Lemon Mousse Cake

Lemon Mousse Cake is a light, refreshing dessert that’s perfect for any occasion. Its vibrant flavor and creamy texture make it an enjoyable treat for lemon lovers. Whether you’re celebrating a special event or just want to indulge yourself, this cake is sure to impress.

Why Make This Recipe

There are many reasons to make Lemon Mousse Cake. First, it’s a delightful way to enjoy the bright and zesty flavor of lemons. Second, the combination of fluffy sponge cake, lemon curd, and airy mousse creates a dessert that’s both elegant and satisfying. Lastly, it’s a crowd-pleaser, making it an excellent choice for gatherings or family dinners.

How to Make Lemon Mousse Cake

Making Lemon Mousse Cake involves several steps, but don’t worry! With a little time and patience, you can create this delicious dessert in your own kitchen. Here’s how:

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
Peel of one lemon
1/2 cup additional sugar (for rolling)

Directions

Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper.
In an electric mixer, beat eggs, sugar, and vanilla for 10 minutes until foamy.
Gradually add the sifted flour while mixing on medium-low until incorporated.
Take 1-2 cups of batter, mix with melted butter, and fold back into the main batter.
Pour the batter into the pan and bake for 45 minutes. Let cool in the pan for at least 2 hours.
For the lemon curd, cook egg yolks, sugar, lemon juice, and zest in a saucepan for 10 minutes until thick, stirring constantly. Stir in butter and chill.
For the lemon mousse, whip cream with powdered sugar and vanilla to firm peaks, then fold half of the lemon curd into the whipped cream.
To assemble, place the sponge cake in the pan, soak with Limoncello, add lemon mousse, and chill until set.
Spread reserved lemon curd on top and pipe vanilla whipped cream around the edge.
For candied lemon peel, simmer lemon peels in sugar and water, then toss in extra sugar once cooled. Enjoy!

How to Serve Lemon Mousse Cake

Serve your Lemon Mousse Cake chilled for the best flavor. It’s delightful on its own or you can pair it with fresh berries for added sweetness. If you’re feeling fancy, consider adding a sprig of mint on top for presentation.

How to Store Lemon Mousse Cake

To store Lemon Mousse Cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you need to store it for longer, consider freezing the cake, but be aware that the texture may change slightly when thawed.

Tips to Make Lemon Mousse Cake

Make sure your eggs are at room temperature for better mixing.
Don’t skip the cooling time for the cake; it helps form a better texture.
Use fresh lemons for the best flavor in the lemon curd and mousse.
Ensure the cream is whipped to firm peaks for a light mousse.

Variation

If you want to try a different flavor, you can substitute lemon with another citrus fruit, like orange or lime. This will give you a new twist on the classic mousse cake.

FAQs

1. Can I use bottled lemon juice instead of fresh juice?
Yes, you can use bottled lemon juice, but fresh lemon juice will offer a brighter flavor.

2. How long does it take for the cake to set?
The cake should chill for at least 4 hours, preferably overnight, to ensure it sets properly.

3. Can I skip the Limoncello?
Yes, the Limoncello is optional. You can soak the cake with simple syrup made from sugar and water instead.

Enjoy making and eating your Lemon Mousse Cake!