Lemon Mousse Cake

Lemon Mousse Cake is a delightful dessert that perfectly balances refreshing citrus flavors with a light and creamy texture. This cake features a fluffy sponge base, rich lemon curd, and airy mousse, making it a fantastic choice for any occasion. Whether you are celebrating a special event or simply treating yourself, this dessert promises to brighten your day.

Why Make This Recipe

Making Lemon Mousse Cake is a fun and rewarding experience. With its vibrant lemon flavor, it is a refreshing alternative to traditional sweets. The recipe combines a few classic techniques, allowing you to impress friends and family with your baking skills. Plus, this cake is great for sharing, and the layers of flavor will leave everyone asking for seconds!

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
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 candied lemon peel)

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 until foamy and pale.
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 egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, stirring constantly until thickened.
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.
Add the prepared lemon mousse on top of the cake and chill for several hours or overnight until set.
Carefully slide the cake onto a serving plate.
Spread the reserved lemon curd evenly over the top of the cake.
Pipe or dollop vanilla whipped cream around the edge.

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.

How to Serve Lemon Mousse Cake

Serve the Lemon Mousse Cake chilled, decorated with whipped cream and the optional candied lemon peel. You can slice it into pieces and plate it with fresh berries for a beautiful presentation.

How to Store Lemon Mousse Cake

Store any leftover Lemon Mousse Cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It will stay fresh for about 3-4 days.

Tips to Make Lemon Mousse Cake

Make sure your eggs are at room temperature for better volume when beating.
Be gentle when folding the mousse into the whipped cream to keep it airy.
Allow the cake to chill long enough for the mousse to set properly.

Variation

You can add other citrus flavors, like orange or lime, to the mousse for a fun twist. Additionally, consider using dairy-free substitutes for a dairy-free version.

FAQs

1. Can I make this cake ahead of time?
Yes! You can prepare the cake a day in advance and let it chill overnight.

2. Is it possible to freeze Lemon Mousse Cake?
It is not recommended to freeze the mousse layer, but you can freeze the sponge cake separately for future use.

3. Can I use store-bought lemon curd instead of making my own?
Absolutely! Store-bought lemon curd can save you time while still giving you delicious flavor.