Lemon Cake with Whipping Cream Mousse
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Updated Feb 25, 2023
With tart lemon curd, this white cake is great when you need a light, refreshing dessert.
Lemon Cake with Whipping Cream Mousse
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- Prep Time 25 min
- Total 2 hr 10 min
- Servings 16
- Ingredients 6
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Place 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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