Lemon Mousse Cake

Here’s a recipe for a Lemon Mousse Cake — light, creamy, tangy, and perfect for warm weather or special occasions!

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🍋 Lemon Mousse Cake Recipe

🌟 Components:

1. Buttery Sponge Cake Base

2. Lemon Mousse Filling

3. Whipped Cream Topping (optional)

4. Fresh Lemon Zest or Slices (for garnish)

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🧁 Sponge Cake Base:

Ingredients:

• 3 large eggs

• ½ cup (100g) granulated sugar

• ½ cup (60g) all-purpose flour

• ¼ tsp salt

• 1 tsp vanilla extract

• Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.

2. Beat eggs and sugar together until pale and thick (about 5–7 minutes).

3. Gently fold in sifted flour and salt.

4. Add vanilla and lemon zest, mix gently.

5. Pour into the pan and bake for 20–25 minutes. Cool completely.

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🍋 Lemon Mousse:

Ingredients:

• ¾ cup (180ml) fresh lemon juice (about 4 lemons)

• Zest of 2 lemons

• ¾ cup (150g) granulated sugar

• 4 egg yolks

• 1 tbsp cornstarch

• 1 tbsp unsalted butter

• 1 tbsp lemon extract (optional, for extra lemony flavor)

• 1½ cups (360ml) heavy whipping cream

• 2 tsp powdered gelatin + 2 tbsp cold water

Instructions:

1. In a saucepan, whisk together lemon juice, zest, sugar, egg yolks, and cornstarch. Cook over medium heat until thickened (~5–7 min), stirring constantly.

2. Remove from heat. Stir in butter and lemon extract. Let cool.

3. Bloom gelatin in cold water for 5 minutes, then melt gently (microwave 10–15 sec).

4. Mix gelatin into lemon curd.

5. Whip cream to soft peaks, then fold gently into cooled lemon curd.

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🧊 Assembly:

1. Place cooled sponge cake back in the cleaned springform pan.

2. Pour lemon mousse over the sponge and smooth the top.

3. Refrigerate for at least 4 hours, or overnight.

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🍰 Optional Topping:

Whipped Cream:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla

Whip until soft peaks form and spread or pipe over the mousse.

Garnish:

• Lemon zest, thin lemon slices, or mint leaves.