Lemon Cake with Whipping Cream Mousse

Lemon Cake with Whipping Cream Mousse

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

Prep Time

25

Minutes

Total Time

2:10

Hrs:Mins

Makes

16

servings

1
package Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2
cups whipping cream
1/4
cup powdered sugar
1
jar (10 ounces) lemon curd
2
teaspoons grated lemon peel
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  2. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
  3. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Top this luscious cake with thin slices of lemon and fresh raspberries.
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 230mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 0g,
    • Sugars 24g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.