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Lemon Mousse Cake Recipe

Wow your guests with this show-stopping Lemon Mousse Cake! A best-selling recipe from a catering pro, this light and zesty cake features a delicate lemon sponge, tangy lemon mousse filling, and a stunning topping of sugared lemon slices and fresh raspberries. Don't be intimidated by the steps – this recipe is easily completed over two days. Perfect as a spectacular finale to any special meal or celebration!

Prep Time 120 mins
Cook Time 180 mins
Calories 476.3 kcal
Protein 14g
Rating 4.2 (6 Reviews)
Lemon Mousse Cake 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Mousse Cake

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How to Make Lemon Mousse Cake

  1. **Day 1: Prepare the Lemon Cake Layers**
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
  5. Beat in 4 large eggs one at a time, then stir in 1 cup buttermilk and 1/4 cup lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Divide batter evenly between the prepared cake pans.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
  10. **Day 2: Make the Lemon Mousse and Assemble the Cake**
  11. **Prepare the Lemon Mousse:** In a large bowl, beat 1 cup heavy cream until stiff peaks form. In a separate bowl, whisk together 1 cup granulated sugar, 1/4 cup lemon juice, and 1 teaspoon lemon zest.
  12. Gently fold the whipped cream into the lemon mixture until combined.
  13. **Assemble the Cake:** Once the cakes are completely cool, level the tops with a serrated knife if needed.
  14. Place one cake layer on a serving plate or cake stand.
  15. Spread half of the lemon mousse over the first layer.
  16. Top with the second cake layer and frost the entire cake with the remaining mousse.
  17. **Prepare the Garnish:** Thinly slice 2 lemons. Dip the slices in a mixture of 1/4 cup granulated sugar and 1 tablespoon water. Arrange the sugared lemon slices and fresh raspberries on top of the cake.
  18. Refrigerate for at least 2 hours before serving to allow the mousse to set.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

186g

Fat

64g

Carbs

21g

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Weeknight Time To Make Course Main Ingredient Preparation Desserts Fruit Cakes Dietary 4 Hours Or Less