Simply Suzanne's AT HOME: ice box cake

This pretty (and amazing) cake makes my heart sing!

It's a light and lemony Spring version of the Chocolate Mocha Ice Box Cake that I made for our oldest son's 21st birthday a few months ago.

I knew that I wanted to make a special dessert for our annual Easter family gathering last weekend, and this beautiful dessert was perfect!

I used honey instead of sugar to sweeten this beauty . . . and I couldn't have been happier with the result. Honey adds a warm sweetness that sugar just can't compete with . . . AND it pairs beautifully with lemon.

The luxurious whipped 'frosting' is heavenly!

The base is a combination of cream cheese and mascarpone, as I thought the "cheese" flavor would be more balanced and "lighter" using a combination of the two cheeses.

Lemon juice AND zest, honey, and whipping cream are also added . . . and together ~ these ingredients whip up to make an amazing 'frosting.'

You can use any vanilla or lemon cookie that you'd like to layer this cake. I used Nilla Wafers. I've always been a big fan of their vanilla flavor - and thought that they would pair well with the whipped lemon honey cream frosting . . . and they did!!

Did you notice that I topped this beautiful cake with shavings of white chocolate?!

I considered adding candied lemons like the ones I make for my lemon and honey tart, but thought that white chocolate would add a smooth creaminess that would cut through the tender tart and sweet flavors in this cake, rounding it out perfectly.

Again, I was so pleased with the result. I also think that the shavings add beauty, dressing it up a bit.

And for a finishing touch, I added a few yellow pansies from my garden to give it a Spring touch.

Simple and elegant. Perfect.

This might be my new favorite lemon cake! My family loved it too!

I love its tender combination of flavors . . . and its rustic, yet elegant, look.

A lemon honey cream ice box cake would make the perfect addition to any Spring and Summer gathering!

lemon honey cream ice box cake

. . . . . .

4 cups heavy whipping cream, COLD

2 Tablespoons fresh lemon zest

8 ounces cream cheese, room temperature

8 ounce mascarpone, room temperature

8 Tablespoons Meyer lemon juice

¾ cup honey

230 2-inch thin vanilla or lemon cookies (adjust amount according to cookie size)

If you're using Nilla Wafers, then this recipe calls for 2 boxes.

Lindt white chocolate bar, for topping

. . . . . .

Preparation

Whip together cream cheese, mascarpone, lemon juice, lemon zest, and honey until smooth and light.
Add heavy whipping cream and whip on high until soft peaks form.

Assemble the cake by arranging 2-inch cookies in the bottom of an 8 or 9-inch Spring form pan (a ring of 9-12 cookies, edges touching, with 3 in the center).

Gently spread ½ cup of whipped filling over the layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
Refrigerate for at least 3 hours, or until ready to serve.
Remove spring form ring and place cake on a platter or stand.

Using a peeler, shave ribbons of white chocolate on top of the cake just before serving. Enjoy!

*This cake tastes best when it's made the day before you plan to serve it!

P.S.
I thought it would be fun to share a few photos of the eggs that everyone dyed at our Annual Easter Party.

It took me 3 days to boil 15 dozen eggs!

And the result . . . 180 Easter eggs! All the little ones (and a few adults) dyed eggs for hours. So much fun!

We had a wonderful afternoon . . . and hope that you had a beautiful Easter, too!