Description
A delightful, refreshing dessert featuring layers of lemon curd and whipped cream atop a light sponge cake. This lemon mousse cake is perfect for spring or summer celebrations, and its beautiful presentation will impress any guest!
Ingredients
Scale
For the Sponge Cake:
- 6 large eggs (room temperature) 🥚
- 1 cup white sugar 🍬
- 1 tbsp vanilla extract 🍦
- 1 cup all-purpose flour (sifted) 🌾
- 2 tbsp melted salted butter 🧈
- 2 ounces Limoncello Liqueur (optional, for soaking) 🍋
For the Lemon Curd:
- 6 egg yolks (lightly beaten) 🥚
- 1 cup sugar 🍬
- ½ cup fresh lemon juice 🍋
- Zest of two lemons 🍋
- ½ cup butter (cut into small pieces) 🧈
For the Lemon Mousse:
- ½ batch of chilled lemon curd (from above) 🍋
- 2 cups whipping cream 🥛
- 2 tbsp powdered sugar 🍬
- ½ tsp vanilla extract 🍦
For the Vanilla Whipped Cream:
- 1 cup whipping cream 🥛
- 1 tsp vanilla extract 🍦
- 1 tbsp powdered sugar 🍬
For the Candied Lemon Peel (optional):
- ¾ cup white sugar 🍬
- ¾ cup water 💧
- Peel of one lemon 🍋
- ½ cup additional sugar (for rolling) 🍬
Instructions
- Prepare the Sponge Cake: Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but do not grease the sides. In the bowl of an electric mixer, beat the eggs, sugar, and vanilla extract on medium-high speed for about 10 minutes until foamy and pale. Reduce the mixer speed to medium-low and gradually sprinkle in the sifted flour until fully incorporated. Take 1-2 cups of the batter and mix it with the melted butter. Gently fold this back into the main batter, being careful not to deflate it. Pour the batter into the prepared pan and bake for about 45 minutes, or until the top springs back when lightly pressed. Allow the cake to cool completely in the pan for at least 2 hours. Carefully run a sharp knife around the edges before removing the sides of the springform pan.
- Make the Lemon Curd: In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, stirring constantly until thickened. Remove from heat and stir in butter until smooth. Chill completely in the fridge.
- Make the Lemon Mousse: Whip the whipping cream, powdered sugar, and vanilla extract to firm peaks. Gently fold half of the chilled lemon curd into the whipped cream until well blended. Reserve the remaining lemon curd for topping the cake.
- Construct the Cake: Place the cooled sponge cake back in the springform pan. If using, sprinkle the Limoncello liqueur over the cake. Add the prepared lemon mousse on top of the cake and chill for several hours or overnight until set. Once chilled, run a knife around the edge of the mousse and carefully slide the cake onto a serving plate. Spread the reserved lemon curd evenly over the top of the cake. Pipe or dollop vanilla whipped cream around the edge and garnish with candied lemon peel if desired.
- Prepare the Candied Lemon Peel (Optional): Cut a lemon into thick slices and remove the flesh, keeping the peel. In a saucepan, bring sugar and water to a simmer, then add the lemon peels. Simmer for 15-20 minutes, then remove the peels and drain. Toss the sticky peels in additional sugar until cooled.
Notes
- Use fresh lemons for the best flavor.
- Ensure all ingredients, especially eggs and cream, are at room temperature for better results.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg