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

Scale

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