Step into a slice of sunshine with the Lemon Mousse Cake, a delightful dessert that combines the tangy zest of lemon with the creamy smoothness of mousse. This cake is perfect for those who appreciate a balance of sweet and tart flavors, wrapped up in a light, fluffy texture.
Ideal for spring and summer gatherings, or anytime you crave a burst of citrus, this cake promises to refresh your palate and impress your guests with its vibrant flavors and elegant presentation.
Refreshing Citrus Elegance in Every Bite
This Lemon Mousse Cake is not just a treat for the taste buds but also a joy to make. With straightforward steps and common pantry ingredients, it offers a wonderful way to introduce the magic of baking to newcomers.
Each layer of the cake is infused with the natural brightness of lemon, making it a cheerful addition to any meal. Let’s get started on creating this citrus wonder.
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Serving: 8 servings
Equipment: 8-inch cake pan, mixing bowls, electric mixer or whisk, spatula
Lemon Mousse Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup lemon juice
- 2 tablespoons lemon zest
- For the Mousse:
- 1 cup heavy cream
- 1/2 cup lemon curd
Directions:
- Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch cake pan to ensure your cake releases perfectly after baking.
- In a bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a separate bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air into the batter. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in alternating batches with the milk, starting and ending with the dry ingredients. This method helps maintain the structure of the batter. Stir in the lemon juice and zest last to keep the fresh flavors vibrant.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack. Meanwhile, prepare the mousse by whipping the heavy cream until stiff peaks form. Gently fold in the lemon curd to keep the mixture light and airy.
- Once the cake is cool, spread the lemon mousse evenly over the top. The mousse adds a luxurious creamy texture that complements the moist cake.
- Refrigerate the assembled cake for at least 2 hours to allow the mousse to set and the flavors to meld together beautifully.
This Lemon Mousse Cake is a refreshing end to any meal, offering a delightful contrast of textures from the soft cake to the creamy mousse topping.
