Lemon Mousse Cake recipe

Ingredients

For the Cake Layer:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Lemon Mousse:

• 1 cup heavy whipping cream
• 1/2 cup lemon curd (store-bought or homemade)
• 1 tsp lemon zest
• 1 tbsp powdered sugar

For the Topping:

• Extra lemon curd (optional)
• Whipped cream
• Lemon slices or zest for garnish

Instructions

1. Make the Cake Layer:
   • Preheat your oven to 350°F (175°C). Grease and line a round 8-inch cake pan.
   • In a bowl, sift together flour, baking powder, and salt.
   • In another bowl, beat the eggs and sugar until light and fluffy (about 3–4 minutes).
   • Add oil, milk, vanilla extract, and lemon zest to the egg mixture. Mix well.
   • Gently fold in the dry ingredients until just combined.
   • Pour into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean.
   • Let the cake cool completely.
2. Make the Lemon Mousse:
   • In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form.
   • Gently fold in the lemon curd and lemon zest. Chill for 15–20 minutes.
3. Assemble the Cake:
   • Place the cooled cake layer on a serving plate.
   • Spread the lemon mousse evenly over the cake.
   • Chill for at least 2 hours for the mousse to set.
4. Decorate:
   • Top with a dollop of lemon curd or piped whipped cream.
   • Garnish with lemon zest, mint leaves, or thin lemon slices.

Let me know if you’d like a no-bake version or a graham cracker crust option!