Lemon Mousse Cake
Bright, airy, and irresistibly decadent, this Lemon Mousse Cake is the perfect dessert to impress at any gathering. Featuring a buttery graham cracker crust, a light lemon-infused sponge, and a luscious layer of creamy lemon mousse, this cake strikes the ideal balance between tart and sweet. Freshly squeezed lemon juice and zest deliver a vibrant citrus flavor, while whipped cream and a touch of gelatin ensure a silky, cloud-like mousse topping. With its refreshing taste and stunning presentation, this no-fuss chilled cake is an elegant treat for spring celebrations, summer parties, or anytime you're craving a burst of sunshine on a plate. Perfectly portioned for eight servings, it’s a show-stopping dessert that's worth every minute of preparation. Garnish with a sprinkle of lemon zest or your favorite fresh berries for the ultimate finishing touch!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 4 large Eggs
- 150 grams Granulated sugar (for sponge)
- 2 large lemons Lemon zest
- 60 ml Lemon juice (freshly squeezed)
- 100 grams All-purpose flour
- 300 ml Heavy whipping cream (cold)
- 50 grams Powdered sugar
- 10 grams Gelatin (powdered)
- 50 ml Cold water (for gelatin)
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press the mixture evenly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while you prepare the next layers.
Separate the eggs into yolks and whites. In a large bowl, whisk egg yolks and 150 grams of sugar until pale and creamy. Stir in the lemon zest and juice.
Sift the flour over the egg yolk mixture and gently fold in until just combined.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, taking care not to deflate the mix.
Pour the batter over the prepared crust and bake for 20-25 minutes, or until the sponge is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan while you prepare the lemon mousse topping.
In a small bowl, sprinkle the gelatin over 50 ml of cold water and allow it to bloom for 5 minutes. Then, gently heat it in the microwave or on the stovetop until fully dissolved. Let it cool slightly.
In a large bowl, whip the cold heavy cream and powdered sugar until soft peaks form. Gradually add the gelatin while whipping until stiff peaks form.
Spread the lemon mousse evenly over the cooled sponge layer. Smooth the top with a spatula and refrigerate the cake for at least 4 hours, or until set.
Carefully remove the cake from the springform pan. Garnish with additional lemon zest or fresh berries, if desired, before serving.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 36.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 113 mg | 2% | |
*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.
