Lemon Mousse Cake Recipe
This delightful Lemon Mousse Cake is a refreshing treat featuring layers of lemon curd, light sponge cake, and a luscious lemon mousse. It’s ideal for spring and summer celebrations, offering a zesty flavor and a beautiful presentation that will wow your guests!
Ingredients:
For the Sponge Cake:
6 large eggs (room temperature)
1 cup white sugar
1 tbsp vanilla extract
1 cup all-purpose flour (sifted)
2 tbsp melted salted butter
2 oz Limoncello Liqueur (optional)
For the Lemon Curd:
6 egg yolks (lightly beaten)
1 cup sugar
½ cup fresh lemon juice
Zest of two lemons
½ cup butter (cut into small pieces)
For the Lemon Mousse:
½ batch of chilled lemon curd
2 cups whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
For the Vanilla Whipped Cream:
1 cup whipping cream
1 tsp vanilla extract
1 tbsp powdered sugar
For the Candied Lemon Peel (optional):
¾ cup white sugar
¾ cup water
Peel of one lemon
½ cup additional sugar for rolling
Instructions:
To Prepare the Sponge Cake:
Preheat oven to 325°F (160°C) and line the bottom of a 10-inch springform pan with parchment paper. Do not grease the sides.
In a mixer, beat the eggs, sugar, and vanilla for 10 minutes until foamy and pale.
Lower the mixer speed and slowly sprinkle in sifted flour until fully mixed.
Mix 1-2 cups of the batter with melted butter, then gently fold it back into the main batter.
Pour the batter into the pan and bake for 45 minutes, or until lightly golden and springy to the touch.
Cool completely for 2 hours before removing from the pan.
To Make the Lemon Curd:
In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Stir constantly over medium-low heat for 10 minutes until thickened.
Remove from heat and stir in butter until smooth. Chill in the fridge.
To Make the Lemon Mousse:
Whip the cream, powdered sugar, and vanilla to firm peaks.
Fold half of the chilled lemon curd into the whipped cream to create the mousse.
To Construct the Cake: Place the cooled sponge cake in the springform pan and drizzle with Limoncello if using. Spread the lemon mousse on top of the cake and refrigerate for several hours or overnight. Once set, remove from the pan and spread the reserved lemon curd on top. Garnish with vanilla whipped cream and candied lemon peel if desired.
To Prepare the Candied Lemon Peel (Optional): Boil sugar and water, then add lemon peel slices and simmer for 15-20 minutes. Remove peels, drain, and roll in sugar until cooled.
Enjoy your stunning Lemon Mousse Cake—a perfect balance of sweet, tangy, and creamy flavors! 
