Here’s a delicious Lemon Mousse Cake recipe for you! It’s light, creamy, and perfect for a fresh, citrusy dessert.
Lemon Mousse Cake Recipe
Ingredients:
For the Cake Base:
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1 cup all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup milk
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Zest of 1 lemon
For the Lemon Mousse:
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1 cup heavy cream (cold)
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1/2 cup powdered sugar
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1 cup lemon curd (store-bought or homemade)
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1 tbsp lemon juice (freshly squeezed)
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1 tsp lemon zest
For Decoration (optional):
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Lemon slices or candied lemon peel
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Fresh mint leaves
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Whipped cream
Instructions:
1. Make the Cake Base:
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Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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In a bowl, whisk together flour, baking powder, and salt.
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In a separate large bowl, beat the butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon zest.
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Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
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Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely in the pan on a wire rack.
2. Prepare the Lemon Mousse:
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Whip the heavy cream and powdered sugar until stiff peaks form.
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In a separate bowl, mix the lemon curd, lemon juice, and lemon zest.
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Gently fold the lemon curd mixture into the whipped cream until fully combined and smooth.
3. Assemble the Cake:
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Once the cake is cooled, slice it horizontally to create two layers.
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Spread half of the lemon mousse evenly over the bottom layer.
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Place the second layer on top and spread the remaining mousse on top and around the sides.
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Refrigerate for at least 3 hours (or overnight) to set the mousse.
4. Decorate:
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Garnish with lemon slices, candied lemon peel, or fresh mint leaves before serving.