⅓ cup (80ml) fresh lemon juice, about 3-4 lemons, 4 Tablespoons (57grams) unsalted butter softened, 3 cups cake flour see note to substitute all-purpose/plain flour (330g), 6 large egg whites room temperature preferred, 4 oz cream cheese softened, but still slightly cool (use the brick-style, full-fat cream cheese, do not use the spreadable kind sold in tubs 113g), 1 cup (125 grams)  powdered sugar divided.

In a separate bowl, combine remaining (1/2 cup/62g) powdered sugar, and heavy cream. Set aside. COPYRIGHT ©2019, Baking Cherry. Spread the frosting over the cake and smooth the top. Bake in a preheated 350 degrees Fahrenheit oven for 30 minutes, let the cake cool in the pan for about 15 minutes before removing them and place them on a wire rack. This recipe uses only egg whites which helps make a really light fluffy texture, add 6 egg whites in the clean bowl then beat the whites until they reach thick stiff peaks, this should take you about 5 minutes with the mixer on high speed. Allow it to cool. Baking Cherry. From the spring, switch to a spatula so you do not overbeat the cake, alternate adding the dry ingredients and the milk mixture into the batter and finish with the dry ingredients. Divide cake batters evenly into prepared pans and bake on 350F for 28-30 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Refrigerate for 15-20 minutes.

Line a 9×9 inch baking pan with parchment paper, allowing a 1-inch overhang. Wait until the cakes are cooled completely before you frost them.

Soft and Fluffy Lemon Cake This fluffy lemon cake is so soft, so fluffy and so full of real lemon flavour, all the flavour is coming from a real lemon.

Once cakes have cooled completely, prepare the frosting. Gently fold egg whites into the batter in three additions. Start to beat on low speed until they become foamy and, as you whip, increase the speed to medium-high until soft peaks form. Let the cake cool completely before adding the mousse. This soft and fluffy lemon mousse cake is super easy to make!

Gently fold the whipped cream into the chocolate mixture. This dessert is so yummy and tasty that it’s worth a try! Stirring by hand, gradually alternate adding the flour mixture and lemon/milk mixture to the butter mixture, stirring until just combined after each addition. Melt the chocolate using a double-boiler or microwave in 30-second intervals, stirring after each, until melted.

Beat with an electric mixer until stiff peaks form. Preheat oven to 350 degrees and grease and flour three 6-inch round pans. Spread the mousse over the cake and sprinkle lemon zest on top. With the mixer on low speed, stir together the cream cheese and whipped cream until completely combined. Fold everything until it’s combined and there are no lumps in the batter. Refrigerate for about 1 hour. Cut into squares and serve.

Active time: 25mins | Cooking time: 35mins | Yield: 16. The cake is fluffy and delicious, topped with a light and airy white chocolate lemon mousse.


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