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Owner of Elwin & Company shares recipe for Lemon IceBox Cake

Posted: 7:33 AM, Jun 29, 2019
Updated: 2019-06-29 09:24:34-04

SOUTHFIELD (WXYZ) — Elwin Greenwald, owner of Elwin & Company stopped by Broadcast House to show 7 Action News viewers how to make his delicious Lemon IceBox Cake.
The recipe is posted below. To learn more about Elwin & Company, visit http://www.elwinandco.com/

Lemon IceBox Cake with Fresh Berries & Whipped Cream

Ingredients & equipment for cake

¼ C (1 stick) unsalted butter (room temp)

Electric mixer fitted with the paddle

¾ C granulated sugar

Assorted measuring cups & spoons

2 medium eggs

Zester

Juice & zest from 1 lemon

Assorted rubber spatulas & spoons

½ C buttermilk

Oblong baking (loaf) or cake pan

1 C all purpose flour

Metal strainer or sifter

1 ½ TSP baking powder

Wooden or metal skewer (thick)

½ TSP kosher (or sea) salt Bent metal spatula

Ingredients for Syrup

½ C confectionery sugar

4 oz cream cheese (room temp)

½ C lemon juice

Juice & zest from 1 lemon

½ C confectionery sugar

Assorted fresh berries, mint leaves and fresh whipped cream for garnish

1) Using the mixer fitted with the paddle cream the butter and the sugar until pale yellow and ribbons form from the beater. Add the eggs one by one beating well after each addition.
2) With the rubber spatula gently blend in the buttermilk and the lemon juice.
3) Sift the flour, baking powder and the salt together. Carefully fold into the egg and sugar base.
4) Pour the lemon batter into the prepared cake or loaf pan.
5) Bake the cake in a preheated 325 for about 20 -25 minutes or until cake springs back in the center to the touch and is golden on top.
6) While the cake is in the oven combine the syrup ingredients stirring until all the sugar has desolved.
7) Once the cake has cooled, no more than 5 minutes make holes about 1” apart with the skewer but don’t over do the holes or the cake will fall apart but make as many as possible. Using a measuring cup pour the lemon syrup over the cake gradually so the warm cake can absorb all the liquid. Store the cake in a cool place until ready to frost with the cream cheese icing.
8) Once again using the mixer fitted with the paddle blend the cream cheese, sugar and lemon juice and zest until soft and creamy.
9) Using the bent metal spatula spread the icing over the cake. Chill until ready to serve.
10) Garnish with fresh berries, mint, lemon zest and top with whipped cream and enjoy!