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Lemon Mousse Cake

Lemon Mousse Cake. An easy version of lemon mousse comprised of lemon curd and whipped cream sits atop a light-as-air sponge cake and is then topped with more lemon curd, whipped cream and candied lemon peel.

Lemon Mouse cake on a white serving platter

Lemon Mousse Cake

This lemon mousse cake was part of our Easter celebrations last week when I brought it to my parent’s house for Easter dinner. I volunteered to bring dessert as I often do and “something lemon” was my mother’s suggestion.

She loves lemon as much as I do. I also brought along the leftovers of my Easter Simnel Cake that I had made earlier in the week.

With a dozen people around the table the additional dessert was extra welcome.

The lemon mousse cake itself was actually just a reimagining of a previously published recipe for Lemon Mousse Trifle.

Lemon Mousse Trifle - a lemon lovers dream and the best Easter dinner dessert you can imagine.

Usually I would have tried these recipes in reverse, turning a cake into a trifle but for some reason that didn’t happen this time.

I always think about lemon desserts in Springtime and I’m obviously not the only one. Searches for lemon desserts always go way up on Rock Recipes around Easter.

I think lemon must remind people of Spring sunshine after a long dull winter. 

Lemon Mousse Cake photo of single slice on white plate

Lemon Mousse Cake

The Lemon Mousse Cake inspiration.

I initially hadn’t planned on posting this lemon mousse cake recipe as a cake. But, after adding a photo to our Facebook Page as a Happy Easter greeting, the readers there wanted to know more.

They kept requesting that I post in separately in order to see the method of preparation.

There are a couple of tweaks to amounts for the mousse and how to construct the cake. So, I thought it was worth the effort to post it as a stand-alone recipe.

Lemons with leaves on a white background.

Lemon brings bright fresh flavour to many desserts.

I hope you try it and enjoy it, if you are an ardent lemon lover like me.

Like this Lemon Mousse Cake recipe?

If you liked this lemon mousse cake recipe, check out our recipe for Ultimate Lemon Cheesecake where you will find links to 8 of our most popular lemon desserts.

Lemon Mousse Cake close up photo of whipped cream piped edge of cake

Lemon Mousse Cake

 

If you are a real lemon lover like me, I’ve put together a countdown of our Top 50 Lemon Recipes from over a decade on Rock Recipes.

Best Lemon Recipes image collage with title text for Pinterest

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
 
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Lemon Mousse Cake photo with title text added for Pinterest

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Lemon Mousse Cake
Yield: 16 servings

Lemon Mousse Cake

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Lemon Mousse Cake - an easy version of lemon mousse comprised of lemon curd and whipped cream sits atop a light as air sponge cake and is then topped with more lemon curd, whipped cream and candied lemon peel.

Ingredients

For the Sponge Cake

  • 6 large or extra large eggs, room temperature is best
  • 1 cup white sugar
  • 1 tbsp vanilla extract
  • 1 cup flour, sifted
  • 2 tbsp melted salted butter
  • 2 ounces Limoncello Liqueur (optional, for soaking into the cake once it is baked)

For the Lemon Curd

  • 6 lightly beaten egg yolks
  • 1 cup sugar
  • ½ cup fresh lemon juice
  • zest of two lemons, finely minced
  • ½ cup butter cut into small pieces

For the Lemon Mousse

  • 1/2 of the batch lemon curd, previously prepared and chilled
  • 2 cups whipping cream
  • 2 tbsp rounded icing sugar, powdered sugar
  • 1/2 tsp vanilla extract

For the Vanilla Whipped Cream

  • 1 cup whipping cream
  • 1 tsp vanilla extract
  • 1 tbsp rounded icing sugar, powdered sugar

For the candied lemon peel

  • 3/4 cup white sugar
  • 3/4 cup water
  • peel of one lemon
  • 1/2 cup additional white sugar to roll the candied peel in

Instructions

To prepare the Sponge Cake

  1. Preheat oven to 325 degrees F. Line the bottom of a 10 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink. (See NOTE for 9 inch Springform Pan)
  2. In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.
  3. Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
  4. Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
  5. Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.
  6. Pour the batter into the prepared 10 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
  7. Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation.
  8. Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it back into the spring form pan. The pan then acts as a mould to add the lemon mousse and allow it to set.

