With tart lemon curd, this white cake is great when you need a light, refreshing dessert.
package Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
cups whipping cream
cup powdered sugar
jar (10 ounces) lemon curd
teaspoons grated lemon peel
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.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.