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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.
Want more elegant ideas like this? Try the fan-favorite No-Bake Creamy Cheesecake from tinsuf.com—perfect for those who want stunning results with minimal effort.
Ingredients
For the Sponge Cake:
6 large eggs (room temperature)
1 cup white sugar
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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)
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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
1 tsp vanilla extract
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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
1. Bake the Sponge Cake
Preheat oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but don’t grease the sides.
In a mixing bowl, beat eggs, sugar, and vanilla on high for 10 minutes until pale and tripled in volume.
Reduce mixer speed and gradually fold in sifted flour.
Mix 1–2 cups of batter with the melted butter, then fold back into the batter gently.
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Pour into the pan and bake for 40–45 minutes, or until the top springs back when lightly pressed.
Cool in the pan for at least 2 hours. Run a knife around the edge before removing.
2. Make the Lemon Curd
In a saucepan over medium-low heat, combine egg yolks, sugar, lemon juice, and zest. Whisk constantly until thickened (10 minutes).
Remove from heat and stir in the butter until fully melted and smooth.
Chill until completely cold—this will help set the mousse later.
3. Prepare the Lemon Mousse
Whip cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold in half of the chilled lemon curd until smooth and airy.
Keep refrigerated until ready to use.
4. Build the Cake
Place the cooled sponge back into the cleaned springform pan.
If using, drizzle Limoncello evenly over the sponge for extra flavor.
Spread the lemon mousse over the cake in an even layer. Smooth the top with a spatula.
Chill the cake for 4–6 hours, or overnight, until mousse is fully set.
5. Top with Lemon Curd & Whipped Cream
Remove the chilled cake from the pan and place on a serving plate.
Gently spread the reserved lemon curd on top.
Whip the cream, vanilla, and sugar, and pipe or spoon around the edges.
Garnish with candied lemon peel, fresh mint, or powdered sugar.
6. Make Candied Lemon Peel (Optional)
Remove peel from a lemon, slice into thin strips.
Simmer sugar and water in a saucepan, add peels, and cook for 15–20 minutes.
Remove and toss in sugar to coat. Let dry on parchment.
Tips & Variations
Make it a low-carb dessert: Swap flour with almond flour and use erythritol or monk fruit in the sponge and curd for a keto recipe version.
Add protein: Stir a scoop of vanilla protein powder into the mousse for a high-protein snack alternative.
Gluten-Free? Use a gluten-free all-purpose blend for the sponge.
Make Ahead: Bake the sponge and make the curd a day in advance to simplify final assembly.
Frozen Variation: Freeze the mousse-topped cake for a semi-frozen summer dessert.
Storage
Refrigerate the finished cake in an airtight container for up to 5 days.
Freeze individual slices (without whipped cream) tightly wrapped for up to 1 month.
Let frozen slices thaw overnight in the fridge before serving.
Time & Yield
Prep Time: 40 minutes
Cook Time: 45 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: ~6.5 hours
Yield: 12 slices
Tools Used
10-inch springform pan
Stand mixer or hand mixer
Saucepan and whisk
Rubber spatula
Microplane zester
Piping bag (optional for whipped cream)
Offset spatula
Discover More
If you love mousse-style or citrusy desserts, you’ll love these next picks from tinsuf.com:
Final Thoughts on Lemon Mousse Cake – Light, Luscious & Showstopping
This Lemon Mousse Cake combines the sophistication of layered mousse with the brightness of real lemon curd and the satisfying texture of sponge cake. It’s perfect for birthdays, holidays, or elevating a casual get-together. The flavor, the presentation, and the versatility of this dessert make it a worthy addition to your favorite low-carb meals or healthy dessert rotations.
