This Luscious Lemon Mousse Cake is a dreamy fusion of tender lemon-infused sponge layers, silky lemon curd, and airy lemon mousse. It’s the kind of dessert that feels like sunshine on a plate—bright, tangy, and irresistibly smooth. The mousse is stabilized with gelatin for a sliceable texture, while the cake layers are brushed with lemon syrup to keep them moist and flavorful. Whether you’re celebrating a special occasion or simply craving something elegant and refreshing, this cake delivers a perfect balance of sweet and tart in every bite.
Ingredients:
For the Lemon Cake:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoons lemon extract
- Zest of 2 lemons
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk (warm)
For the Lemon Curd:
- ⅔ cup freshly squeezed lemon juice
- 2 large 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 cold water
- 1 cup chilled lemon curd (from above)
For the Lemon Jello Topping (optional):
- 1 (3 oz) package lemon-flavored gelatin
- ½ cup boiling water
- ½ cup ice cubes
🥣 Instructions:
1. Bake the Lemon Cake Layers
- Preheat oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon extract and zest.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and warm milk to the butter mixture.
- Divide batter evenly between pans and bake for 25–30 minutes.
- Cool completely, then level the tops with a serrated knife.
2. Prepare the Lemon Curd
- In a saucepan, whisk eggs, yolks, sugar, lemon juice, and zest.
- Cook over medium-low heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in butter and vanilla.
- Strain through a fine mesh sieve for smoothness.
- Chill in the fridge until set.
3. Make the Lemon Mousse
- Sprinkle gelatin over cold water and let bloom for 5 minutes.
- Microwave for 30 seconds until dissolved.
- Whip heavy cream with powdered sugar and lemon extract until stiff peaks form.
- Fold in chilled lemon curd.
- Add a small portion of mousse to warm gelatin, whisk, then fold back into mousse.
- Chill briefly while assembling the cake.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a thin layer of lemon curd, then top with ⅓ of the mousse.
- Repeat with second and third layers, ending with mousse on top.
- Smooth the top and sides with a spatula.
- Chill for 1 hour to set.
5. Optional Lemon Jello Topping
- Dissolve gelatin in boiling water, then stir in ice cubes to cool.
- Pour gently over the chilled mousse layer.
- Refrigerate for 6–8 hours, or overnight.
🍽️ Serving Suggestions:
- Garnish with whipped cream, candied lemon peel, or fresh berries.
- Serve with mint tea, sparkling lemonade, or a glass of prosecco.
- Slice with a warm knife for clean edges.
🧊 Storage Tips:
- Refrigerate covered for up to 4 days.
- Freeze individual slices for up to 1 month—thaw in the fridge overnight.
- Keep away from strong odors to preserve the citrus aroma.
💡 Tips & Variations:
- Zesty Boost: Add orange zest or limoncello to the mousse.
- Berry Twist: Layer with raspberry jam or fresh blueberries.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Mini Version: Make in cupcake molds for individual servings.
This cake is a citrus lover’s dream, My—elegant, refreshing, and full of flavor. Want to try a strawberry mousse version next or maybe a tropical pineapple twist? I’ve got plenty of fruity ideas to keep your dessert game glowing 😋