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Ice Cream Lemon Cake

Diner.Americana's picture
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 4
  Sugar 3⁄4 Cup (12 tbs)
  Canned frozen lemonade 6 Ounce
  Confectioners sugar 1 Tablespoon, sifted
  Vanilla ice cream 2 Pint
  Whipping cream 1 Cup (16 tbs)

Sift flour, baking powder and salt together.
Beat egg yolks until thick and lemon colored.
Add 1/2 cup sugar gradually, beating until thick.
Beat in 1/3 cup lemonade concentrate.
Add dry ingredients; stir carefully until blended.
Beat egg whites until frothy.
Add remaining sugar gradually; beat until egg whites are stiff and glossy.
Fold into batter.
Spread batter evenly into greased and waxed paper lined jelly roll pan.
Bake in 375-degree oven for about 12 minutes or until cake tests done.
Turn out onto towel dusted with confectioners' sugar.
Remove waxed paper; trim off edges lengthwise.
Roll cake up in towel; cool on rack.
Unroll cake; spread with ice cream.
Roll up as for jelly roll.
Place in freezer to harden.
Combine whipping cream and remaining lemonade concentrate; beat until cream forms soft peaks.
Spread over ice cream roll.
Store in freezer for at least 1 hour before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 185

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 12.5 g62.3%

Trans Fat 0 g

Cholesterol 160 mg53.3%

Sodium 248.3 mg10.3%

Total Carbohydrates 49 g16.2%

Dietary Fiber 0.93 g3.7%

Sugars 39.1 g

Protein 7 g13.7%

Vitamin A 10% Vitamin C 0.96%

Calcium 18.5% Iron 5.3%

*Based on a 2000 Calorie diet

Ice Cream Lemon Cake Recipe