Description
A Lemon Mousse Cake is a layered dessert that combines a soft and fluffy lemon-flavored cake with a rich, airy mousse made from lemon curd and whipped cream. It has a light, refreshing taste that’s balanced by the sweetness of the mousse and the tartness of the lemon curd. This cake is often served chilled, making it perfect for warm weather or any event that calls for a delicate, yet delicious dessert.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
For the Lemon Mousse:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd (store-bought or homemade)
- 1 tablespoon gelatin (optional, for stability)
- 3 tablespoons cold water (if using gelatin)
For the Lemon Curd (if making homemade):
- 3 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup unsalted butter, cut into pieces
Instructions
- Prepare the Lemon Curd (if making homemade):
- In a saucepan, whisk together eggs, sugar, lemon juice, and lemon zest.
- Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 10 minutes).
- Remove from heat and stir in the butter until melted and smooth.
- Strain the curd through a fine sieve into a bowl. Let it cool, then refrigerate until set.
- Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Lemon Mousse:
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue to whip until stiff peaks form.
- In a separate bowl, if using gelatin, sprinkle it over cold water and let it bloom for about 5 minutes. Then, heat gently until dissolved.
- Gently fold the lemon curd into the whipped cream until well combined. If using gelatin, fold it in now.
- Assemble the Cake:
- Once the cake is completely cool, slice it in half horizontally to create two layers.
- Place one layer on a serving plate. Spread half of the lemon mousse over the first layer, then top with the second layer of cake.
- Spread the remaining mousse on top of the second layer. Refrigerate for at least 2 hours to set.
- Serve:
- Before serving, you can garnish with additional lemon zest, whipped cream, or fresh berries.
Notes
Light, zesty, and refreshingly creamy, this lemon mousse cake is a perfect finish to any meal—especially on warm days. Chill it well before serving to let the layers set beautifully. For an elegant touch, top with whipped cream, lemon zest, or fresh berries. You can even make it a day ahead—it’s one of those desserts that gets better overnight!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Keywords: Lemon Mousse Cake Recipe