Lemon mousse layer cake recipe. You’re going to love this fluffy and moist vanilla cake filled with a deliciously tangy lemon mousse and topped with swiss meringue. A fresh and amazing dessert for any occasion!
If you like recipes with lemon, you will love this quick and easy 3-Ingredient lemon mousse or the Egg-free lemon mug cake.
Prep time: 1 hour | Cook time: 20mins | Yield: 10-12 servings
Ingredients:
For the Cake:
- 1 3/4 cups (215g) All-purpose flour
- 2 tsp (8g) Baking powder
- 1/4 tsp (1g) Salt
- 1/2 cup (120g) Milk at room temperature
- 3 Tbsp (42g) Melted butter
- 1 tsp (5g) Vanilla extract
- 1 tsp (5g) White vinegar or lemon juice
- 4 Large eggs at room temperature
- 3/4 cup (150g) Granulated sugar
For the Simple Syrup:
- 2/3 cup (160g) Water
- 1/4 cup (50g) Granulated sugar
For the Lemon Mousse Filling:
- 250g (about 1 2/3 cups) White chocolate, chopped or chips
- 1/3 cup (80g) Freshly squeezed lemon juice at room temperature (no added water or sugar)
- 1 cup (240g) Heavy cream, cold
For the Swiss Meringue Frosting:
- 4 Egg whites at room temperature
- 1 cup (200g) Granulated sugar
- 1 tsp (5g) Vanilla extract
Video:
Directions:
For the Cake:
- Line three 8in (20cm) round pans with parchment paper. Set them aside. You can use only one 8-in pan, but keep in mind that it will take longer to bake in the center, and the cake may end up with dry edges.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Place the flour, baking powder, and salt in a medium bowl. Whisk to combine and set it aside.
- Combine the milk, melted butter, vanilla, and vinegar in another bowl. Set it aside.
- Place the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed, adding the sugar gradually. Increase the speed to medium-high and beat for 5-7 minutes until light and fluffy.
- Sift the dry ingredients on top of the whipped eggs in two additions, folding gently and taking care not to deflate the eggs.
- Add the wet ingredients mixture, a bit at a time, folding gently until just combined.
- Pour the batter into the prepared pans and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely at room temperature.
For the Simple Syrup:
- Combine the water and sugar in a small saucepan and stir until completely dissolved. Cook over medium heat until it starts to boil.
- Turn off the heat and let it cool at room temperature.
For the Lemon Mousse Filling:
- Melt the white chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the lemon juice (at room temperature) and whisk vigorously until well combined and smooth.
- Refrigerate for about 20-30 minutes.
- Beat the cold heavy cream on medium speed until stiff peaks form. Fold the whipped cream gently into the white chocolate mixture in three additions.
Assembling the cake:
- Place one cake layer onto a serving plate and pour simple syrup all over the cake. Make sure to place it upside down because the bottom of the cake will absorb the syrup better.
- Spread half of the lemon mousse on top. Repeat the process with the remaining layers (three layers of cake and two layers of filling).
- Refrigerate the cake while making the swiss meringue.
For the Swiss Meringue Frosting:
- Combine the egg whites and sugar in a heatproof bowl. Set it over a pan of simmering water on low heat. Don’t let the water touch the bowl.
- Cook for a few minutes, whisking constantly with a wire whisk, until the sugar dissolves. The mixture should feel warm and completely smooth when rubbed between your fingertips (without sugar grains).
- Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment.
- Beat on medium speed until it starts to thicken. Add the vanilla extract.
- Continue beating on medium-high speed until the meringue is completely cool with stiff, glossy peaks, about 10 minutes. Use immediately.
- Frost the cake and brown the meringue using a blow torch (optional).
Serve right away or store the cake in the fridge until serving time.
You may also like:
Lemon and White Chocolate Blondies
