Tag Archives: lemon

Lemon and White Chocolate Mousse

I know that lemon desserts tend to be more popular in the spring and summer, but I promise you that this Lemon and White Chocolate Mousse is so yummy, you’ll want to indulge year round. This recipe makes around 8-10 individual servings, depending on the size of your glasses or bowls.

Lemon and White Chocolate Mousse

Lemon and White Chocolate Mousse

  • 1 box lemon pie filling (I used Dr. Oetker's but you could also use jarred lemon curd such as Dickinson's)
  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • 1 3 oz. package cream cheese, softened
  • 3 oz. white chocolate, melted and cooled
  • Raspberries, blackberries, blueberries, etc. for serving
  1. Prepare the lemon filling according to the directions on the box. Once cooled slightly, pour evenly into 8-10 glasses or small bowls. Refrigerate for 30 minutes.
  2. In a bowl, beat cream until it begins to thicken. Gradually add sugar, beating until stiff peaks form; set aside.
  3. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream.
  4. Top each of the lemon-filled glasses or bowls with an equal amount of the mousse. Refrigerate for 30 minutes to an hour.
  5. Garnish with fresh berries before serving.


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Lemon Layer Cake with Cream Cheese Frosting

If you’ve read this blog for a while, you know that I’m not a huge baker—not from scratch anyway. I make no secret of the fact that I think boxed cake mixes are not only acceptable but quite delicious. Sure, I doctor them up and get creative, but it’s not everyday that I make a cake from scratch. When I saw this recipe for lemon cake from Cooking Light (and the great reviews it got), however, I decided it was worth the effort.

I did stray from the original recipe when it came to the frosting, choosing instead to use my go-to recipe for cream cheese frosting. The result was ah-mazing! Seriously, this is one of the best cakes I have had. I love lemon desserts, so maybe I am just a sucker for the tart mixed with the sweet, but this was really, really good. Yes, my cake was a little lopsided and not the prettiest thing I’ve ever made, but I somehow didn’t mind that too much as I was shoveling it into my mouth!

lemon cake with cream cheese frosting

Lemon Layer Cake with Cream Cheese Frosting


2 tbsp all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 tsp baking powder
½ tsp baking soda
½tsp salt
1 ½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tbsp finely grated lemon rind
2 tbsp fresh lemon juice


16 oz cream cheese, softened
½ cup butter, softened
4 cups sifted powdered sugar
1 tsp vanilla
Lemon rind spirals (optional, for garnish)


1. Preheat oven to 350°.

2. To prepare cake, grease and flour 2 (8-inch) round cake pans and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

4. Place granulated sugar and ½ cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tbsp lemon rind and 2 tbsp lemon juice.

5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

6. To prepare icing, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar.

7. Place 1 cake layer on a plate and carefully level with a knife if necessary; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake and around sides. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Semi-Homemade Lemon Blueberry Cake

I was in the mood for lemon cake this weekend, so I decided to bake one. I had some yellow cake mix in the pantry, along with cream cheese frosting, so I decided to “enhance” them for some lemony deliciousness. If you have a favorite yellow cake or cream cheese frosting recipe, by all means use them. But I had the box stuff and a lot to do, so here we go!

Semi-Homemade Lemon Blueberry Cake

1 box of yellow cake mix

3 eggs

1 cup buttermilk

1/3 cup vegetable oil

1 can of cream cheese frosting

2 lemons

1 jar lemon curd

Fresh blueberries


Preheat oven to 350° (325° if you’re using dark, nonstick pans). Grease two 8-inch cake pans.

Zest both lemons and squeeze the juice; set aside. In a large bowl, mix together the cake mix, eggs, oil, and buttermilk. Beat using an electric mixer until the batter is smooth. Add half of the lemon zest and half of the lemon juice and mix another 30 seconds or so. Split the batter between the two cake pans and bake for 25-30 minutes. Remove the cakes from the pans and allow them to cool on wire racks.

Mix the remaining lemon juice and zest into the cream cheese frosting and chill in the refrigerator while the cakes cool. When the cakes are completely cooled, use a large bread knife to shave off the top of one of the cakes to create a flat surface. Spread the lemon curd on the flat cake surface and cover with fresh blueberries. Top the filling with the other cake and frost with the lemon cream cheese frosting.