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:
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6 large eggs (room temperature)
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1 cup white sugar
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1 tbsp vanilla extract
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1 cup all-purpose flour (sifted)
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2 tbsp melted salted butter
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2 oz Limoncello Liqueur (optional, for soaking)
For the Lemon Curd:
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6 egg yolks (lightly beaten)
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1 cup sugar
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½ cup fresh lemon juice
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Zest of two lemons
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½ cup butter (cut into small pieces)
For the Lemon Mousse:
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½ batch chilled lemon curd (from above)
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2 cups whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
For the Vanilla Whipped Cream:
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1 cup whipping cream
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1 tsp vanilla extract
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1 tbsp powdered sugar
For Candied Lemon Peel (Optional):
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¾ cup sugar
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¾ cup water
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Peel of one lemon (cut into strips)
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½ cup extra sugar (for coating)
Directions
see continuation on next page
A Chinese friend taught me this technique years ago, and I’ve felt so much better since!
𝗪𝗮𝗿𝗺 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱
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