This Lemon Mousse Cake is a radiant, citrusy showstopper that layers tender lemon cake with silky lemon curd and airy lemon mousse, all crowned with a glossy lemon gelatin topping. It’s the kind of dessert that feels like sunshine on a plate—light, tangy, and irresistibly creamy. Perfect for spring celebrations, summer brunches, or anytime you crave a refreshing twist on classic cake. The mousse is made by folding whipped cream into lemon curd, creating a cloud-like texture that melts in your mouth. With its vibrant flavor and elegant presentation, this cake is a lemon lover’s dream.
Ingredients (Serves 12–14):
For the Lemon Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tsp lemon extract
- 4 large eggs
- 1 cup whole milk (warm)
- 2 cups all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- Zest of 2 large lemons
For the Lemon Curd:
- ⅔ cup freshly squeezed lemon juice
- 2 whole eggs
- 4 egg yolks
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 tsp vanilla extract
For the Lemon Mousse:
- 3 cups heavy whipping cream, chilled
- 1½ cups powdered sugar
- 1 tsp lemon extract
- 4 tsp unflavored gelatin
- 2 tbsp cold water
- Yellow food coloring (optional)
For the Lemon Gelatin Topping:
- 1 (3 oz) package lemon-flavored gelatin
- ½ cup boiling water
- ½ cup ice cubes
For Garnish:
- Reserved whipped cream
- Lemon slices, mint leaves, or edible flowers
👨🍳 Instructions:
1. Bake the Lemon Cake
- Preheat oven to 350°F (175°C).
- Line two 8-inch round cake pans with parchment paper and grease the sides.
- In a large bowl, cream butter, sugar, and lemon extract until fluffy.
- Add eggs one at a time, beating well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and warm milk to the butter mixture, starting and ending with flour.
- Fold in lemon zest.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely, then level the tops if needed.
2. Prepare the Lemon Curd
- In a heatproof bowl, whisk eggs, yolks, sugar, lemon juice, and zest.
- Cook over a double boiler, stirring constantly until thickened (about 8–10 minutes).
- Remove from heat and stir in butter and vanilla until smooth.
- Strain through a fine mesh sieve and chill until set.
3. Make the Lemon Mousse
- Sprinkle gelatin over cold water and let bloom for 5 minutes.
- Microwave for 10–15 seconds until dissolved.
- Whip heavy cream with powdered sugar and lemon extract until stiff peaks form.
- Fold in chilled lemon curd (reserve ½ cup for layering).
- Quickly whisk a small portion of mousse into the warm gelatin, then fold back into the mousse.
- Add food coloring if desired. Chill briefly while assembling.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread reserved lemon curd over the top.
- Add half the mousse and smooth evenly.
- Top with second cake layer and spread remaining mousse.
- Chill for 1 hour to set.
5. Add the Gelatin Topping
- Dissolve lemon gelatin in boiling water.
- Add ice cubes to cool.
- Once mousse is firm and gelatin is cool, gently pour over the top.
- Chill for 6–8 hours or overnight.
6. Decorate and Serve
- Pipe reserved whipped cream around the edges.
- Garnish with lemon slices, mint, or edible flowers.
- Slice with a hot knife for clean cuts.
🍽️ Serving Suggestions:
- Serve with raspberry coulis or blueberry compote for contrast.
- Pair with iced tea or sparkling lemonade.
- Ideal for bridal showers, birthdays, or afternoon tea.
💡 Tips & Variations:
- Make ahead: Cake and curd can be made 1–2 days in advance.
- No gelatin? Use agar-agar for a vegetarian version.
- Berry twist: Fold in fresh raspberries or blueberries into the mousse.
- Mini cakes: Use cupcake tins for individual servings.
This cake is a celebration of citrus and elegance—perfect for someone like you who loves indulgent, visually stunning desserts. Want to follow it up with a tropical treat or a sugar-free twist? I’ve got plenty more ideas to brighten your table.