Lemon Ice Box Cake (Feingold Style)

1. 1

   In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy.

2. 2

   Beat in eggs one at a time, beating well after each addition.

3. 3

   Stir in flour and vanilla, and then lemon peel.

4. 4

   Turn batter into greased 9 inch tube pan, cake pan or bundt pan.

5. 5

   Bake at 325F (165C) for 40 to 45 minutes, or until done.

6. 6

   Cool.

7. 7

   Remove cake from pan, and invert onto serving plate.

8. 8

   In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.

9. 9

   Reserve 1/2 of this mixture(about 1 1/2 c) to be used later --

10. 10

    Place the remaining mixture between the cake layer

11. 11

    With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.

12. 12

    Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.

13. 13

    Frost cake with frosting and place back into frig - this cakes is even better if kept in the fridge overnight.

* Per serving · 4 servings · Values may vary.

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