Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tablespoon gelatin powder (or agar-agar for vegetarian)
- 1/4 cup cold water
- Optional: lemon slices or zest for garnish
Instructions
- Prepare the Cake Base:
Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and granulated sugar until fluffy. Add eggs one at a time, beating well. Mix in lemon zest and lemon juice. Alternately add flour mixture and milk, mixing just until combined. - Bake:
Pour batter into a greased 8-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely. - Prepare Lemon Mousse:
In a small bowl, sprinkle gelatin over cold water; let it bloom for 5 minutes. Gently warm the gelatin mixture until dissolved (do not boil). In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Gradually fold the lemon juice and dissolved gelatin into the whipped cream until smooth. - Assemble the Cake:
Place the cooled cake on a serving plate. Pour the lemon mousse evenly over the cake, smoothing the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, to set. - Serve:
Garnish with lemon slices or zest before serving. Enjoy your refreshing Lemon Mousse Cake!
Would you like me to add nutritional info, tips for variations, or something else?