The first time I tasted lemon mousse cake, the bright citrus aroma hit me right as I slid my fork through the cloud-like layers—pure sunshine in every bite. Honestly, it was one of those desserts that made me pause and grin, the tangy mousse melting into tender sponge beneath a creamy topping. If you’re searching for a showstopper that balances richness and freshness, you’ve landed in the right place.
This lemon mousse cake recipe isn’t just another fancy-looking dessert; it’s surprisingly easy to whip up, even if you’re not a pastry chef. I discovered this recipe during a family birthday party, when I wanted something lighter than chocolate but still indulgent enough to feel special. After a few rounds of tweaking, I nailed the combo of fluffy cake and silky mousse—no weird ingredients, no complicated steps, just pure lemony goodness.
Lemon mousse cake is the kind of treat that brings people together, whether it’s for a spring brunch, birthday bash, or just a cozy weekend with friends. The layers are decadent yet refreshing, and the homemade mousse is honestly so much better than anything store-bought. This recipe works for busy folks, home bakers wanting to impress, and anyone who craves a dessert that’s both comforting and a little bit fancy.
As someone who’s baked this lemon mousse cake more times than I can count (for family, for potlucks, for myself!), I can promise it’s a reliable crowd-pleaser. It’s become my go-to for celebrations, and over the years, I’ve found little tricks to make it foolproof. If you love desserts that look gorgeous on a plate but don’t eat up your whole afternoon, you’re about to fall in love with this recipe.
Why You’ll Love This Recipe
Trust me, this lemon mousse cake recipe has won over even the toughest dessert critics in my circle. After countless trials and tweaks, I’ve landed on a version that nails the balance of tart and sweet, with layers that are both beautiful and melt-in-your-mouth delicious.
- Quick & Easy: Comes together in about 45 minutes active time, so it’s totally doable for parties or last-minute celebrations.
- Simple Ingredients: No need for specialty store runs—most of what you need is probably already in your pantry or fridge.
- Perfect for Any Occasion: From baby showers to Easter brunch, this cake fits in everywhere (and looks stunning on a cake stand!).
- Crowd-Pleaser: Kids love the sweet mousse, adults love the citrus zing. It’s the first dessert to disappear at my gatherings.
- Unbelievably Delicious: The layers are soft, creamy, and bursting with lemon flavor—every bite feels like a treat.
What sets this lemon mousse cake apart? For starters, I blend the mousse with real lemon juice and zest for a punch of flavor, and I use a simple homemade sponge instead of store-bought cake. The mousse is light but sturdy enough to hold its shape, and the lemon flavor is present without being overwhelming.
It’s not just about taste; it’s about the experience. You’ll love how the mousse sits perfectly between the cake layers, and how the frosting whips up smooth and glossy. I’ve tried shortcuts (like boxed cake mix or artificial lemon extract), but nothing compares to the real thing. This version is honestly the best I’ve made, and it’s the one I keep coming back to.
If you want a dessert that feels special but doesn’t stress you out, this lemon mousse cake is for you. It’s a little slice of sunshine, perfect for impressing guests or treating yourself after a long week. Once you taste it, you’ll know exactly why this recipe is a keeper.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. You don’t need anything fancy—just a handful of pantry staples and fresh lemons. Here’s what you’ll need for each layer:
For the Cake Layers
- 1 cup (120g) all-purpose flour (sifted)
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) whole milk (room temperature)
- 2 large eggs (room temperature)
- 1/2 cup (115g) unsalted butter (softened)
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Lemon Mousse
- 1 cup (240ml) heavy cream (cold)
- 3/4 cup (180g) lemon curd (homemade or store-bought—homemade is best!)
- 2 tablespoons powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon unflavored gelatin (optional, for extra stability)
- 2 tablespoons water (if using gelatin)
For the Frosting
- 1 cup (240ml) heavy cream (cold)
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (for garnish)
Ingredient Notes & Substitutions
- Lemon Curd: Homemade curd gives the mousse a richer flavor, but store-bought will work in a pinch. I’ve used Bonne Maman and it’s pretty close to homemade!
- Gelatin: Optional—use it if you want a mousse that holds up better on hot days or for longer storage.
- Milk: You can substitute with almond milk or oat milk for a dairy-free option.
