Luscious Lemon Mousse Cake might be the perfect layer cake. Lemon cake with Limoncello syrup, zesty lemon curd and creamy lemon mousse. (Limoncello liquor is optional.)
I am so excited to share this recipe with you! For many years this was the most popular cake flavor for my custom cake business. Once I introduced the Chocolate Chip Cookie Cake the two cake flavors shared top billing. For the last 5 years I’d say almost half the wedding cakes I sold had two different flavors in the cake. Half the servings with the cookie flavor, and the other half with Luscious Lemon. And this cake is truly luscious!
Yes, this cake is a little bit of a project. But I think it’s totally worth the effort, especially for a special occasion. If you watch the video at the end of the post you’ll see the entire process. It is sped up, but you can see how easily the whole thing comes together once you have all the components in place.
The step that might be the most unfamiliar to non-pastry-chefs is how to “liason” or “temper” the gelatin into the mousse. Tempering gelatin is similar to the process for tempering eggs into hot milk to make custard.
If you simply poured the warm gelatin into the cool mousse it might immediately set into little rubbery lumps. Definitely not the texture we’re going for here. By whisking a scoop of mousse into the melted gelatin we bring the two ingredients closer together in texture and temperature. Now we have silky-smooth mousse. The filling is set with just enough gelatin to hold it together when the cake is sliced.
The limoncello makes the flavor extra special. Of course, if you can’t or don’t want to do liquor you can leave it out. You can use water to bloom the gelatin. But even if you generally aren’t a fan of liquor flavors I suggest you give it a try. The limoncello adds a deep lemon flavor without leaving a boozy aftertaste. You can check out this post to see why alcohol enhances flavor.
Watch this video to see how-to make a Luscious Lemon Mousse Cake from start to finish:
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