Lemon Lovers Ice Cream Cake

Calling all lemon lovers, this lemon ice cream cake screams summer with the most delicious lemon cake sandwiched between a layer of lemon ice cream and a layer of vanilla bean ice cream covered in light and fluffy lemon whipped cream frosting!

Course Dessert
Cuisine American
Keyword Lemon Lovers Ice Cream Cake
Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings 12
Calories 658 kcal
Author Yvonne


Lemon Cake

  • 1 1/2 sticks unsalted butter softened
  • 1 1/2 c. granulated sugar
  • 4 large eggs room temperature
  • 2 1/2 c. cake flour
  • 1/2 tsp. salt
  • 2 1/2 tsp. baking powder
  • zest of 2 lemons
  • 1 1/4 c. whole milk
  • 2 tbsp. vegetable oil
  • 2 tsp. lemon extract
  • Zest of one lemon

Ice Cream

  • 1 carton Simple Truth Low Cow Lemon Cake Ice Cream
  • 1 carton Simple Truth Low Cow Vanilla Bean Ice Cream

Lemon Whipped Cream Frosting

  • 2 1/4 c. heavy whipping cream
  • 2 c. powdered sugar
  • 1/2 tsp. lemon extract


  • Sprinkles optional


Lemon Cake

  1. Preheat the oven to 350 degrees. Grease and flour four 6-inch pans; set aside.  

  2. In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk.

  3. In a separate bowl, add the milk, vegetable oil and lemon extract. Whisk. 

  4. In the bowl of a stand mixer, beat the softened butter until lightened in color and smooth (approx. 2 minutes). Gradually add the sugar and mix on medium speed 4 to 5 minutes until light and fluffy. Add eggs one at a time, mixing until well incorporated after each. Alternating, add the flour mixture and the milk mixture. Begin and end with the flour. Mix until combined and smooth, being careful not to over mix.

  5. Pour batter into prepared pans, smoothing the tops with the back of a spoon. Bake 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans 10 minutes then turn onto cooling rack to cool completely.

Lemon Whipped Cream Frosting

  1. Whip the heavy whipping cream, powdered sugar, lemon extract and lemon zest until stiff peaks form. Be careful not to over whip.


  1. Wash and dry one of the 6-inch cake pans used to bake the cake layers. Line with saran wrap leaving 2-3 inches overlapping the sides. If necessary, cut the dome off of each cake layer (you will use three layers of cake for this recipe).  

  2. Place one cake layer into the bottom of prepared pan. Spread evenly with softened Simple Truth Low Cow Lemon Cake Ice Cream. Top with another layer of cake. Spread evenly with softened Simple Truth Low Cow Vanilla Bean Ice Cream. Top with final cake layer. Cover with saran wrap and freeze cake until firm.

  3. Frost the outside of the cake with the whipped cream, then pipe a border around the top edge. Top with sprinkles if desired.

  4.  Freeze cake until ready to serve. Allow to thaw for 45 minutes to an hour before serving.

Recipe Notes

Cake recipe used from: My Cake School |
Frosting recipe adapted from: Life Love & Sugar |

Nutrition Facts
Lemon Lovers Ice Cream Cake
Amount Per Serving
Calories 658 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Cholesterol 118mg 39%
Sodium 131mg 5%
Potassium 239mg 7%
Total Carbohydrates 107g 36%
Dietary Fiber 1g 4%
Sugars 69g
Protein 9g 18%
Vitamin A 15.4%
Vitamin C 0.3%
Calcium 11.7%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.