Description
A refreshing dessert that combines the bright flavor of lemons with a light and airy mousse.
Ingredients
Scale
- 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