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Lemon Mousse Cake

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  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 12
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With tart lemon curd, this white cake is great when you need a light, refreshing dessert.
Created Aug 20, 2014
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  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 cups (500 mL) whipping (heavy) cream
  • 1/4 cup (50 mL) icing sugar
  • 1 jar (10 ounces) lemon curd
  • 2 tsp (10 mL) grated lemon peel


  • 1
    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.
  • 2
    Beat whipping cream and icing sugar in chilled medium bowl with electric mixer on high speed 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.

Expert Tips

  • Tip 1
    Substitution : 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.
  • Tip 2
    Success Hint : Top this luscious cake with thin slices of lemon and fresh raspberries.
  • Tip 3
    Tip : 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

No nutrition information available for this recipe
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