Description
This Lemon Mousse Cake is a light and luscious layered dessert that combines a delicate sponge cake soaked with Limoncello, velvety lemon curd, fluffy lemon mousse, and silky vanilla whipped cream. Perfect for spring or summer celebrations, it’s beautifully topped with optional candied lemon peel for an elegant citrus finish.
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 oz Limoncello liqueur (optional, for soaking)
For the Lemon Curd:
• 6 egg yolks
• 1 cup sugar
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup butter, cut into small pieces
For the Lemon Mousse:
• 1/2 batch of chilled lemon curd (from above)
• 2 cups whipping cream
• 2 tbsp powdered sugar
• 1/2 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):
• 3/4 cup white sugar
• 3/4 cup water
• Peel of 1 lemon
• 1/2 cup additional sugar (for rolling)
Instructions
To Make the Sponge Cake:
-
Preheat oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment.
-
Beat eggs, sugar, and vanilla extract on medium-high speed for 10 minutes until pale and foamy.
-
Reduce speed and sprinkle in sifted flour gradually.
-
Mix a small portion of batter with melted butter, then fold back into main batter.
-
Pour into pan and bake ~45 minutes until golden and springy. Cool fully.
-
If using, brush with Limoncello once cooled.
To Make 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 stir in butter pieces until smooth. Chill completely.
To Make Lemon Mousse:
-
Whip cream with powdered sugar and vanilla to stiff peaks.
-
Fold in half of the chilled lemon curd until smooth and airy.
To Make Whipped Cream:
-
Whip cream with vanilla and powdered sugar until soft peaks form.
To Make Candied Peel (optional):
-
Simmer peel in sugar-water syrup until translucent.
-
Roll in sugar and dry on parchment.
Assembly:
-
Slice sponge into layers.
-
Spread lemon mousse between layers.
-
Frost top with whipped cream and decorate with candied lemon peel.
-
Chill until ready to serve.
Notes
-
For more tang, use extra zest in the mousse.
-
Cake layers can be baked a day ahead and refrigerated.
-
Use all lemon curd as filling for a richer version.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired