This soft and fluffy lemon mousse cake is super easy to make! The cake is fluffy and delicious, topped with a light and airy white chocolate lemon mousse. This dessert is so yummy and tasty that it’s worth a try!
Active time: 20mins | Cook time: 25min | Yield: 8-10
Ingredients:
Cake:
- 3 Eggs at room temperature (separate the whites from the yolks)
- 1 cup (200g) Granulated Sugar
- 1/3 cup (80ml) Vegetable Oil
- 1/2 cup (120ml) Milk
- 1/3 cup (80ml) Freshly Squeezed Lemon Juice
- 1 cup (125g) All-Purpose Flour
- 1/2 cup (60g) Cornstarch
- 2 tsp (8g) Baking Powder
- A pinch of Salt
White Chocolate Lemon Mousse:
- 8oz (227g) Good Quality White Chocolate, chopped
- 1/3 cup (80ml) Freshly Squeezed Lemon Juice at room temperature
- 1 cup (240ml) Heavy Whipping Cream, cold
Video:
Directions:
Cake:
- Grease a 9in (23cm) round cake pan with butter or cooking spray. If your pan doesn’t have a removable bottom, make sure to dust with flour or line with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C).
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment.
- Start to beat on low speed until they become foamy and, as you whip, increase the speed to medium-high until soft peaks form. Transfer the whipped whites to another bowl (if you are using a stand mixer) and set aside.
- In the bowl of the electric mixer, place the sugar, egg yolks, and vegetable oil. Beat for 1 minute
- Add the milk and lemon juice. Beat for 10 seconds, until just combined.
- Sift the flour, cornstarch, baking powder, and salt over the mixture. Stir until just combined, do not overmix the flour.
- Using a spatula or wire whisk, gently fold the egg whites into the batter in three additions.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the mousse.
White Chocolate Lemon Mousse:
- Melt the chocolate using a double-boiler or microwave in 30-second intervals, stirring after each, until melted.
- Add the lemon juice and whisk vigorously until smooth. Refrigerate for 15-20 minutes.
- In the bowl of an electric mixer, beat the whipping cream until soft peaks form, being careful not to overbeat or the cream will turn buttery.
- Gently fold the whipped cream into the chocolate mixture.
- Spread the mousse over the cake and sprinkle lemon zest on top.
- Keep refrigerated until serving time.
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