Description
The frosty December air swirled outside my kitchen window as I whisked together fresh lemon curd, the bright citrus aroma instantly transforming my snow-covered surroundings into memories of sun-drenched afternoons. That’s the magic of a **Lemon Mousse Cake** – the power to transport you to warmer days with just one bite. This layered wonder combining light sponge cake, velvety lemon curd, and pillowy whipped cream has become my signature **Dessert Goals** creation, perfect for those seeking a refreshing alternative to traditional holiday fare.
Ingredients
Scale
For the Sponge Cake Base:
- 4 large eggs, room temperature (farm-fresh if possible)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 cup cake flour, sifted
- ¼ teaspoon salt
- 2 tablespoons melted butter, cooled
For the Lemon Curd:
- 4 large egg yolks
- ¾ cup granulated sugar
- ½ cup fresh lemon juice (approximately 3–4 lemons)
- 2 tablespoons lemon zest
- 4 tablespoons unsalted butter, cut into small pieces
- Pinch of salt
For the Mousse Layer:
- 2 cups heavy whipping cream, cold
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup prepared lemon curd
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
- 3 tablespoons cold water
For Decoration:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh lemon slices
- Edible flowers (optional)
- Fresh berries (optional)
- Mint leaves (optional)
Instructions
- Step 1: Prepare the Sponge Base: Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper and grease the sides. Beat eggs and sugar on high speed for 5-7 minutes until pale yellow and tripled in volume. Fold in vanilla and lemon zest.
- Step 2: Finish and Bake the Sponge: Sift flour and salt, then fold into the batter in three additions. Drizzle in melted butter and fold gently. Pour into the pan and bake for 20-25 minutes until the top springs back when touched. Cool completely.
- Step 3: Prepare the Lemon Curd: Whisk egg yolks, sugar, lemon juice, zest, and salt in a heatproof bowl over simmering water until thickened (8-10 minutes). Stir in butter, strain, and refrigerate until cool.
- Step 4: Create the Mousse: Bloom gelatin in cold water, then dissolve in the microwave. Whip cream with powdered sugar and vanilla until soft peaks form. Fold lemon curd into gelatin, then fold into whipped cream.
- Step 5: Assemble the Lemon Mousse Cake: Place the cooled sponge back in the springform pan. Spread a thin layer of lemon curd, then pour the mousse mixture over it. Refrigerate for at least 4 hours or overnight.
- Step 6: Decorate for Sweet Treats Success: Whip remaining cream with powdered sugar and pipe decorative swirls around the edge. Garnish with lemon slices, berries, edible flowers, or mint leaves.
Notes
Tips & Tricks for Perfect Lemon Mousse Cake:
- The Zest Secret: Zest lemons before juicing them for maximum flavor.
- Temperature Matters: Chill dairy for the mousse but use room-temperature eggs for the sponge.
- Prevent Weeping: Ensure gelatin is properly incorporated to avoid mousse separation.
- Slice Like a Pro: Use a hot knife for clean slices.
- Make-Ahead Marvel: Prepare up to 2 days ahead and store covered in the refrigerator.
- Prep Time: 45 minutes (30% active)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: Lemon Mousse Cake, Dessert, Baking, Sweet Treats, Lemon Delight, French Baking