Lemon Mousse Cake Recipe

There’s nothing quite like a refreshing lemon dessert, and Lemon Mousse Cake is the epitome of bright, citrusy indulgence. Perfect for springtime celebrations, birthdays, or simply treating yourself to something sweet and elegant, this cake is a delightful combination of light sponge layers, velvety lemon curd, and airy mousse. The finishing touches of whipped cream and candied lemon peel make it as visually stunning as it is delicious.

So, if you’re ready to infuse your kitchen with the fresh scent of lemons and craft a dessert masterpiece, follow this step-by-step guide for my tried-and-true Lemon Mousse Cake recipe. Let’s dive in!

Why You’ll Love This Lemon Mousse Cake?

1. How Long Does It Take?

This cake requires about 3.5 hours, including time for chilling and setting. Hands-on preparation is around 1 hour, making it ideal for a leisurely baking session or a special weekend dessert.

2. How Many Does It Serve?

This recipe serves 8–10 people, making it perfect for gatherings or family celebrations.

3. Is It Difficult to Make?

This recipe is moderate in complexity, but don’t worry—I’ll walk you through each step. From crafting the lemon curd to assembling the mousse and sponge, you’ll master each component with ease.

4. Can You Prepare It in Advance?

Absolutely! Prepare the lemon curd and sponge cake a day in advance. Assemble the mousse layer a few hours before serving, allowing it to chill and set.

Part 1: Ingredients for Lemon Mousse Cake

Let’s break down the essential components that bring this cake to life.

For the Sponge Cake

• 6 large eggs (at 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 soaking the cake)

For the Lemon Curd

• 6 egg yolks (lightly beaten)
• 1 cup sugar
• ½ cup fresh lemon juice
• Zest of 2 lemons (finely minced)
• ½ cup butter (cut into small pieces)

For the Lemon Mousse

• 1/2 batch of chilled lemon curd
• 2 cups heavy whipping cream
• 2 tbsp icing sugar (powdered sugar)
• ½ tsp vanilla extract

For the Vanilla Whipped Cream

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 tbsp icing sugar (powdered sugar)

For Candied Lemon Peel (Optional Garnish)

• ¾ cup white sugar
• ¾ cup water
• Peel of 1 lemon
• ½ cup additional sugar for rolling

Part 2: Preparing the Lemon Sponge Cake

The foundation of our Lemon Mousse Cake is a light and fluffy sponge. This airy base soaks up the vibrant lemon flavors beautifully and creates the perfect platform for the mousse and curd.

Step 1: Preheat and Prep

1. Preheat your oven to 325°F (165°C).
2. Line the bottom of a 10-inch springform pan with parchment paper, but do not grease the sides. This ensures the cake rises evenly and cools without shrinking.

Step 2: Mix the Sponge Batter

1. In a stand mixer bowl with a whisk attachment, combine the eggs, sugar, and vanilla extract.
2. Beat on medium-high speed for 10 minutes until the mixture becomes pale, thick, and foamy. This step is crucial for incorporating air, giving the sponge its signature light texture.
3. Lower the mixer speed to medium-low and gradually sprinkle in the sifted flour. Add it one tablespoon at a time to prevent deflating the mixture. Stop mixing as soon as the flour is incorporated.

Step 3: Add the Melted Butter

1. Remove 1 to 2 cups of batter and mix it with the melted butter in a separate bowl. This ensures the butter blends smoothly into the mixture.
2. Gently fold the butter mixture back into the main batter using a rubber spatula. Be careful not to overmix, as this can deflate the airy batter.

Step 4: Bake the Sponge

1. Pour the batter into the prepared pan and smooth the surface.
2. Bake for 45 minutes, but start checking at the 40-minute mark. The cake is done when the top springs back when pressed lightly. Avoid overbaking, as it can dry out the sponge.
3. Once baked, let the cake cool completely in the pan—this step is essential for maintaining its structure.

Step 5: Release the Cake

1. After cooling, run a sharp knife around the edges of the pan to release the cake. Hold the knife at a 90-degree angle and press it firmly against the pan sides to ensure a smooth edge.
2. Remove the parchment paper from the bottom and place the cake back into the springform pan. This pan will now act as a mold for the mousse layer.

