Raspberry Glazed Lemon Mousse Cake

270 10
Recipe By
(4) 4 Reviews
Prep Time
Total Time


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  • GREASE 9 in. (23 cm) springform pan. Place lady fingers around inside rim. Set aside.
  • BEAT cream cheese in large bowl of electric mixer. Add lemon juice and rind, beating on low speed until blended.
  • DISSOLVE lemon jelly powder in boiling water. Add ice cubes, stirring until slightly thickened.
  • ADD lemon jelly slowly to cream cheese mixture while beating on low speed. Increase speed and beat just until well blended.
  • FOLD in topping. Pour into prepared pan, arrange raspberries on top and chill.
  • DISSOLVE raspberry jelly powder in boiling water; add ice cubes and stir until slightly thickened. Immediately spoon over cake. Chill 4 hours.


To help lady fingers sit up better, slice about 1/2 in. (1 cm) from bottom of each.


  • 10

Nutritional Information

Serving Size 10
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kathleen_yamasaki |

    I made this recipe several summers ago and it was enjoyed by all. I finally found the recipe again online and will remember to put it in my recipe book this time. Its a very light, fruity and refreshing dessert that's not too sweet.

  • terrimac |

    very delicious, however the cookies sides tend to soften when in the fride. has to be eaten not long after prepared.

  • ericawiens |

    I made this for a church function. The comments were, "this is fabulous", wonderful. I will definitely make this dessert again