Lemon Mousse Cake Recipe

This Lmon Mousse Cake is a dreamy, multi-layered dessert that combines the brightness of lemon with the elegance of mousse. It features soft lemon sponge cake layers soaked in lemon syrup, filled with a creamy lemon mousse made from whipped cream and lemon curd, and topped with a glossy lemon glaze or jello. The result is a light yet decadent cake that’s perfect for spring gatherings, birthdays, or any time you want to impress with a citrusy showstopper.

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Ingredients:

For the Lemon Sponge Cake:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons lemon extract
• Zest of 2 lemons
• 1 cup whole milk
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt

For the Lemon Curd:

• ⅔ cup fresh lemon juice
• 2 whole eggs
• 4 egg yolks
• 1 cup granulated sugar
• ½ cup unsalted butter
• 1 teaspoon vanilla extract

For the Lemon Mousse:

• 3 cups heavy cream, chilled
• 1½ cups powdered sugar
• 1 teaspoon lemon extract
• 4 teaspoons unflavored gelatin
• 2 tablespoons water
• Yellow food coloring (optional)

For the Lemon Syrup:

• ½ cup water
• ½ cup sugar
• 2 tablespoons lemon juice

For the Lemon Glaze (optional):

• 1 package (3 oz) lemon-flavored gelatin
• ½ cup boiling water
• ½ cup ice cubes

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Instructions:

Step 1: Bake the Lemon Sponge Cake

1. Preheat oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in lemon extract and zest.
4. Mix in milk. In a separate bowl, sift together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
6. Divide batter evenly among the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes completely on wire racks. Level the tops if needed.

Step 2: Prepare the Lemon Curd

1. In a saucepan, whisk together eggs, yolks, sugar, and lemon juice.
2. Cook over medium-low heat, stirring constantly until thickened (about 10 minutes).
3. Remove from heat and stir in butter and vanilla until smooth.
4. Strain through a fine mesh sieve for a silky texture. Chill until set.

Step 3: Make the Lemon Mousse

1. In a small bowl, sprinkle gelatin over water and let bloom for 5 minutes.
2. Microwave the gelatin mixture for 20–30 seconds until fully dissolved.
3. In a large bowl, whip heavy cream with powdered sugar and lemon extract until stiff peaks form.
4. Fold in chilled lemon curd (reserve ½ cup for layering).
5. Quickly whisk the hot gelatin into a small portion of mousse, then fold back into the rest to ensure even distribution.
6. Chill mousse for 15–20 minutes before assembling.

Step 4: Prepare Lemon Syrup

1. Combine water, sugar, and lemon juice in a small saucepan.
2. Bring to a boil, then simmer for 2 minutes. Let cool.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate. Brush generously with lemon syrup.
2. Spread a thin layer of reserved lemon curd, then top with lemon mousse.
3. Repeat with remaining layers, finishing with mousse on top.
4. Smooth the top and sides with an offset spatula. Chill for 1 hour.

Step 6: Add Lemon Glaze (Optional)

1. Dissolve lemon gelatin in boiling water, then add ice cubes to cool.
2. Pour gently over the top of the cake. Chill overnight to set.

Step 7: Decorate and Serve

1. Pipe whipped cream around the edges or top with lemon slices, edible flowers, or raspberries.
2. Slice with a warm knife for clean cuts. Serve chilled.

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This cake is a celebration of citrus and cream—light, luscious, and layered with flavor. Want to try a tropical twist next time, like pineapple mousse or coconut glaze? I’ve got ideas that’ll make your dessert table shine! 😄