Lemon Mousse Cake

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

  • prep time 25 min
  • total time 2 hr 10 min
  • ingredients 6
  • servings 16

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
  • 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.
  • 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.
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