Lemon Mousse Cake is a stunning and refreshing dessert that brings together layers of airy sponge cake, tangy lemon curd, and cloud-like lemon mousse, all crowned with vanilla whipped cream and optional candied lemon peel. Ideal for spring and summer celebrations, its bright flavor and beautiful presentation make it a show-stopping centerpiece for any table.
Why You’ll Love This Recipe
This cake offers the perfect balance of sweet and tart, lightness and richness. The sponge cake is soft and delicate, the lemon curd adds a vibrant punch, and the mousse delivers a creamy finish that melts in your mouth. With its elegant layers and delightful citrus flair, it’s an impressive dessert that tastes as lovely as it looks. Perfect for brunches, garden parties, or a refined finale to a warm-weather meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
large eggs (room temperature)
white sugar
vanilla extract
all-purpose flour (sifted)
melted salted butter
Limoncello liqueur (optional, for soaking)
For the Lemon Curd:
egg yolks (lightly beaten)
sugar
fresh lemon juice
lemon zest
butter (cut into small pieces)
For the Lemon Mousse:
chilled lemon curd (½ batch from above)
whipping cream
powdered sugar
vanilla extract
For the Vanilla Whipped Cream:
whipping cream
vanilla extract
powdered sugar
For the Candied Lemon Peel (optional):
white sugar
water
lemon peel
additional sugar (for rolling)
Directions
Prepare the Sponge Cake
Preheat oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper but do not grease the sides.
In a stand mixer, beat the eggs, sugar, and vanilla on medium-high speed for about 10 minutes until thick, pale, and foamy.
Reduce speed to medium-low and gradually add sifted flour, mixing until just combined.
Mix 1–2 cups of the batter with melted butter, then gently fold this back into the rest of the batter to maintain volume.
Pour the batter into the pan and bake for about 45 minutes, or until the top is golden and springs back when touched. Let cool completely before assembly.
Optional: Brush cooled cake with Limoncello for added citrus flavor.
Make the Lemon Curd
In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat, whisking constantly until the mixture thickens, about 7–10 minutes.
Remove from heat and stir in butter until fully melted and smooth.
Strain if desired for a silky texture. Cool completely and chill before using.
Prepare the Lemon Mousse
In a mixing bowl, whip cream with powdered sugar and vanilla until stiff peaks form.
Gently fold in chilled lemon curd (about half of the batch). Set aside.
Make the Vanilla Whipped Cream
Whip cream with vanilla and powdered sugar until soft peaks form. Chill until ready to use.
Assemble the Cake
Slice the sponge cake horizontally into two even layers.
Spread a thin layer of lemon curd over the bottom layer.
Spoon or pipe a thick layer of lemon mousse over the curd.
Top with the second cake layer and repeat with mousse and a layer of whipped cream.
Chill the cake for at least 4 hours, or overnight, to set.
Prepare Candied Lemon Peel (optional)
In a saucepan, combine sugar and water. Add lemon peel and simmer for 15 minutes.
Drain and roll peels in additional sugar. Let dry before using as garnish.
Serve
Decorate the top of the cake with whipped cream, candied lemon peel, and additional zest. Slice and serve chilled.
Servings and timing
Servings: 10–12 slices
Prep Time: 40 minutes
Bake Time: 45 minutes
Cool/Chill Time: 4–6 hours (includes lemon curd and mousse setting)
Total Time: 6+ hours (with chilling)
Calories: Approximately 380–420 kcal per slice
Variations
Berry Twist: Add a layer of fresh raspberries or blueberries between the mousse and sponge.
Gluten-Free Option: Use a gluten-free flour blend suitable for sponge cakes.
Alcohol-Free: Omit the Limoncello or use lemon syrup as a non-alcoholic soak.
Lemon-Lime Version: Add lime zest and juice to half of the curd for a citrus blend.
Mini Cakes: Bake in smaller springform pans or ramekins for individual servings.
storage/reheating
Store the assembled cake in the refrigerator for up to 3 days. Keep covered to preserve freshness. This cake should be served cold. It is not suitable for freezing once assembled, though individual components (such as the sponge or lemon curd) can be frozen separately.
FAQs
Can I make this cake ahead of time?
Yes, it’s best made a day in advance to allow the mousse to set and flavors to develop.
What if I don’t have a springform pan?
Use a regular 10-inch cake pan lined with parchment, though removal may be more delicate.
Can I use store-bought lemon curd?
Yes, for convenience, store-bought lemon curd works fine, though homemade has superior flavor.
What can I use instead of Limoncello?
Use lemon syrup or simple syrup with added zest for a non-alcoholic alternative.
Is this cake very sweet?
It has a balanced sweetness, but you can reduce sugar slightly in the mousse or whipped cream if preferred.
How do I know the curd is thick enough?
It should coat the back of a spoon and leave a clean line when you run your finger through it.
Can I freeze the sponge cake?
Yes, the sponge can be baked and frozen (well wrapped) for up to 1 month. Thaw completely before assembling.
How long does the mousse hold up?
The mousse holds well for up to 3 days when refrigerated and covered.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for flavor, but bottled can work in a pinch.
What piping tip works best for decoration?
Use a large star tip for whipped cream rosettes or a plain round tip for a smooth finish.
Conclusion
Lemon Mousse Cake is a refreshing, elegant dessert that brings sunshine to any occasion. With its delicate sponge, tangy lemon curd, and airy mousse, each layer offers contrast and harmony. Whether you’re celebrating spring, hosting a summer gathering, or simply indulging in a citrus-lover’s dream, this cake is a timeless showpiece that delights both palate and eye.
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