Lemon Blueberry Ice-Cream Cake Recipe

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Lemon Blueberry Ice-Cream Cake
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Ingredients
12
Count
Nutrition
644
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
  2. Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.
  3. Assemble cake With a long serrated knife horizontally halve cake. Put bottom half, cut side up, in a 9-inch springform pan. Brush 2 tablespoons remaining lemon juice over layer. Working quickly, spread half of blueberry filling evenly over layer, leaving a 1/4-inch border around edge, and top with one third ice cream, spreading evenly. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it. Spread remaining blueberry filling evenly over top, leaving a 1/4-inch border around edge, and spread half of remaining ice cream evenly over filling. Reserve remaining ice cream for outside of cake. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day.
  4. Remove side of springform pan. With a spatula loosen cake from bottom and transfer to a plate. Frost cake with remaining ice cream, spreading evenly around sides and top of cake. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
  5. Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 644.22 Kcal (2697 kJ)
Calories from fat 283.42 Kcal
% Daily Value*
Total Fat 31.49g 48%
Cholesterol 142.81mg 48%
Sodium 218.33mg 9%
Potassium 178.72mg 4%
Total Carbs 84.45g 28%
Sugars 47.68g 191%
Dietary Fiber 1.27g 5%
Protein 10.04g 20%
Vitamin C 8.2mg 14%
Vitamin A 0.3mg 9%
Iron 2.1mg 12%
Calcium 206.3mg 21%
Amount Per 100 g
Calories 239.17 Kcal (1001 kJ)
Calories from fat 105.22 Kcal
% Daily Value*
Total Fat 11.69g 48%
Cholesterol 53.02mg 48%
Sodium 81.05mg 9%
Potassium 66.35mg 4%
Total Carbs 31.35g 28%
Sugars 17.7g 191%
Dietary Fiber 0.47g 5%
Protein 3.73g 20%
Vitamin C 3mg 14%
Vitamin A 0.1mg 9%
Iron 0.8mg 12%
Calcium 76.6mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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