Lemon Mousse Cake recipe

by

Ingredients

For the Cake Base:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt

For the Lemon Mousse:

  • 1 cup heavy whipping cream, cold
  • 1/2 cup lemon curd (store-bought or homemade)
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Optional Topping:

  • Whipped cream
  • Lemon zest
  • Thin lemon slices or mint leaves

Instructions

1. Prepare the Cake Base:

  1. Preheat oven to 350°F (175°C). Grease and line a round cake pan.
  2. In a bowl, cream together butter and sugar until light and fluffy.
  3. Beat in eggs, one at a time. Add vanilla.
  4. Mix in the flour, baking powder, and salt, alternating with milk until batter is smooth.
  5. Pour into the pan and bake for 20–25 minutes, or until a toothpick comes out clean.
  6. Let cool completely.

2. Make the Lemon Mousse:

  1. In a large bowl, beat the cream cheese until smooth.
  2. Add lemon curd, lemon juice, zest, and powdered sugar. Mix until fully combined.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the lemon mixture until light and airy.

3. Assemble the Cake:

  1. Place the cooled cake layer on a serving plate.
  2. Spread the lemon mousse evenly over the top.
  3. Chill for at least 3 hours (or overnight) until set.

4. Serve:

  • Decorate with whipped cream, lemon zest, or lemon slices if desired.
  • Slice and enjoy this refreshing, creamy lemon delight!

Would you like a no-bake version or tips for making it extra fluffy?

Post Views: 1

Leave a Comment