Lemon Mousse Cake

Why You’ll Love This Recipe

This cake balances the zing of fresh lemon curd with the smoothness of whipped cream, all resting on a tender sponge base. The optional Limoncello soak adds a subtle adult twist, while the candied lemon peel garnish provides a beautiful, sweet finish. It’s a sophisticated yet approachable dessert that’s sure to delight guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sponge Cake:

• 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)

For the Lemon Curd:

• 6 egg yolks (lightly beaten)
• 1 cup sugar
• ½ cup fresh lemon juice
• Zest of two lemons
• ½ cup butter (cut into small pieces)

For the Lemon Mousse:

• ½ batch of chilled lemon curd (from above)
• 2 cups whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Vanilla Whipped Cream:

• 1 cup whipping cream
• 1 tsp vanilla extract
• 1 tbsp powdered sugar

For the Candied Lemon Peel (optional):

• ¾ cup white sugar
• ¾ cup water
• Peel of one lemon
• ½ cup additional sugar (for rolling)

Directions

1. Make the sponge cake: Preheat oven to 350°F (175°C). Beat eggs and sugar until thick and pale. Add vanilla extract. Gently fold in sifted flour, then melted butter. Pour batter into a greased 9-inch cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
2. Prepare the lemon curd: In a saucepan, whisk egg yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly until thickened. Remove from heat and whisk in butter until smooth. Chill until firm.
3. Make lemon mousse: Whip 2 cups of cream with powdered sugar and vanilla until soft peaks form. Fold in half the chilled lemon curd gently.
4. Make vanilla whipped cream: Whip cream with vanilla and powdered sugar until stiff peaks.
5. Optional candied lemon peel: Simmer sugar and water until dissolved. Add lemon peel and simmer until translucent. Drain, roll in sugar, and let dry.
6. Assemble cake: Slice sponge cake in half horizontally. Optional: brush with Limoncello. Spread half the lemon mousse on the bottom layer, top with cake layer, then spread remaining mousse. Chill 1 hour.
7. Spread vanilla whipped cream over the top and sides of the cake. Garnish with candied lemon peel if desired.
8. Chill until ready to serve.

Servings and Timing

• Makes 10-12 servings
• Preparation time: 45 minutes
• Baking time: 25-30 minutes
• Chilling time: 2+ hours

Variations

• Substitute Limoncello with lemon syrup or omit for a non-alcoholic version.
• Add fresh berries between layers for added texture and flavor.
• Use lime or orange zest for a citrus variation.
• Make individual mousse cups using the same lemon mousse recipe.

Storage/Reheating

• Store covered in the refrigerator for up to 3 days.
• Do not freeze due to mousse texture.
• Serve chilled for best flavor and consistency.

FAQs

Can I make this cake ahead of time?

Yes, assemble the cake and refrigerate overnight for best results.

Can I use store-bought lemon curd?

Yes, substitute with good-quality store-bought lemon curd if desired.

How do I prevent the sponge cake from drying out?

Brush with Limoncello or simple syrup before layering to keep moist.

Can I make this dairy-free?

Use dairy-free butter, cream alternatives, and ensure curd ingredients are substituted accordingly.

How do I make the candied lemon peel?

Simmer peel in sugar syrup until translucent, then roll in sugar and dry.

Can I freeze this cake?

Freezing is not recommended due to mousse texture.

Can I make the mousse without gelatin?

Yes, the mousse sets from the whipped cream and lemon curd but gelatin can add extra firmness if desired.

What is the best whipping cream to use?

Use heavy whipping cream with at least 36% fat content for best results.

How do I avoid curdling in lemon curd?

Cook gently and stir constantly; remove from heat as soon as thickened.

Can I make this cake vegan?

This recipe contains eggs and dairy; vegan substitutions would require alternative ingredients.

Conclusion

Lemon Mousse Cake is a bright, elegant dessert combining zesty lemon curd, fluffy mousse, and soft sponge cake. Its refreshing flavors and beautiful presentation make it a standout choice for warm-weather gatherings, special occasions, or whenever you want a light, citrusy indulgence.

Print