Lemon Mousse Cake 🍋

Introduction

When I first made this Lemon Mousse Cake, I was hoping for a delightful, refreshing dessert that would impress my family during a spring gathering. What I didn’t anticipate was just how much they would adore it! The layers of tangy lemon curd and fluffy whipped cream on top of a light sponge cake created a symphony of flavors that left everyone wanting more. The cake was not only a feast for the taste buds but also a visual delight, showcasing vibrant yellows and whites. It’s safe to say that this recipe has become a cherished staple in our home, especially for celebrations.

Ingredients

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

To Prepare the Sponge Cake:

1. 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.
2. 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.
3. Reduce the mixer speed to medium-low and gradually sprinkle in the sifted flour until fully incorporated.
4. 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.
5. Pour the batter into the prepared pan and bake for about 45 minutes, or until the top springs back when lightly pressed.
6. 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.

To Make the Lemon Curd:

7. In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, stirring constantly until thickened.
8. Remove from heat and stir in butter until smooth. Chill completely in the fridge.

To Make the Lemon Mousse:

9. 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.

To Construct the Cake:

1. Place the cooled sponge cake back in the springform pan. If using, sprinkle the Limoncello liqueur over the cake.
2. Add the prepared lemon mousse on top of the cake and chill for several hours or overnight until set.
3. Once chilled, run a knife around the edge of the mousse and carefully slide the cake onto a serving plate.
4. Spread the reserved lemon curd evenly over the top of the cake.
5. Pipe or dollop vanilla whipped cream around the edge and garnish with candied lemon peel if desired.

To Prepare the Candied Lemon Peel (Optional):

1. Cut a lemon into thick slices and remove the flesh, keeping the peel.
2. In a saucepan, bring sugar and water to a simmer, then add the lemon peels.
3. Simmer for 15-20 minutes, then remove the peels and drain. Toss the sticky peels in additional sugar until cooled.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 320

Preparation Time

• Total Time: Approximately 5 hours (including chilling time)
• Prep Time: 1 hour
• Cook Time: 45 minutes
• Chilling Time: 3-4 hours or overnight

How to Serve

• Serve chilled for the best flavor.
• Garnish with vanilla whipped cream.
• Optionally top with candied lemon peel for an elegant touch.
• Slice with a sharp knife for clean cuts.
• Pair with a light tea or a glass of sparkling wine.

Additional Tips

1. Use Room Temperature Eggs: This ensures a better volume when whipping, resulting in a lighter sponge cake.
2. Don’t Overmix: Be gentle when folding in ingredients to maintain the airy texture of the mousse.
3. Chill Everything: Ensure the lemon curd and whipped cream are thoroughly chilled for the best consistency.
4. Fresh Ingredients Matter: Use fresh lemons for juice and zest to enhance the flavor of the cake.
5. Taste Test: Adjust the sweetness of the lemon curd to your preference by adding more or less sugar.

Recipe Variations

• Berry Lemon Mousse Cake: Add layers of fresh berries (like raspberries or blueberries) between the mousse and the sponge cake.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Lemon-Lavender Infusion: Add a few drops of culinary lavender oil to the lemon curd for a floral twist.
• Chocolate Lemon Mousse Cake: Incorporate melted dark chocolate into the mousse for a rich contrast.
• Mini Lemon Mousse Cups: Serve the mousse in small cups for individual portions, layering with crushed sponge cake.

Serving Suggestions

• Pair with a light, refreshing beverage such as lemonade or iced tea.
• Serve alongside a fruit salad for a complete spring dessert table.
• Offer a scoop of vanilla or lemon sorbet as an additional treat.

Freezing and Storage

• Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: The cake can be frozen before adding the lemon curd and whipped cream. Wrap tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use bottled lemon juice?

• Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

1. Can I skip the Limoncello?

• Yes, it’s optional. You can replace it with simple syrup if you prefer a non-alcoholic version.

1. How long does the lemon curd keep?

• Homemade lemon curd can be stored in the refrigerator for up to 2 weeks.

1. What if my sponge cake doesn’t rise?

• Ensure you’ve beaten the eggs enough to incorporate air, and check that your baking powder is fresh.

1. Can I make this cake in advance?

• Yes, it’s best chilled overnight, making it a perfect make-ahead dessert.

1. What can I use instead of whipped cream?

• You can substitute with whipped coconut cream for a dairy-free option.

1. Is this recipe suitable for kids?

• Yes, just ensure to omit the Limoncello for a family-friendly version.

1. Can I make it in a different size pan?

• Yes, adjust the baking time as needed if using a different size springform pan.

1. How do I prevent the sponge cake from getting soggy?

• Allow the cake to cool completely before adding the mousse, and don’t soak it too heavily with liqueur.

1. What’s the best way to cut the cake?

• Use a sharp, warm knife for clean slices.

Conclusion

This Lemon Mousse Cake is more than just a dessert; it’s a delightful experience that brightens any occasion. The combination of tangy lemon curd, airy mousse, and light sponge cake is refreshing and satisfying, making it a perfect choice for spring and summer gatherings. Whether you’re celebrating a special event or simply enjoying a sweet treat with family, this recipe is sure to impress. With a few simple steps and some fresh ingredients, you can create a stunning dessert that everyone will love. Enjoy the zesty delight of this Lemon Mousse Cake! 🍰

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