Lemon Mousse Cake

Lemon Mousse Cake is a delightful dessert that combines the lightness of mousse with the rich flavor of lemon. This cake is perfect for any occasion, from birthday celebrations to summer barbecues. Its refreshing taste and creamy texture will leave your guests wanting more.

Why Make This Recipe

If you love lemon and want to treat yourself and others to a sweet and tangy dessert, this Lemon Mousse Cake is the perfect choice. It’s not only delicious but also visually appealing. By making this cake, you get to enjoy layers of flavors and textures that make each bite a delightful experience. Plus, it’s a great way to impress your friends and family with your baking skills!

How to Make Lemon Mousse Cake

Ingredients:

6 large eggs (room temperature)
1 cup white sugar
1 tbsp vanilla extract
1 cup all-purpose flour (sifted)
2 tbsp melted salted butter
2 ounces Limoncello Liqueur (optional, for soaking)
6 egg yolks (lightly beaten)
1 cup sugar
1/2 cup fresh lemon juice
Zest of two lemons
1/2 cup butter (cut into small pieces)
1/2 batch of chilled lemon curd (from above)
2 cups whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 cup whipping cream
1 tsp vanilla extract
1 tbsp powdered sugar
3/4 cup white sugar (for candied lemon peel)
3/4 cup water (for candied lemon peel)
Peel of one lemon (for candied lemon peel)
1/2 cup additional sugar (for rolling, optional)

Directions:

To Prepare the Sponge Cake:

Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but do not grease the sides.
In the bowl of an electric mixer, beat the eggs, sugar, and vanilla extract on medium-high speed for about 10 minutes.
Reduce the mixer speed to medium-low and gradually sprinkle in the sifted flour until fully incorporated.
Take 1-2 cups of the batter and mix it with the melted butter. Gently fold this back into the main batter.
Pour the batter into the prepared pan and bake for about 45 minutes.
Allow the cake to cool completely in the pan for at least 2 hours.

To Make the Lemon Curd:

In a saucepan, combine the egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes.
Remove from heat and stir in butter until smooth. Chill completely in the fridge.

To Make the Lemon Mousse:

Whip the whipping cream, powdered sugar, and vanilla extract to firm peaks.
Gently fold half of the chilled lemon curd into the whipped cream.

To Construct the Cake:

Place the cooled sponge cake back in the springform pan. Sprinkle the Limoncello liqueur over the cake.
Add the prepared lemon mousse on top of the cake and chill for several hours or overnight.
Once chilled, run a knife around the edge of the mousse.
Spread the reserved lemon curd evenly over the top of the cake.
Pipe or dollop vanilla whipped cream around the edge and garnish with candied lemon peel if desired.

To Prepare the Candied Lemon Peel (Optional):

Cut a lemon into thick slices and remove the flesh.
In a saucepan, bring sugar and water to a simmer, then add the lemon peels.
Simmer for 15-20 minutes, then remove the peels and drain. Toss the sticky peels in additional sugar until cooled.

Enjoy Your Lemon Mousse Cake!

How to Serve Lemon Mousse Cake

Serve this cake chilled for the best flavor. Slice it into squares or wedges and place it on dessert plates. Garnish with fresh berries or a sprig of mint for added color and beauty. This light dessert pairs wonderfully with a cup of tea or coffee.

How to Store Lemon Mousse Cake

Store any leftover Lemon Mousse Cake in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container. It is best enjoyed within 2-3 days to keep the mousse fresh and the cake moist.

Tips to Make Lemon Mousse Cake

Use fresh lemons for the best flavor in your lemon curd and mousse.
Make sure your eggs are at room temperature for better beating and volume.
Chill the mixing bowl and beaters before whipping the cream for a fluffier mousse.
Be careful not to over-mix when folding the mousse ingredients together to keep it airy.

Variations

You can switch up the flavors by adding different fruit purees, like strawberries or blueberries, to the mousse. For a richer cake, consider adding a layer of chocolate ganache beneath the mousse layer.

FAQs

Q1: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is preferred for better flavor, but bottled juice can be used in a pinch.

Q2: Can I make this cake ahead of time?
A: Yes, this cake can be made one or two days in advance. Just make sure to store it properly in the refrigerator.

Q3: Is the Limoncello necessary?
A: The Limoncello adds flavor, but it is optional. You can skip it or substitute with lemon juice or a lemon syrup.

Enjoy your baking journey with this delightful Lemon Mousse Cake!