Lemon Cake with White Chocolate Mousse Frosting

Page 107

| Course Type: Cakes

(1 review)

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Recipe Reviews

This review is for the cake only. This was light, moist and had a wonderful lemon flavor. I cooked in two mini springform pans (4 1/2 inch I think) and filled with homemade raspberry jam. I used Christina's recipe for Lemon Cream Cheese Frosting (Sweet and Simple p. 84) to frost the cake - delicious!

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