Lemon Mousse Cake
The perfect dessert for spring, summer, or anytime you want something bright, creamy, and refreshingly tangy, this Lemon Mousse Cake is a multi-layered masterpiece. With a soft sponge base, rich lemon curd center, and a cloud-like whipped mousse top, it’s a bakery-style creation made in your own kitchen.
If you’re looking for a dessert that feels indulgent but still fits within healthy dinner goals or can double as a high-protein snack (with a few easy tweaks), this recipe delivers. It’s also a stunning alternative to a no-bake cheesecake, offering structure and beauty while staying light and citrusy.
Want more elegant ideas like this? Try the fan-favorite No-Bake Creamy Cheesecake from tinsuf.com—perfect for those who want stunning results with minimal effort.
Ingredients
For the Sponge Cake:
6 large eggs (room temperature)
1 cup white sugar
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1 tbsp vanilla extract
1 cup all-purpose flour (sifted)
2 tbsp melted salted butter
2 oz Limoncello Liqueur (optional, for soaking)
For the Lemon Curd:
6 egg yolks (lightly beaten)
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1 cup sugar
½ cup fresh lemon juice
Zest of two lemons
½ cup butter (cut into small pieces)
For the Lemon Mousse:
½ batch chilled lemon curd (from above)
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2 cups whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
For the Vanilla Whipped Cream:
1 cup whipping cream
1 tsp vanilla extract
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