Lemon Mousse Cake

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

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Servings 16

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( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars

3 Stars 20%

2 Stars

1 Stars 20%

Member Reviews ( 2 )

75580206-196e-431c-bf55-49d6d760c26a

ingredients 6
Prep Time 25 min
Total Time 2 hr 10 min

Ingredients

1: package 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 oz) lemon curd

2: teaspoons grated lemon peel

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Directions

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.

EXPERT TIPS

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Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 230mg; 230%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 2%;

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.

Review & Comments

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slopey

report Posted May. 8, 2012 11:47 AM

My whole family loves this cake. The big surprise was this cake did not raise my blood sugar like regular cake with icing does. I'm diabetic so this is an added bonus that makes this a recipe to hold on to. I highly recommend it to all, but especially to those with diabeties.

slopey

report Posted May. 8, 2012 11:47 AM

First time I made this cake I chilled the lemon curd. Tasted good and was pretty with the small chunks of curd. The 2nd time I made the cake I used it at room temperature and the curd folded in completely and gave a light yellow color to the icing.