Soft and Fluffy Lemon Mousse Cake - Baking Cherry

Soft and Fluffy Lemon Mousse Cake

Cake Recipes

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:
  1. 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.
  2. Preheat the oven to 350°F (180°C).
  3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment.
  4. 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.
  5. In the bowl of the electric mixer, place the sugar, egg yolks, and vegetable oil. Beat for 1 minute
  6. Add the milk and lemon juice. Beat for 10 seconds, until just combined.
  7. Sift the flour, cornstarch, baking powder, and salt over the mixture. Stir until just combined, do not overmix the flour.
  8. Using a spatula or wire whisk, gently fold the egg whites into the batter in three additions.
  9. Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool completely before adding the mousse.
White Chocolate Lemon Mousse:
  1. Melt the chocolate using a double-boiler or microwave in 30-second intervals, stirring after each, until melted.
  2. Add the lemon juice and whisk vigorously until smooth. Refrigerate for 15-20 minutes.
  3. 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.
  4. Gently fold the whipped cream into the chocolate mixture.
  5. Spread the mousse over the cake and sprinkle lemon zest on top.
  6. Keep refrigerated until serving time.
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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.