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Lemon Icebox Chantilly Cake (Creamy Layered Dessert)

This lemon icebox Chantilly cake layers soft lemon ricotta sheet cake with a fluffy lemon Chantilly icing made with cream cheese and lemon pudding. Best served chilled.
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Ingredients
  

For the Cake:
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter room temperature
  • 1 cup sugar
  • Zest of 2 lemons
  • Juice of 2 lemons divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon extract
  • 15 oz whole milk ricotta cheese room temperature
  • 3 large eggs
Chantilly Lemon Icing:
  • 3 cups heavy whipping cream
  • 1 cup milk
  • ½ cup sugar
  • 1 packet family-size lemon instant pudding mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Zest of 1 lemon
  • 1 –2 tablespoons fresh lemon juice to taste
  • 1 container whipped cream cheese

Method
 

  1. In a bowl, combine the sugar and lemon zest. Using your fingers, rub them together vigorously to release the natural oils from the zest into the sugar. Add the juice of one lemon and mix again. Set aside.
  2. In a large bowl, cream together the butter and lemon sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon extract, and ricotta cheese. (The mixture may look slightly curdled—this is normal.)
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until fully combined.
  5. Spread the batter evenly onto a parchment-lined baking sheet, keeping it thin and even.
  6. Bake at 350°F for approximately 20 minutes, or until the center is fully set. Allow the cake to cool completely.
  7. In a large mixing bowl, combine the heavy whipping cream, milk, sugar, vanilla extract, almond extract, lemon zest, and lemon juice.
  8. Mix on high speed for about 1 minute until fully incorporated.
  9. Reduce speed to medium-high and slowly add in the lemon instant pudding mix, a little at a time. Continue mixing as the icing begins to thicken.
  10. Once soft peaks form, add the whipped cream cheese and continue whipping until light, fluffy, and stiff peaks form (about 2–3 minutes total). Do not overmix.
  11. Once cooled, cut the cake into three equal sections (about 5-inch sections if using a sheet pan).
  12. Frost the top and sides of the cake with the remaining icing.
  13. Lightly dust with confectioners’ sugar.
  14. Refrigerate for at least 3 hours or overnight.
  15. Serve chilled for the best texture—soft, creamy, and perfectly infused with bright lemon flavor.