{"id":4365,"date":"2012-09-16T13:16:56","date_gmt":"2012-09-16T17:16:56","guid":{"rendered":"http:\/\/canadianbudgetbinder.com\/?p=4365"},"modified":"2025-02-22T12:39:22","modified_gmt":"2025-02-22T12:39:22","slug":"mr-cbbs-mums-british-lemon-fridge-cake","status":"publish","type":"post","link":"https:\/\/digitalskyweb.co\/canadianbudgetbinder.com\/2012\/09\/16\/mr-cbbs-mums-british-lemon-fridge-cake\/","title":{"rendered":"Mr.CBB’s Mum’s British Lemon Fridge Cake"},"content":{"rendered":"

This Lemon Fridge Cake has been passed down the ranks in my family from my grandma all the way to my mum and now us kids. She would make it for any special occasion as did my grandma and I distinctly remember the smell of lemon permeating our house. Most often it was made for Birthday’s, Christmas and Easter but we could devour it any time of year. Growing up one of 3 children my mum was a stay at home mum and was always mixing something up in the kitchen.<\/p>\n

If you couldn’t find mum she was in the kitchen with her white apron tightly drawn around her mincing, rolling, stirring and testing something new. There were no boxed cakes in our house as my mum always wanted to create new recipes. Likely why I am so passionate about being in the kitchen. It was great to have my mum at home and I learned just as much from her in the kitchen as I did from my dad about repairs to the house and vehicles.<\/p>\n

The tartness\u00a0of the lemon in this cake will please the lemon lover in anyone. The whipped cream balances out the sweetness of the cake, the tang of the lemon giving it creamy taste in your mouth that’s hard to describe. Overall this Lemon Fridge Cake although came from me mum in\u00a0Britain\u00a0will now be served in our kitchen here in Canada. I hope you enjoy this simple yet delicate cake and the ease to make it.<\/p>\n

Although my mum told me to keep this in the refrigerator I decided to do something different. I put it in the freezer to not only speed up the process but to make it easier to handle and to help soften the biscuits. It’s best if you can leave this cake in the refrigerator or freezer for at least 12 hours so all the flavours come together and the biscuits soften.<\/p>\n

The best part about this cake is that you can make it ahead of time and freeze it. When you have some guests coming over simply pull it out and whip up some whipped cream and away you go. You can also add\u00a0maraschino\u00a0cherries if you like \u00a0them as well. You can add cream cheese to the mix to make it even creamier or cottage cheese. You can dip your biscuits in\u00a0espresso\u00a0coffee, rum, coconut milk, or a lemon-grass mint reduction like I did. I’ve also thought about doing an orange-lemon mix or a lemon-lime mix. You can make this easy cake whatever you want it to be once you have the basic ingredients and fillings.<\/p>\n

\"Mr.CBB's<\/p>\n

Prep Time : 30\u00a0<\/strong>minutes<\/strong><\/p>\n

Fridge\/Freezer Time: 12 hours<\/strong><\/p>\n

Tools<\/strong><\/p>\n