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
- 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.
- 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.
- 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.
- 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? 😊