Lemon Cake with Whipping Cream Mousse

Name: Lemon Cake with Whipping Cream Mousse
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 283 grams jar lemon curd; 2 teaspoons grated lemon peel; 59 milliliters powdered sugar; 473 milliliters whipping cream; 1 package Betty Crocker® SuperMoist® white cake mix

You can never have too many dessert recipes, so give Lemon Cake with Whipping Cream Mousse a try. This recipe serves 16. One portion of this dish contains around 2g of protein, 14g of fat, and a total of 290 calories. Head to the store and pick up lemon curd, whipping cream, cake mix, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

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.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Whipping Cream

Lemon Curd

Lemon Peel

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Spread