Part 3: Crafting the Lemon Curd and Lemon Mousse

Now that the sponge cake is ready, it’s time to prepare the two standout components of this dessert: the zesty lemon curd and the light-as-air lemon mousse. These layers bring the tangy, creamy goodness that makes this cake so irresistible.

Preparing the Lemon Curd

This luscious lemon curd is the star ingredient, bringing the perfect balance of sweetness and tartness.

Step 1: Cook the Curd

1. In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. This prevents curdling and ensures a smooth texture.
3. Continue cooking for 8–10 minutes, or until the curd thickens enough to coat the back of the spoon.

Step 2: Add the Butter

1. Remove the saucepan from heat and gradually stir in the butter, a few pieces at a time. The butter adds richness and creates a silky texture.
2. Once fully incorporated, transfer the lemon curd to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3. Chill the curd in the refrigerator until completely set (at least 2 hours).

Pro Tip: If you prefer an ultra-smooth lemon curd, strain it through a fine-mesh sieve before chilling.

Making the Lemon Mousse

The lemon mousse is a dreamy combination of whipped cream and lemon curd, providing a light, fluffy contrast to the dense sponge.

Step 1: Whip the Cream

1. In a mixing bowl, whip 2 cups of heavy cream with 2 tablespoons of icing sugar and ½ teaspoon of vanilla extract.
2. Beat until stiff peaks form. Be careful not to overwhip, as it can turn grainy.

Step 2: Fold in the Lemon Curd

1. Take half of the chilled lemon curd and gently fold it into the whipped cream. Use a rubber spatula and a folding motion to retain the mousse’s airy texture.
2. Mix until fully incorporated and smooth.

Part 4: Assembling and Finishing the Lemon Mousse Cake

Now comes the most exciting part—assembling your masterpiece! With the sponge cake, lemon curd, and mousse ready, we’ll bring it all together and add the finishing touches that make this dessert truly stunning.

Step 1: Prepare the Cake Base

1. Place the cooled sponge cake back into the springform pan. This pan will act as a mold for the mousse layer.
2. If you’re using Limoncello liqueur, lightly brush it over the top of the sponge cake for a burst of citrus flavor.

Step 2: Add the Lemon Mousse

1. Spoon the prepared lemon mousse over the cake layer in the pan. Spread it evenly with a spatula, smoothing the surface for a polished look.
2. Chill the cake in the refrigerator for at least 4 hours, or until the mousse is fully set. For best results, let it set overnight.

Step 3: Top with Lemon Curd

1. Once the mousse is set, carefully spread the reserved lemon curd over the top of the mousse layer. This creates a vibrant, glossy finish.
2. For clean edges, use an offset spatula to smooth the curd evenly across the surface.

Step 4: Garnish with Whipped Cream

1. Whip 1 cup of heavy cream with 1 tablespoon of icing sugar and 1 teaspoon of vanilla extract until soft peaks form.
2. Pipe or dollop the whipped cream around the border of the cake for an elegant touch.

Step 5: Add Candied Lemon Peel (Optional)

1. To make the candied peel, simmer ¾ cup sugar and ¾ cup water in a saucepan. Add the peel of one lemon (cut into thin strips) and cook for 15–20 minutes until translucent.
2. Drain the peels and roll them in additional sugar before letting them cool.
3. Use the candied peel to decorate the top of the cake or scatter them artfully on each slice before serving.

Serving and Storage Tips

• Serve your Lemon Mousse Cake chilled for the best flavor and texture.
• Pair with a refreshing beverage like iced tea or sparkling lemonade for a delightful experience.
• Store leftovers in the refrigerator for up to 3 days. The mousse and curd retain their freshness beautifully.

Why Lemon Mousse Cake Deserves a Spot on Your Table?

Every bite of this cake delivers the perfect harmony of tart lemon, light mousse, and fluffy sponge. It’s a showstopper dessert that’s just as enjoyable to make as it is to eat. Whether you’re celebrating a special occasion or simply indulging in some self-care baking, this Lemon Mousse Cake is sure to impress.