Here’s a delightful recipe for a Lemon Mousse Cake that’s light, refreshing, and perfect for any occasion!
Lemon Mousse Cake
Ingredients:
For the Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 cup milk
For the Lemon Mousse:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 envelope (about 2 tsp) unflavored gelatin
- 3 tbsp water
- 3 large egg yolks
For Garnish:
- Whipped cream
- Lemon slices or zest
Instructions:
1. Bake the Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Lemon Mousse:
- In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
- In a saucepan, combine the lemon juice, lemon zest, and egg yolks. Cook over low heat, stirring constantly until the mixture thickens slightly (about 5 minutes). Remove from heat.
- Stir in the bloomed gelatin until fully dissolved. Let it cool to room temperature.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled lemon mixture until fully combined.
3. Assemble the Cake:
- Place the cooled cake layer on a serving platter. Pour the lemon mousse over the top, spreading it evenly.
- Refrigerate for at least 4 hours, or until the mousse is set.
4. Serve:
- Before serving, garnish with whipped cream and lemon slices or zest if desired.
Tips:
- For an even lighter cake, you can separate the egg whites and beat them until stiff peaks form, then gently fold them into the cake batter before baking.
- This cake can be made a day in advance, allowing the flavors to meld beautifully.
Enjoy your refreshing lemon mousse cake!