Ingredients for Lemon Cake With Raspberry Mousse
- Lemon Cake Mix
- 1 cup buttermilk
- Vegetable Oil
- 1 tablespoon lemon zest
- 3 large eggs
- Raspberry Pie Filling
- 2 cups heavy whipping cream
- Fresh Raspberry
- Mint Leaf
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How to Make Lemon Cake With Raspberry Mousse
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine: 1 box (15.25 oz) lemon cake mix, 1 cup buttermilk, 1/2 cup vegetable oil, 1 tablespoon lemon zest, and 3 large eggs.
- Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides as needed.
- Divide batter evenly between prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the raspberry mousse (see steps 19-20 for optional straining):
- In a chilled medium bowl, beat 2 cups heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add 2 cups raspberry pie filling (or homemade raspberry puree), beating on low speed until just combined.
- Once cakes are completely cool, place one layer on a serving plate.
- Spread ¾ cup raspberry pie filling evenly over the cake layer, leaving ¼ inch border.
- Top with the second cake layer.
- Frost the entire cake with the remaining raspberry mousse.
- Garnish with fresh raspberries and mint leaves.
- Refrigerate for at least 30 minutes before serving. Store loosely covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
59g
Fat
33g
Carbs
8g
