Lemon-Zest Cake Baked Alaska with Vanilla Bean Ice Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing take on the classic dessert featuring a zesty lemon cake base, creamy vanilla bean ice cream, and a crisp golden meringue shell that melts into a warm, fragrant embrace. This general-inspired desserts ready in about 49 minutes layers large egg whites, (100g) granulated sugar, finely grated lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (9 ratings) Prep: 45 min Cook: 4 min Serves 6 General cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Line a 9-inch round baking dish with parchment paper, then press 1 cup crumbled lemon pound cake evenly into the bottom to form a compact base.
  2. Step 2: Spread 2 cups softened vanilla bean ice cream smoothly over the cake layer, ensuring it's completely covered and level.
  3. Step 3: In a clean bowl, beat 3 large egg whites with an electric mixer on medium-high until foamy, then add 1 tbsp lemon zest and 1/2 cup granulated sugar gradually, beating until stiff peaks form and sugar is dissolved.
  4. Step 4: Gently fold 1 tbsp cornstarch into the meringue until fully incorporated, then spread the meringue evenly over the ice cream, sealing the edges completely.
  5. Step 5: Bake at 450°F (230°C) for 3-4 minutes until the meringue is golden brown and slightly puffed, watching closely to prevent burning.
  6. Step 6: Serve immediately with a dusting of powdered sugar and fresh mint sprigs.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Zest Cake Baked Alaska with Vanilla Bean Ice Cream take to make?

Total time is about 49 minutes (45 min prep + 4 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lemon-Zest Cake Baked Alaska with Vanilla Bean Ice Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lemon-Zest Cake Baked Alaska with Vanilla Bean Ice Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Zest Cake Baked Alaska with Vanilla Bean Ice Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Zest Cake Baked Alaska with Vanilla Bean Ice Cream?

General desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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