Lemon Mousse Cake
Introduction
Are you ready to treat yourself and your family to a delicious dessert? This Lemon Mousse Cake is perfect for any occasion! It’s light, refreshing, and packed with bright lemon flavor. Whether you’re celebrating a birthday, hosting a family gathering, or just want something sweet, this cake will not disappoint.
Why Make This Recipe
Lemon Mousse Cake is great because it combines a soft sponge cake with a creamy lemon mousse. It’s easy to make and will impress anyone who tries it. Plus, it’s light enough that you won’t feel too guilty after enjoying a slice (or two!). I love making this cake during the spring and summer months when everyone is craving something fresh and zesty.
How to Make Lemon Mousse Cake
Making this cake is simple and fun! Just follow the easy steps below, and you’ll have a stunning dessert that tastes as good as it looks.
Ingredients:
For the sponge cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
For the lemon mousse:
- 1 cup lemon curd
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp unflavored gelatin (optional, for stabilization)
For garnish:
- Lemon zest
- Additional whipped cream (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, beat the eggs and granulated sugar until light and fluffy. Stir in the melted butter and vanilla extract.
- Sift together the flour and baking powder, then fold gently into the egg mixture until just combined. Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing it.
- For the lemon mousse, in a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. If using gelatin, dissolve it in a small amount of warm water and let it cool slightly before adding it to the lemon curd.
- Gently fold the lemon curd into the whipped cream until fully incorporated.
- Once the cake is cooled, slice it in half horizontally to create two layers. Place one layer back in the cake pan and spread a layer of lemon mousse over it.
- Place the second cake layer on top and spread the remaining lemon mousse over the top and sides of the cake.
- Chill the cake in the refrigerator for at least 2 hours to set.
- Before serving, garnish with lemon zest and additional whipped cream, if desired.
How to Serve Lemon Mousse Cake
This cake is best served chilled. Slice it up and enjoy it with fresh lemon zest or a dollop of whipped cream on top. It’s a great dessert for a hot day!
How to Store Lemon Mousse Cake
You can store any leftover cake in the refrigerator. Just keep it in an airtight container to keep it fresh. It should be good for about 3-4 days.
Tips to Make Lemon Mousse Cake
- Make sure your whipped cream is cold for the best results.
- If you’re not a fan of gelatin, you can leave it out. The mousse will still be delicious!
- Lemon curd can be store-bought or homemade. Use whichever you prefer!
Variation
You can try adding different flavors to the mousse. For example, adding a bit of lime or orange zest can give it a fun twist!
FAQs
1. Can I use a different type of cake for this recipe?
Yes! You can use any light sponge cake or even a pound cake if you prefer.
2. How can I make this cake ahead of time?
You can make the cake and lemon mousse a day in advance and assemble it the day you plan to serve.
3. Can I freeze Lemon Mousse Cake?
It’s best to enjoy the cake fresh, but you can freeze the sponge cake layers separately. Just wrap them well before freezing. The mousse does not freeze well.