore International Culinary College who tests and choses recipes sent in answer to responses.

Mrs. Felger noted that her recipe called for spongecake but she also uses ladyfingers or poundcake as a base for this icebox treat.

Lemon Icebox Cake Serves eight.

12-ounce loaf of spongecake, or 2 dozen ladyfingers.

1/2 cup butter or margarine

1 teaspoon grated lemon rind, packed

1/4 cup lemon juice

2 cups confectioners' sugar, sifted and packed

1/4 cup milk, scalded

1/2 pint whipping cream

1 tablespoon pistachio nuts sliced (optional)

Line bottom and sides of an 8 3/4 x4 1/2 x2 1/2 -inch glass loaf pan with waxed paper extending the paper to 1/2 -inch over the sides to be used to lift cake out easily.

Cream soft butter with lemon rind until smooth, and alternately stir in lemon juice and sugar. Add hot milk gradually beating until fluffy.

Cut the spongecake into 12 uniform 1/3 inch slices and arrange three slices on the bottom of the pan in an even layer.

Spread 1/3 of the filling evenly over the slices and repeat this process until all has been used. End with cake or ladyfingers on top.

Cover snugly with waxed paper and fasten with a rubber band to hold in place. Chill for 5 to 6 hours. To serve lift by the wax paper onto a serving platter and cut paper from the sides.

Serve plain or with whipped cream and nuts on top.

Note: Many of the responses sent in for the icebox cake called for the addition of raw eggs in an uncooked filling. With the possibility of salmonella bacteria in uncooked eggs, those recipes were not chosen.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested this recipe.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

* Recipe requests

* Peggy Jaques of Prineville, Ore.,writes, "please find a recipe for a twist made with Bisquick and yeast. It had a cinnamon filling and was frosted."

* Elaine Day of Cayuga, N.Y., writes asking for a "Johnny Cake recipe from the early 1950s which was cut in squares and not frosted."

* M. B. Tarbert of Baltimore wants a recipe for Red Velvet Cake with a cream cheese icing.

* Clara Cain of Perry Hall wants a recipe for Cranberry-Mousse that was on a Julia Childs show last year.

* Mrs. B. Wagner of Baltimore is looking for a recipe for "creamy macaroni shrimp salad. I've tried the library but can't find what I want because the pasta absorbs the dressing." Possibly a reader can help.

* Lucy Jones-Sparck of Baltimore asks if anyone has a recipe that is similar to the Pimlico Restaurant's crab cakes or its Mrs. Coffee's salad recipe.

* A.E.S., from Baltimore wants to know if any reader has a simple recipe for either cookies or cake which does not require any sugar or any sugar substitute.

She notes that she has health problems which prevent her from using either one.

* Mary Scott of Morgantown, W.Va., wrote asking for a recipe she lost during a move.

It was for a Mexican meatloaf which she found in a paper or magazine about 10 years ago and her family loved it.

"It was basicly a regular meatloaf but it had a cheese sauce over it. I would appreciate any help you could give me," she wrote.

* Roberta M. Fader of Owings Mills is looking for a split-pea soup. She says she fell in love with it in a Magic Pan Restaurant and believes they called it St. Pottage Soup.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.