Lemon Mousse Cake Recipe

Lemon Mousse Cake is a delightful dessert that combines the bright, citrusy flavor of lemon with the airy texture of mousse, layered between soft cake. This cake is perfect for special occasions, offering a refreshing and elegant treat. The balance of tart lemon curd, creamy mousse, and fluffy cake creates a harmonious blend of flavors that will impress any dessert lover.

Ingredients

For the Cake Layers
  • 1 recipe of vanilla butter cake
  • 1 lemon, finely grated zest
  • 3 teaspoons lemon extract
For the Lemon Mousse
  • 1 ½ oz Limoncello (or cold water)
  • 1 ½ teaspoons gelatin powder
  • 8 oz heavy cream
  • 2 tablespoons powdered sugar
  • 12 oz lemon curd
For the Buttercream Frosting
  • 1 recipe of Swiss meringue buttercream
  • 1 recipe of simple syrup
  • 16 oz lemon curd (for topping)

Instructions

  1. Prepare the Cake Layers
  • Mix the cake batter according to the recipe, adding the finely grated lemon zest to the dry ingredients and lemon extract with the vanilla.
  • Divide the batter between two 8-inch round cake pans, lined with parchment paper or greased and floured.
  • Bake as instructed in the recipe. Once cooled, wrap the layers and chill until firm.
  1. Prepare the Lemon Mousse
  • In a microwave-safe bowl, mix Limoncello (or cold water) and lemon extract. Sprinkle gelatin powder over the liquid and whisk briefly. Let it sit to bloom.
  • Whip heavy cream with powdered sugar until soft peaks form.
  • In a separate bowl, smooth out the lemon curd to remove lumps. Fold ⅓ of the whipped cream into the lemon curd until fully incorporated. Then fold in the remaining whipped cream.
  • Heat the bloomed gelatin in the microwave in 10-second increments until hot. Quickly whisk ½ cup of the mousse into the gelatin mixture, then pour it back into the mousse and whisk until smooth.
  1. Assemble the Cake
  • Trim the browned edges and dome tops off the cake layers. Split each cake horizontally to create four layers.
  • Place the first cake layer on a serving plate and brush generously with Limoncello syrup.
  • Pipe a ring of buttercream around the edge to form a barrier for the mousse. Spread half of the lemon mousse evenly over the layer.
  • Add the second cake layer, brush with syrup, and pipe another buttercream ring. Spread lemon curd over this layer.
  • Repeat with the third layer, adding the remaining mousse.
  • Place the final cake layer on top, brush with syrup, and refrigerate for 20 minutes to set the mousse.
  1. Frost and Decorate
  • Apply a thin crumb coat of buttercream to the cake and refrigerate for at least an hour to set.
  • Frost the cake with a final layer of buttercream.
  • Pipe a decorative border around the top and spread the remaining lemon curd over the surface.
  • Refrigerate for at least 4 hours, preferably overnight, to allow the mousse to set completely.

Tips for the Best Lemon Mousse Cake

  • Use fresh lemon zest and juice for the best citrus flavor.
  • Chill the cake layers before assembling to make handling easier.
  • Allow the mousse to set properly before slicing to maintain structure.
  • Pair with fresh berries or a dusting of powdered sugar for an elegant finish.

This Lemon Mousse Cake is a showstopper, perfect for celebrations or simply indulging in a refreshing dessert. Would you like variations or additional serving suggestions? 😊

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top