{recipe} Fancy Nancy’s Fluffy Frozen Lemon Cake

I shared a recipe from Nancy a few weeks ago, and this is another one of her hits. This is a dessert that is definitely more than the sum of its parts. Plus, it’s a great make-ahead dessert if you’re pressed for time.

The texture is like a fluffy, creamy, frozen, sorbet-ish thing. OK, that is a terrible description, but it’s pretty easy to make, so just make it and taste it for yourself! I wouldn’t say that the raspberries are just a garnish, either. A handful of fresh raspberries on each plate is highly recommended–the berries with the lemon is a taste treat.

Note: it’s amazing how adding a little brown sugar to a graham cracker crust makes it like a million times better. You should just start doing that all the time.

Fancy Nancy’s Fluffy Frozen Lemon Cake

makes one tall 9 or 10 inch cake

Ingredients:

• 15 graham crackers
• 3 Tblsp brown sugar
• 1/2 cup butter, melted
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups sugar
• juice and zest of 4-5 lemons
• 1 1/2 cups milk
• fresh raspberries for serving

Method:

• Prepare a 9 or 10 inch springform pan with nonstick spray.
• Put graham crackers and brown sugar in a food processor and pulse until crumbs are very fine. Pour in melted butter a bit at a time, until mixture comes together and is moist enough to press together.
• Press evenly into the bottom of the pan and set aside.
• Whip the cream to firm peaks. Fold in sugar, lemon zest and lemon juice. Fold in milk (the texture will get a little weird and soupy but don’t worry.)
• Pour lemon mixture on top of crust. Cover pan with foil and freeze until hard. You can make this several days in advance.
• To cut, dip a knife in boiling water and wipe it with a paper towel in between each cut. Serve with a handful of raspberries on each plate.