peach melba ice cream loaf cake
Buttery lemon pound cake sandwiched between layers of raspberry-swirled peach ice cream? Yes, please.
Ingredients
- 1 loaf lemon or vanilla pound cake
- 1 quart peach ice cream
- 3/4 cup raspberry jam
- 1 cup heavy whipping cream
- 1 tbsp vanilla extract
- 2-4 tbsp powdered sugar
- raspberries, peaches, and cherries, for garnish
Instructions
- Line a 9 x 5 inch loaf pan with parchment paper that overhangs the walls of the pan.
- Carefully slice a pound cake loaf into three relatively even layers, Don't worry if they aren't perfect!
- Set the bottom layer into the prepared loaf pan. Top with 1/2 of the ice cream. Swirl in 1/2 of the jam. Don't combine all the way - keep a swirly pattern in the ice cream. Top with the middle cake layer, the other half of the ice cream, and the remaining jam. Finish with the final layer of cake. Cover and freeze until firm, at least 4 hours.
- When ready to serve, make the whipped cream. Beat together the heavy cream, vanilla, and powdered sugar for 3-4 minutes until soft peaks form.
- Remove the cake from the loaf pan and invert onto a serving tray or plate. Dollop whipped cream overtop and swirl in additional jam, if desired. Arrange fruits on the whip. Slice and serve immediately.
Notes
*Pound cake: Lemon loaf recipe follows. If making your own, add an additional 50-60 minutes to the overall prep time.
*Make ahead: The cake can be made up to 5 days ahead. Prepare through step 3, and when ready to serve, proceed with the whipped cream.