Lemon Mousse Cake | July 2, 2025

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

  • 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)

  • 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)

  • 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 Candied Lemon Peel (Optional):

  • ¾ cup sugar

  • ¾ cup water

  • Peel of one lemon (cut into strips)

  • ½ cup extra sugar (for coating)

Directions

 

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