- Butter: Swap with vegan butter for dairy-free diets; just make sure it’s unsalted.
- Flour: Use a 1-to-1 gluten-free baking blend if needed (Bob’s Red Mill works well).
- Eggs: Replace with flax eggs for a vegan version, though the texture will be a bit different.
If you want to switch things up, you can add fresh berries between the layers or swap lemon for lime in the mousse for a twist. I’ve even tried using Meyer lemons—super fragrant and less tart. For best results, use fresh lemons and zest right before baking—the flavor really pops!
Equipment Needed
- 8-inch (20cm) round cake pans (2) (nonstick or lined with parchment—makes for easier release!)
- Mixing bowls (3-4) (one for the cake, one for the mousse, one for frosting, one for dry ingredients)
- Electric mixer or stand mixer (hand mixer works fine—the mousse gets fluffier with a stand mixer)
- Whisk (for combining dry ingredients and whipping cream)
- Rubber spatula (for folding mousse and scraping bowls clean)
- Offset spatula (helps spread mousse and frosting evenly)
- Measuring cups and spoons (accuracy matters for cake and mousse texture!)
- Microplane or citrus zester (gets fine zest without bitter pith)
- Cooling rack (for cooling cake layers)
- Small saucepan (if making homemade lemon curd or blooming gelatin)
I’ve used everything from cheap hand mixers to a fancy KitchenAid—honestly, both work well for this recipe. If you don’t have an offset spatula, a butter knife does the trick. For budget-friendly options, dollar store measuring spoons are just as good as pricier ones (if you treat them gently and wash right after use). Always let your mixer cool off if you’re whipping a lot—learned that the hard way when I smelled burning plastic once!
Preparation Method
-
Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper. This helps prevent sticking and gives you pristine layers. -
Make the Cake Batter:
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat softened butter with granulated sugar until pale and fluffy—about 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice. -
Combine Wet & Dry Ingredients:
Add half the flour mixture to the butter mixture, then pour in the milk. Mix gently, then add the rest of the flour. Stir just until combined—don’t overmix! The batter should be smooth, pale yellow, and smell fresh. -
Bake the Cake Layers:
Divide batter evenly between the pans (about 1 1/2 cups per pan). Smooth tops with a spatula. Bake for 22-25 minutes, until a toothpick comes out clean and the tops are lightly golden.
Cool on a rack for 10 minutes, then remove cakes from pans and cool completely (at least 45 minutes). -
Prepare the Lemon Mousse:
If using gelatin, sprinkle it over 2 tablespoons water in a small saucepan. Let stand 5 minutes, then heat gently until dissolved (don’t boil!).
In a chilled bowl, whip 1 cup heavy cream with powdered sugar until soft peaks form. Fold in lemon curd, lemon juice, and zest. If using gelatin, fold it in gently.
Taste the mousse—it should be tangy, creamy, and light. Chill for 15-20 minutes to firm up. -
Make the Frosting:
Whip 1 cup heavy cream, powdered sugar, and vanilla until stiff peaks form. You can do this while the cake cools—just keep it cold until assembling. -
Assemble the Cake:
Place one cake layer on a serving plate. Spread half the lemon mousse over the cake (use an offset spatula for a smooth layer).
Add the second cake layer, then spread the rest of the mousse on top.
Frost the sides and top with whipped cream. If you want a clean look, smooth with the spatula; if you like rustic, leave swoops! -
Garnish & Chill:
Sprinkle lemon zest over the top for color and extra zing. Chill the cake in the fridge for at least 2 hours—this helps the mousse set and flavors meld. -
Serve:
Slice with a sharp knife, wiping between cuts for neat layers. Cake is best served cold for texture and flavor.
Prep notes: If your mousse seems runny, chill it longer or add a touch more gelatin. If your cake layers dome, trim them flat before assembling. Don’t worry if your frosting isn’t perfect—lemon mousse cake always looks inviting, even a little imperfect!
Efficiency tip: Bake cake layers a day ahead and wrap tightly. Assemble and frost the day of serving for freshest flavor.
Cooking Tips & Techniques
Let’s face it, lemon mousse cake can be a bit intimidating if you haven’t layered cakes before. But after making this recipe countless times, I’ve picked up a few tricks that make the process way smoother—and tastier.
