Lemon Mousse Cake
Lemon Mousse Cake is a light, refreshing dessert featuring layers of tangy lemon curd and airy whipped cream atop a soft sponge cake. With optional Limoncello soak and candied lemon peel garnish, it’s a bright and elegant treat perfect for spring and summer celebrations.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Total Time: About 3 hours 15 minutes
- Yield: 10-12 servings
- Category: Dessert, Cake, Mousse
- Method: Baking, Whipping
- Cuisine: American, European-inspired
- Diet: Vegetarian
Ingredients
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 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)
Instructions
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Preheat oven to 350°F (175°C). Beat eggs and sugar until thick and pale. Add vanilla. Fold in flour, then melted butter. Pour into greased 9-inch pan and bake 25-30 minutes. Cool completely.
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Whisk egg yolks, sugar, lemon juice, and zest in saucepan. Cook over medium heat, stirring until thickened. Remove from heat; whisk in butter. Chill until firm.
-
Whip 2 cups cream with powdered sugar and vanilla until soft peaks form. Fold in half the lemon curd gently.
-
Whip 1 cup cream with vanilla and powdered sugar until stiff peaks form for vanilla whipped cream.
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(Optional) Simmer sugar and water until dissolved. Add lemon peel, simmer until translucent. Drain, roll in sugar, dry.
-
Slice sponge cake in half horizontally. Optional: brush with Limoncello. Spread half the lemon mousse on bottom layer. Top with other layer; spread remaining mousse. Chill 1 hour.
-
Frost cake with vanilla whipped cream. Garnish with candied lemon peel if desired. Chill until serving.
Notes
Substitute Limoncello with lemon syrup or omit for non-alcoholic.
Add fresh berries between layers for texture and flavor.
Use lime or orange zest for citrus variations.
Make individual mousse cups using the lemon mousse recipe.
Store covered in refrigerator up to 3 days.
Do not freeze due to mousse texture.
Find it online: https://familydinnercooking.com/lemon-mousse-cake/
