Lemon Mousse Cake

Lemon Mousse Cake is a delightful dessert that blends the tartness of lemon with a light and airy mousse. This cake is perfect for any special occasion or just a sweet treat at home. With its bright flavor and creamy texture, it’s sure to impress friends and family alike.

Why Make This Recipe

Making a Lemon Mousse Cake is not only fun but also rewarding. It combines three delicious components—the soft sponge cake, tangy lemon curd, and fluffy lemon mousse. It’s a fantastic way to showcase the bright flavor of lemons. Plus, this cake offers a refreshing dessert option that is perfect for spring and summer 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
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
Peel of one lemon
1/2 cup additional sugar for rolling

Directions:

To Prepare the Sponge Cake:

Preheat 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 10 minutes until foamy and pale.
Lower the mixer speed and slowly sprinkle in the sifted flour until fully mixed.
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 and springy to the touch.
Cool completely for 2 hours before removing from the pan.

To Make the Lemon Curd:
7. In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Stir constantly over medium-low heat for 10 minutes until thickened.
8. Remove from heat and stir in butter until smooth. Chill in the fridge.

To Make the Lemon Mousse:
9. Whip the cream, powdered sugar, and vanilla to firm peaks.
10. Fold half of the chilled lemon curd into the whipped cream to create the mousse.

To Construct the Cake:
11. Place the cooled sponge cake in the springform pan and drizzle with Limoncello if using.
12. Spread the lemon mousse on top of the cake and refrigerate for several hours or overnight.
13. Once set, remove from the pan and spread the reserved lemon curd on top.
14. Garnish with vanilla whipped cream and candied lemon peel if desired.

To Prepare the Candied Lemon Peel (Optional):
15. Boil sugar and water, then add lemon peel slices and simmer for 15-20 minutes.
16. Remove peels, drain, and roll in sugar until cooled.

How to Serve Lemon Mousse Cake

Serve the Lemon Mousse Cake chilled. You can cut it into slices and place them on plates. Garnish with additional whipped cream and candied lemon peel for an extra touch. This cake is perfect for gatherings, picnics, or as a refreshing finish to dinner.

How to Store Lemon Mousse Cake

Store any leftover Lemon Mousse Cake in the refrigerator. Cover it well to keep it fresh. Enjoy the cake within a few days for the best taste and texture.

Tips to Make Lemon Mousse Cake

Make sure your eggs are at room temperature for better volume.
Sift the flour well to keep the sponge light and airy.
Don’t skip the chilling time; it helps set the mousse nicely.
You can use store-bought lemon curd if you want to save time.

Variation

You can add a layer of fresh berries, such as blueberries or raspberries, between the mousse and the cake for added flavor and color. Also, if you prefer a non-alcoholic version, skip the Limoncello and simply enhance the lemon flavor with extra zest.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake and mousse a day in advance. Just keep it refrigerated until you are ready to serve.

2. Is it possible to freeze Lemon Mousse Cake?
Freezing is not recommended for this cake due to the mousse. It’s best enjoyed fresh.

3. Can I use bottled lemon juice?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch.

4. How long does the lemon mousse stay good?
The mousse stays fresh in the refrigerator for about 3 to 4 days.

5. Can I substitute the whipping cream with something else?
You can use a whipped topping as a substitute, but the texture and flavor may differ slightly.

Enjoy making and sharing this refreshing Lemon Mousse Cake! Its bright flavors and creamy texture will surely brighten up any occasion.