Lemon Mousse Cake

Step 1: Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans.
2. In a large bowl, beat the eggs and sugar on high speed for 8–10 minutes until pale, thick, and tripled in volume.
3. Add vanilla extract and mix gently.
4. Sift in the flour in two batches, folding gently with a spatula to avoid deflating the batter.
5. Fold in the melted butter at the end.
6. Divide the batter evenly between the pans.
7. Bake for 20–25 minutes or until a toothpick comes out clean. Let cakes cool in pans for 5 minutes, then transfer to wire racks.

Optional: Once cooled, brush layers with Limoncello for extra flavor and moisture.

Step 2: Make the Lemon Curd

1. In a heatproof bowl over a saucepan of simmering water (double boiler), whisk together egg yolks, lemon juice, lemon zest, and sugar.
2. Stir constantly until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
3. Remove from heat and stir in butter cubes until fully melted and smooth.
4. Strain curd through a fine sieve into

Step 3: Prepare the Lemon Mousse

1. Whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the cooled lemon curd (½ cup) until smooth and airy. Keep chilled.

Step 4: Assemble the Cake

1. Level your sponge cake layers if needed.
2. Place one layer on a serving plate or cake board.
3. Spread a thin layer of lemon curd (optional), followed by a thick layer of lemon mousse.
4. Top with the second sponge layer.
5. Cover the top and sides with the remaining mousse or pipe for a decorative finish.
6. Chill for at least 4 hours or overnight for best texture.

❤️ For the Lovers of Lemon

This cake isn’t just a dessert—it’s an experience. Lovers of lemon will appreciate the bright tang, the soft sponge, and the airy mousse that dances across the palate. Perfect with a cup of tea or a glass of prosecco, it’s a romantic end to a summer dinner, an elegant birthday cake, or simply a way to treat yourself and the people you love.

🧁 Final Tips & Conclusion

• Storage: Keep refrigerated for up to 4 days in an airtight container.
• Decoration Ideas: Top with lemon slices, edible flowers, or a dusting of powdered sugar.
• Make-Ahead: All components can be made 1 day in advance and assembled the next day.

Lemon Mousse

Cake is a labor of love—but one that rewards you with every tangy, fluffy bite. Whether you’re baking it for a partner, a party, or just because lemons make you smile, this cake delivers citrusy sunshine straight from your kitchen to your heart.

Would you like this recipe in a printable format or designed as a card/post? Or maybe a gluten-free or vegan variation? 🍰✨