Lemon Mousse Cake
Lemon Mousse Cake is a refreshing dessert that combines the bright flavor of lemons with a light and airy mousse. It offers a delightful balance of sweetness and tartness that makes it perfect for any occasion. Whether you are celebrating a birthday or just craving something sweet, this cake is sure to impress your family and friends.
Why Make This Recipe
This Lemon Mousse Cake is not only tasty but also visually appealing. It brings a burst of sunshine to your table with its vibrant lemon flavor. Making this cake is also a fun activity that involves whipping, folding, and layering, which can be enjoyable for bakers of all levels. Additionally, this cake can be prepared ahead of time, making it a great option for gatherings.
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 oz Limoncello Liqueur (optional)
- 6 egg yolks (lightly beaten)
- 1 cup sugar (for lemon curd)
- 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
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup whipping cream (for vanilla whipped cream)
- 1 tsp vanilla extract (for vanilla whipped cream)
- 1 tbsp powdered sugar (for vanilla whipped cream)
- 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 your oven to 325°F (160°C) and line the bottom of a 10-inch springform pan with parchment paper. Do not grease the sides. In a mixer, beat the eggs, sugar, and vanilla for about 10 minutes until the mixture is foamy and pale. Lower the mixer speed and gradually sprinkle in the sifted flour until fully combined. Mix 1-2 cups of the batter with melted butter, then gently fold it back into the main batter. Pour the batter into the pan and bake for 45 minutes, or until it turns lightly golden and springs back when touched. Allow the cake to cool completely for 2 hours before removing it from the pan.
To Make the Lemon Curd:
In a saucepan, combine the egg yolks, sugar, lemon juice, and zest. Stir constantly over medium-low heat for about 10 minutes until the mixture thickens. Remove from heat and stir in the butter until smooth. Chill it in the fridge.
To Make the Lemon Mousse:
Whip together the cream, powdered sugar, and vanilla until firm peaks form. Fold half of the chilled lemon curd into the whipped cream to create the mousse.
To Construct the Cake:
Place the cooled sponge cake in the springform pan and drizzle with Limoncello if you are using it. Spread the lemon mousse on top of the cake and refrigerate for several hours or overnight. Once set, remove the cake from the pan and spread the reserved lemon curd on top. Garnish with vanilla whipped cream and candied lemon peel if desired.
To Prepare the Candied Lemon Peel (Optional):
Boil sugar and water together, then add lemon peel slices and simmer for 15-20 minutes. Remove the peels, drain them, and roll in sugar until cooled.
How to Serve Lemon Mousse Cake
Serve the Lemon Mousse Cake chilled. Slice it into wedges and add a dollop of vanilla whipped cream on top. You can also sprinkle some candied lemon peel for added sweetness and crunch.
How to Store Lemon Mousse Cake
Store any leftover cake in the refrigerator. It’s best to keep it covered to maintain its freshness. The cake is good for up to 3-4 days.
Tips to Make Lemon Mousse Cake
- Use fresh lemons for the best flavor.
- Make sure your eggs are at room temperature for a light and fluffy sponge.
- Chill your mixing bowl and beaters before whipping the cream for better volume.
Variation
You can make a berry mousse version by substituting some of the lemon juice with fresh berry puree. This adds a colorful twist to the classic recipe!
FAQs
1. Can I skip the Limoncello?
Yes, you can skip the Limoncello if you prefer not to use alcohol. The cake will still be delicious!
2. How long does the cake last in the refrigerator?
The cake lasts for about 3-4 days when stored in the refrigerator.
3. Can I freeze Lemon Mousse Cake?
It’s not recommended as the texture may change when thawed, but the sponge cake can be frozen separately.
Enjoy your homemade Lemon Mousse Cake!
Print
Lemon Mousse Cake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing dessert that combines the bright flavor of lemons with a light and airy mousse.
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 oz Limoncello Liqueur (optional)
- 6 egg yolks (lightly beaten)
- 1 cup sugar (for lemon curd)
- 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
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup whipping cream (for vanilla whipped cream)
- 1 tsp vanilla extract (for vanilla whipped cream)
- 1 tbsp powdered sugar (for vanilla whipped cream)
- 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)
Instructions
- Preheat your oven to 325°F (160°C) and line the bottom of a 10-inch springform pan with parchment paper.
- In a mixer, beat the eggs, sugar, and vanilla for about 10 minutes until foamy and pale.
- Gradually sprinkle in the sifted flour until fully combined.
- Mix 1-2 cups of the batter with melted butter, then gently fold it back into the main batter.
- Pour the batter into the pan and bake for 45 minutes, or until lightly golden.
- Allow the cake to cool completely for 2 hours before removing it from the pan.
- In a saucepan, combine the egg yolks, sugar, lemon juice, and zest. Stir over medium-low heat for about 10 minutes until thickened.
- Remove from heat and stir in the butter until smooth. Chill in the fridge.
- Whip cream, powdered sugar, and vanilla until firm peaks form. Fold half of the chilled lemon curd into the whipped cream.
- Place the cooled sponge cake in the springform pan and drizzle with Limoncello if using.
- Spread the lemon mousse on top and refrigerate for several hours or overnight.
- Once set, remove the cake from the pan and spread the reserved lemon curd on top.
- Garnish with vanilla whipped cream and candied lemon peel if desired.
- For candied lemon peel: Boil sugar and water, add lemon peel, and simmer for 15-20 minutes. Roll in sugar once cooled.
- Serve chilled, sliced into wedges with vanilla whipped cream on top.
Notes
Store leftovers in the refrigerator, covered for up to 3-4 days. Use fresh lemons for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg
Keywords: lemon mousse cake, dessert, refreshing cake