The recipe in the book calls for a supermoist white cake mix, and a jar of lemon curd, but I usually make the cake and lemon curd from scratch. If you don't have the time to make it from scratch, the cake mix and the lemon curd you buy at the store is just as yummy.
Lemon Mousse Cake
1 package Betty Crocker SuperMoist white cake mix
OR your favorite white cake from scratch
2 cups (heavy) whipping cream
1/4 cup powdered sugar
1 jar (10 oz.) lemon curd
(I use the Betty Crocker recipe)
OR homemade lemon curd
2 tsps grated lemon peel
1. Heat oven to 350 degrees. Grease bottoms of two round pans.
2. Make your cake. Let it cool for 1 hr. I will post the recipe I use below.
3.Beat Whipping cream and powdered sugar in chilled medium bowl on high until stiff peaks form. Fold in the lemon curd and lemon peel.
4.Place 1 cake layer, rounded side down, on serving plate. Spread with one cup of the lemon mixture to withing 1/4 inch of the edge. Top with second cake. Frost side and top of cake with remaining lemon mixture.
Tada!! You are done!! Store it with some air flow in the refrigerator.
I went out to eat with some girlfriends tonight and promised Parker that when I got home he could try the cake first.
I think he approves!!!!!!!
and so did little sister :).
Super Moist White Cake
2 c flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c shortening
1 1/2 c sugar
1 tsp. vanilla
1 1/4 c milk
Preheat oven to 350. Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into desired pan/pans.
Bake for 20 minutes and then check your cake. If the edges are brown but the middle isn't done lower your oven temp to 340 and keep checking until the middle is cooked.
Every oven varies but I found 25-30 minutes to be a consistent cooking time.
If you like lemon I promise you won't be disappointed!!