- Room Temperature Ingredients: Always bring eggs, milk, and butter to room temp before mixing—cold ingredients can cause curdling or uneven texture.
- Gentle Folding: When making the mousse, fold gently so you don’t deflate the whipped cream. It’s tempting to rush, but patience leads to that dreamy, airy mousse.
- Leveling Cake Layers: If your cakes bake with a dome, use a serrated knife to slice off the top—this helps the layers stack neatly, and honestly, those scraps taste amazing!
- Chilling Is Key: Don’t skip the chilling step after assembly. It helps the mousse set and makes slicing way easier (learned that after a gooey, sliding disaster in summer).
- Multitasking: While the cake cools, prep the mousse and frosting. This saves time and keeps everything fresh.
- Troubleshooting: If your cake cracks, patch it with extra mousse—nobody will notice, and you get an extra creamy bite.
- Consistency: For ultra-smooth mousse, strain your lemon curd before folding it in. If using homemade curd, make sure it’s cooled completely.
One time, I tried to rush and skipped chilling the mousse—big mistake! The cake layers slid everywhere and looked like a lemon avalanche. So, trust me: chill, chill, chill. And don’t worry about a few imperfections. That homemade look makes lemon mousse cake extra inviting.
Variations & Adaptations
One of my favorite things about this lemon mousse cake recipe is how easy it is to customize! Here are a few twists I’ve tried (and loved):
- Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free baking blend. Texture stays fluffy, and nobody can tell the difference.
- Dairy-Free: Use dairy-free whipped topping (like coconut cream) and plant-based butter. Almond milk works great in the cake layers.
- Berry Boost: Add a layer of fresh raspberries or blueberries between the mousse and cake for a pop of color and extra flavor.
- Lime or Orange Twist: Substitute lime or orange zest and juice for the lemon in both cake and mousse—works well for citrus fans.
- Egg-Free: Replace eggs with 2 tablespoons flaxseed meal mixed with 5 tablespoons water. The cake will be a little denser, but still tasty.
- Cooking Method: Bake as cupcakes for mini mousse cakes—just reduce baking time to 15-18 minutes and pipe mousse on top.
I once made a “lemon-berry ombré” version for a friend’s baby shower—each layer had a slightly different color and flavor, thanks to a mix of lemon and berries. You can also use Meyer lemons for a sweeter, floral flavor. Don’t be afraid to tweak the mousse or cake to suit your taste or dietary needs!
Serving & Storage Suggestions
Lemon mousse cake is best served cold—straight from the fridge. The mousse holds up beautifully, and the flavors are even brighter when chilled. I love slicing it thick and serving on pretty plates with a sprig of mint or a few fresh berries for color.
- Serving Temperature: Chill for at least 2 hours before serving. If it’s a hot day, keep on ice until ready to slice.
- Presentation: Garnish with lemon zest, edible flowers, or a dusting of powdered sugar. It looks gorgeous on a cake stand for parties.
- Pairings: Serve with hot tea, sparkling lemonade, or a glass of chilled Prosecco for a fancy vibe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The mousse stays creamy and the cake doesn’t dry out.
- Freezing: You can freeze slices, wrapped tightly in plastic and foil, for up to 2 months. Thaw overnight in the fridge, then serve cold.
- Reheating: Not recommended for this cake—the mousse doesn’t do well heated. Always serve chilled.
- Flavor Development: The cake actually tastes even better on day two, as the lemon flavors deepen and the layers meld.
If you find yourself with leftovers (rare at my house!), remember to cover the cake well—the mousse can pick up fridge smells. I love sneaking a slice the next morning with coffee—lemon mousse cake for breakfast is a real treat!
Nutritional Information & Benefits
Here’s a quick look at the nutritional profile for one slice (based on 12 slices per cake):
- Calories: About 320
- Fat: 18g
- Protein: 5g
- Carbs: 36g
- Fiber: 1g
- Sugar: 25g
Lemons are loaded with vitamin C and antioxidants, making this dessert not just a treat but also a little boost for your immune system. The mousse uses real lemon juice and zest for a fresh, tangy flavor, and you can easily adapt the recipe for gluten-free or dairy-free diets. Just watch out for allergens: eggs, dairy, and wheat are present in the classic version.