To make the Lemon Curd

  1. In a small saucepan combine the egg yolks, sugar, lemon juice and zest.
  2. Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
  3. Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
  4. Note: I don't mind leaving the finely minced lemon zest in my lemon curd because I think it develops even more flavour as it chills, but if you prefer it smoother, you can run it trough a fine sieve before chilling.

To make the Lemon Mousse

  1. Whip the whipping cream, icing sugar and vanilla extract to firm peaks.
  2. Using a rubber spatula, fold 1/2 of the chilled lemon curd through the whipped cream until thoroughly blended. (The other half of the lemon curd is reserved for the top of the cake.)

To construct the cake

  1. Once you have the sponge cake back in the spring form pan as directed, you can sprinkle it with the Limoncello liqueur if you are using it. (See NOTE for 9 inch Springform Pan)
  2. Add the prepared lemon mousse to the pan and chill for several hours or overnight.
  3. When the cake is well chilled and the mousse has set, run a small sharp knife around the edge of the mousse to loosen it from the pan.
  4. Slide the cake from the bottom of the pan onto a serving plate. Spread the reserved lemon curd evenly over the cake.
  5. Pipe the vanilla whipped cream around the border or just use rounded teaspoonfuls to dollop around the edge. Garnish with the candied lemon peel if desired.

To prepare the candied lemon peel

  1. Cut a large lemon in thick slices and then cut the slices in half. Remove the lemon flesh from the peel.
  2. Bring the 3/4 cup sugar and water to a slow simmer and add the lemon peel.
  3. Slowly simmer for 15-20 minutes, then remove the peels from the syrup and drain for a minute or two on a wire rack before tossing the sticky peel into the additional sugar until it cools.

Notes

With the addition of the mousse, this cake does entirely fill a 10 inch springform pan. If you only have a 9 inch springform pan, you can use it and have a slightly higher cake. Before adding the mousse to the pan, however, add a collar of aluminum foil to the inside edges of the pan in order to increase the height of the pan and hold all of the mousse until it sets.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

16 servings

Amount Per Serving Calories 435.1Total Fat 17gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 10gCholesterol 214.77mgSodium 108.07mgCarbohydrates 44.11gFiber 0.23gSugar 36.29gProtein 4.97g
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Peggy Cherry

Thursday 30th of May 2019

I was short of time and made a boxed white layer cake. I put the mousse in another cake pan and chilled it. The next morning I put the mousse on top of one of the layer cakes and then finished it off with the oemon curd and whipped cream It is absolutely delicisous. I amde ot for my boss and we ate every bit through the week. (And it was still good at the end of the week. I'm going to make it as written the next time. I think it will probably be even better. Thank you so much. Definietely a keeper.

Claudette Raymond

Friday 8th of June 2018

Hi. Could I make this batter to divide it into two 9" cake pans instead and put a layer of mousse on each and make it a layer cake instead?

Linda

Thursday 9th of February 2017

The Lemon Mousse Cake looks delicious. Does it have 6 eggs for the cake and 6 egg yolks for the curd, or should I use only egg whites for the sponge cake?

Barry C. Parsons

Saturday 11th of February 2017

It is 6 for each but you could try an angel food cake base if you wanted to use just 6, as in this recipe. https://www.rockrecipes.com/strawberry-custard-angel-food-shortcake/

Sunie

Monday 26th of December 2016

I made this for Christmas dinner. I want something light texture snd this was perfect. Good balance of tart and sweet.

Carle

Tuesday 12th of April 2016

That looks absolutely heavenly! I just love lemon desserts!

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