No-Bake Lemon Cake is a delightful, refreshing dessert perfect for any occasion. With a zesty lemon flavor and creamy whipped topping, this cake offers an easy way to enjoy a taste of sunshine without turning on your oven. Whether it’s a hot summer day or you’re just in the mood for a light treat, this dessert will surely impress friends and family alike. Plus, the no-bake aspect means you’ll have more time to relax and enjoy, making it a stress-free option for gatherings.
What You’ll Need for No-Bake Lemon Cake
To whip up this delicious No-Bake Lemon Cake, gather the following ingredients:
- 1 large lemon, juiced (100ml / ⅓ cup + 1 tbsp)
- 100ml (⅓ cup + 1 tbsp) water
- 2 tbsp (30g / 1 oz) sugar
- 1 tbsp (15g) cornstarch
- 500g (1.1 lbs) digestive biscuits, finely ground
- 120g (½ cup / 4.2 oz) melted butter
- 400ml (1⅔ cups / 13.5 fl oz) sweetened whipping cream
- Powdered sugar for dusting
- Fresh lemon zest (optional)
How to Make No-Bake Lemon Cake
Follow these simple steps to create your No-Bake Lemon Cake:
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In a small saucepan, whisk together the lemon juice, water, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, for 3-4 minutes until thickened. Once thickened, allow the mixture to cool completely.
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Next, crush the digestive biscuits into fine crumbs. In a bowl, combine the biscuit crumbs with the melted butter until it resembles wet sand.
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Press half of the biscuit mixture into the bottom of a springform pan to create a solid base.
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In another bowl, whip the sweetened cream until soft peaks form. This will be the fluffy topping of your cake.
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Spread half of the whipped cream over the biscuit base, creating a smooth layer.
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Carefully spread the cooled lemon curd over the cream layer, ensuring even coverage.
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Next, dollop the remaining whipped cream on top of the lemon curd and spread evenly.
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Finally, sprinkle the remaining biscuit crumbs over the cream layer, pressing them down gently for a compact finish.
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Refrigerate the cake for at least 30 minutes to allow it to set.
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Before serving, dust the cake with powdered sugar and add lemon zest if desired for an extra touch of flavor.
Serve & Enjoy No-Bake Lemon Cake
To serve your No-Bake Lemon Cake beautifully, carefully remove it from the springform pan. Slice it into wedges and place on dessert plates. You can add a dollop of additional whipped cream on the side or a few fresh berries for a pop of color. This cake pairs wonderfully with a cup of herbal tea or a refreshing glass of lemonade, making it a great complement to any summer meal.
Expert Tips for No-Bake Lemon Cake
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Make It Lighter: For a lighter version, consider using low-fat cream and replacing some of the butter with yogurt mixed with lemon for extra zing.
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Add a Twist: You can customize your cake with fresh fruits like raspberries or strawberries layered between the cream and lemon curd for added flavor and color.
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Make Ahead: This cake is a fantastic make-ahead dessert. Prepare it a day in advance to allow the flavors to meld beautifully.
No-Bake Lemon Cake: Frequently Asked Questions
Can I use a different type of biscuit?
Absolutely! If you prefer, you can substitute digestive biscuits with graham crackers or even crushed shortbread cookies.
How long can I store this cake?
Your No-Bake Lemon Cake can be stored in the refrigerator for up to 3 days. Just cover it tightly to maintain freshness.
Can I use fresh lemon juice?
Yes, fresh lemon juice gives the best flavor. Just make sure to strain it before using to avoid any pulp in your cake.
This No-Bake Lemon Cake is a wonderful way to enjoy the zest of lemons in a no-fuss dessert format. It’s light, refreshing, and sure to be a hit with all who try it. Enjoy making this delicious treat, and don’t hesitate to share your experience!