From a wellness perspective, I love that this lemon mousse cake feels indulgent but isn’t overly heavy. I often make it for family gatherings where we want a lighter dessert after a big meal. If you’re counting macros, the cake is easy to fit into a balanced day (as long as you don’t eat half the cake in one go—no judgment, though!).
Conclusion
If you’re after a dessert that’s both stunning and seriously delicious, this lemon mousse cake recipe is the answer. It’s simple enough for weeknight baking but impressive enough for special occasions. You can customize it for different diets, add seasonal fruit, or tweak the citrus for your own twist.
I keep coming back to this recipe because it never fails—every bite is a little celebration, and it always brings smiles to the table. I hope you enjoy making (and eating) this lemon mousse cake as much as I do. Share your own versions, swap in your favorite flavors, and make it your own!
Let me know how it turns out in the comments below, and tag me if you share pics on Pinterest or Instagram—I love seeing your creations! You deserve a treat that’s both easy and irresistible, so grab those lemons and get baking. Happy cake-making!
FAQs
Can I make lemon mousse cake ahead of time?
Absolutely! You can bake the cake layers and make the mousse up to a day ahead. Assemble and chill overnight for best flavor and easy slicing.
What can I use instead of lemon curd?
If you don’t have lemon curd, use a mix of cream cheese, lemon juice, and powdered sugar. It won’t be as glossy, but the flavor is still great!
How do I keep the mousse from getting runny?
Chill the mousse well before assembling, and add a little gelatin if you want extra stability. Always use cold heavy cream for whipping.
Can I make this recipe gluten-free?
Yes! Just swap the all-purpose flour for a 1-to-1 gluten-free blend. The texture stays light and delicious.
How do I prevent the cake layers from sticking?
Grease your pans well and use parchment paper on the bottom. Let the cakes cool fully before removing from pans for clean layers.
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Lemon Mousse Cake
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
Description
This easy homemade lemon mousse cake features tender sponge layers, silky lemon mousse, and a creamy whipped frosting. It’s a showstopping dessert that’s both refreshing and indulgent—perfect for parties, brunches, or celebrations.
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1/2 cup (115g) unsalted butter, softened
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream, cold (for mousse)
- 3/4 cup (180g) lemon curd (homemade or store-bought)
- 2 tablespoons powdered sugar (for mousse)
- 2 tablespoons fresh lemon juice (for mousse)
- 1 teaspoon lemon zest (for mousse)
- 1 teaspoon unflavored gelatin (optional, for mousse stability)
- 2 tablespoons water (if using gelatin)
- 1 cup (240ml) heavy cream, cold (for frosting)
- 1/2 cup (60g) powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat softened butter with granulated sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
- Add half the flour mixture to the butter mixture, then pour in the milk. Mix gently, then add the rest of the flour. Stir just until combined.
- Divide batter evenly between pans. Smooth tops. Bake for 22-25 minutes, until a toothpick comes out clean and tops are lightly golden.
- Cool cakes on a rack for 10 minutes, then remove from pans and cool completely (at least 45 minutes).
- If using gelatin, sprinkle it over 2 tablespoons water in a small saucepan. Let stand 5 minutes, then heat gently until dissolved (do not boil).
- In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Fold in lemon curd, lemon juice, and zest. If using gelatin, fold it in gently. Chill mousse for 15-20 minutes to firm up.
- Whip 1 cup heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla until stiff peaks form. Keep cold until assembling.
- Place one cake layer on a serving plate. Spread half the lemon mousse over the cake. Add the second cake layer, then spread the rest of the mousse on top.
- Frost sides and top with whipped cream. Smooth with spatula or leave rustic swoops.
- Sprinkle lemon zest over the top for garnish. Chill cake in fridge for at least 2 hours before serving.
- Slice with a sharp knife, wiping between cuts for neat layers. Serve cold.
Notes
For best results, use fresh lemon juice and zest. Chill the cake well before serving for clean slices and set mousse. You can substitute gluten-free flour, dairy-free milk, or vegan butter for dietary needs. Add berries between layers for extra flavor. If mousse is runny, chill longer or add more gelatin. Cake layers can be baked a day ahead.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25
- Sodium: 160
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
Keywords: lemon mousse cake, lemon cake, mousse cake, layered cake, party dessert, spring dessert, easy cake recipe, homemade cake, citrus dessert, lemon dessert
