Lemon Mousse Cake


12 - 16 pieces


Ingredients: 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 ¼ cup (50 mL) icing sugar 1 jar (10 ounces) lemon curd 2 teaspoon (10 mL) grated lemon peel

Nutritional information

No nutrition information available


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 ¼ inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator. For this recipe you'll need SuperMoist* White Cake Mix Substitution: If you can't find lemon curd in the jams and jellies section of your supermarket, use ¾ 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.