Lemon Mousse Cake
The perfect dessert for spring, summer, or anytime you want something bright, creamy, and refreshingly tangy, this Lemon Mousse Cake is a multi-layered masterpiece. With a soft sponge base, rich lemon curd center, and a cloud-like whipped mousse top, it’s a bakery-style creation made in your own kitchen.

If you’re looking for a dessert that feels indulgent but still fits within healthy dinner goals or can double as a high-protein snack (with a few easy tweaks), this recipe delivers. It’s also a stunning alternative to a no-bake cheesecake, offering structure and beauty while staying light and citrusy.

Ingredients

For the Sponge Cake:

• 6 large eggs (room temperature)

• 1 cup white sugar

• 1 tbsp vanilla extract

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• 1 cup all-purpose flour (sifted)

• 2 tbsp melted salted butter

• 2 oz Limoncello Liqueur (optional, for soaking)

For the Lemon Curd:

• 6 egg yolks (lightly beaten)

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• 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 chilled lemon curd (from above)

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• 2 cups whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

For the Vanilla Whipped Cream:

• 1 cup whipping cream

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• 1 tsp vanilla extract

• 1 tbsp powdered sugar

For Candied Lemon Peel (Optional):

• ¾ cup sugar

• ¾ cup water

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• Peel of one lemon (cut into strips)

• ½ cup extra sugar (for coating)

Directions

see continuation on next page