Lemon Mousse Cake

Prep Time:25 Mins | Total Time:2 Hrs 10 Mins | Makes:12 to 16 servings
  

  

With tart lemon curd, this white cake is great when you need a light, refreshing dessert.


1 box Betty Crocker* SuperMoist* White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups (500 mL) whipping (heavy) cream
1/4 cup (50 mL) icing sugar
1 jar (10 ounces) lemon curd
2 tsp (10 mL) grated lemon peel


  • Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • Beat whipping cream and icing sugar in chilled medium bowl with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
Lemon Mousse Cake Recipe




Tip
Substitution : If you can't find lemon curd in the jams and jellies section of your supermarket, use 3/4 cup canned lemon pie filling instead. The only difference is the mousse will be slightly softer.Success Hint : Top this luscious cake with thin slices of lemon and fresh raspberries.Tip : Lemon curd is a rich, tart custard made with sugar, lemon juice, lemon peel, butter and eggs. Although you can make it from scratch, it's much easier to pick up a jar in the jams and jellies section of the supermarket.


:

: