Lemon Cake with Raspberry Mousse
Indulge in the irresistible combination of bright citrus and luscious berries with this Lemon Cake with Raspberry Mousse, a show-stopping dessert perfect for any occasion. This recipe features a tender, zesty lemon cake made with fresh lemon juice and lemon zest, paired with a fluffy, velvety raspberry mousse crafted from real raspberries and lightly sweetened whipped cream. The addition of a touch of raspberry jam and a hint of gelatin ensures a perfectly smooth mousse that holds its shape between the cake layers. Whether you're hosting a springtime gathering or looking for an elegant holiday dessert, this cake is as beautiful as it is delicious. Finish it with a garnish of fresh raspberries or a dusting of powdered sugar for a professional-looking presentation. Refrigerate to allow the mousse to set fully, and savor every bite of this vibrant and refreshing treat! Keywords: lemon cake recipe, raspberry mousse, citrus dessert, berry dessert, layered cake recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 0.25 cup Lemon juice
- 2 tablespoons Lemon zest
- 1 cup Whole milk
- 1.5 cups Heavy cream (for mousse)
- 0.5 cup Powdered sugar (for mousse)
- 1 cup Fresh raspberries
- 0.5 cup Raspberry jam
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
To prepare the raspberry mousse, sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes.
In a microwave or over low heat, dissolve the gelatin completely. Let it cool slightly.
In a blender, puree the fresh raspberries and push the mixture through a fine-mesh sieve to remove the seeds.
Combine the raspberry puree, raspberry jam, and dissolved gelatin in a bowl and mix well.
In a large bowl, whip the heavy cream and powdered sugar to stiff peaks.
Gently fold the raspberry mixture into the whipped cream until no streaks remain.
To assemble, place one cake layer on a serving plate and spread an even layer of raspberry mousse on top.
Place the second cake layer on top and spread a thin layer of raspberry mousse over the top and sides for a light crumb coat.
Chill the cake for 30 minutes, then apply a final, smooth layer of mousse if desired.
Decorate with fresh raspberries, lemon zest, or a dusting of powdered sugar.
Refrigerate for at least 2 hours before serving to set the mousse fully.
Nutrition Facts
Calories |
6696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.4 g | 451% | |
| Saturated Fat | 214.1 g | 1070% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1691 mg | 564% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 831.9 g | 303% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 572.0 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 804 mg | 62% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
