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Lemon Cake with Whipping Cream Mousse

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  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 16
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With tart lemon curd, this white cake is great when you need a light, refreshing dessert.
By Betty Crocker Kitchens
Updated Feb 25, 2023
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Top this luscious cake with thin slices of lemon and fresh raspberries.
  • tip 3
    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

Nutrition Facts are not available for this recipe
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