Lemon Mousse Cake

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    box Betty Crocker* SuperMoist* White Cake Mix

  • Water, vegetable oil and egg whites called for on cake mix box

  • 2

    cups whipping (heavy) cream

  • 1

    cup powdered sugar

  • 1

    jar lemon curd

  • 2

    teaspoons grated lemon peel

Directions

•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. •In chilled medium bowl with electric mixer on high speed, beat whipping cream and gradually add powdered sugar 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.

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