Luscious Lemon Mousse Cake – Layer cake perfection
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 Mousse Cake. 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 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.
How to make a great Lemon Mousse Cake:
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.
This cake recipe incorporates several other recipes. There is no need to reinvent my cake and buttercream recipes every time I come up with a new flavor. I just flavor them to whichever cake I’m putting together. All the recipes are linked in the recipe card.
If you want to try making a “Lemon Meringue” variation of this cake, you can ice the cake with Seven Minute Frosting instead of the meringue buttercream. Use a blow torch on the seven minute frosting for a lovely toasted finish.
Watch the recipe video to see how-to make a Luscious Lemon Mousse Cake from start to finish.
If you love great cake recipes, you’ll love my new book: Easy Baking From Scratch: Quick Tutorials, Time-Saving Tips, Extraordinary Sweet and Savory Classics. The book contains over 100 recipes that have been well-tested and are presented in simple, clear language. It’s available now on Amazon.
Want to learn more about how I create my cake recipes? This post has lots of great information about baking science and how to perfect any recipe.
Now that you’ve mastered this spectacular cake, you might want to give this Key Lime Layer Cake a go. It’s another stunner!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Luscious Lemon Mousse Cake
Ingredients
Cake
- 1 recipe Vanilla Butter Cake
- 1 lemon (finely grated zest)
- 2 teaspoons lemon extract
Lemon Mousse
- 1 ½ oz Limoncello (3 tablespoons, or water for no alcohol)
- 1 teaspoon lemon extract
- 1 ½ teaspoons gelatin powder
- 8 oz heavy cream (1 cup)
- 2 tablespoons powdered sugar
- 12 oz Lemon Curd (1 ¼ cups)
Assembly
- 1 recipe Swiss Meringue Buttercream (or your favorite buttercream flavored to taste with lemon extract, lemon zest and Limoncello)
- 1 recipe Simple Syrup ( flavored with 1/4 cup Limoncello or to taste or 1 teaspoon lemon extract)
- 16 oz Lemon Curd (1 ¾ cups)
Instructions
Cake
- Mix the cake batter according to the recipe, adding the finely grated zest of 1 lemon to the dry ingredients and 2 teaspoons lemon extract with the vanilla.
- Divide the batter between two 8"x3" pans lined with a parchment round or buttered and floured. Bake as instructed in the recipe. Wrap the cooled layers and chill until firm (I like to bake the cake a day ahead).
- When you're ready to assemble the cake, trim the browned edges and domed top off both cakes. Split each cake horizontally so you have a total of 4 cake layers. Have your syrup and buttercream ready before you begin making the Lemon Mousse.
Lemon Mousse
- Place 1 ½ oz Limoncello (or cold water) and 1 teaspoon lemon extract into a microwave safe bowl. Sprinkle 1 ½ teaspoons gelatin powder over the liquid in an even layer. Whisk briefly to combine and set aside to bloom. Whip 8 oz heavy cream with2 tablespoons powdered sugar and set aside.
- Place the 12 oz Lemon Curd (1¼ cups) in a large mixing bowl and use a spatula to smooth out the curd to break up any lumps. Fold ⅓ of the whipped cream into the lemon curd until no lumps of curd remain. Fold in the remaining cream until it's about ½ way incorporated.
- Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a ½ cup of the mousse to the warmed gelatin. Whisk immediately until completely incorporated. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. If the mousse is very soft, refrigerate briefly to let it thicken before assembling the cake.
Assembly
- Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
- Set one layer of the cake, flat side down, onto a cardboard cake round or a serving plate. Brush the layer generously with the Limoncello syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the mousse. Scoop half the lemon mousse onto the layer and smooth until even.
- Gently place the second cake layer onto the mousse, careful not to squish the mousse layer. Brush the layer with syrup and pipe a dam of buttercream. Set aside a ½ cup of the lemon curd and scoop the rest onto the layer. Smooth the curd until even (be careful not too press hard or you might squish the mousse layer beneath).
- Place the 3rd cake layer, brush with syrup and pipe a dam. Fill with the remaining lemon mousse. Top with the 4th layer, brush with syrup. Set the cake into the refrigerator for about 20 minutes to set the buttercream "dams" and the mousse.
- Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least an hour to set the buttercream and allow the mousse time to gel. Ice the cake with a final coating of buttercream.
- Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Spread the last ½ cup of curd onto the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
- Remove the cake from the refrigerator ½ hour before serving.
Equipment
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Thank you for this recipe. Do you think the lemon curd can be substituted for salted caramel for a salted caramel mousse? Would the quantities need to be adjusted? Thank you.
Sorry, I don’t understand what you’re asking. Are you asking if you could put salted caramel in the cake instead of curd?
Yes, I was wondering if the lemon curd in the mousse can be substituted for salted caramel and what adjustments might be necessary. Thank you.
So you want to make a caramel mousse? The key is the base of the mousse must be thick and flavorful. So it would depend on the texture of your caramel. If it’s very thin you may need more gelatin to set the mousse so it doesn’t leak out of the cake.
I never got one of my 8″ pans back from making something for someone and I’m only now realizing this as I’m ready to (try to) make this cake! Can this be made in a differnt pan such as a bundt pan or one large pan?
A Bundt pan wouldn’t work for this recipe since you couldn’t really turn it into a layer cake. It would be possible to bake the batter in a half sheet pan then cut the half sheet into 4ths to make 4 layers. Then assemble the cake as you could with a round cake.
Hi
I have an abundance of limes. Is it possible to make this cake using limes instead>
Kerrie
NZ
Yes, just substitute with the same measurements.
I’d like to do this as a filling in my son’s birthday cake! Would it work in a 6 layer cake or would that be too heavy for the mousse? Thanks
Do you plan to do the entire cake recipe as is or just use use either the mousse or curd as a filling? If you have six layers just be sure that the filling layers are fairly thin so the whole cake stays together. You want a balance of cake and filling.
I was planning on a basic lemon sponge cake with the mousse and curd filling! Thank you for your advice!
I tried baking this cake twice today. Both times the cake looked fine when I pulled it out, but sunk as soon as I did! So disappointed!
What do you mean by “sunk”? This cake can shrink a bit as it cools but if you slice it open it should be fine.
This is exactly what I was looking for, for my sister’s birthday. Thank you so very much. It sounds dreamy.
where is the video for this recipe ? please
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Can you make the mousse the day before?
Yes. It will set up because of the gelatin, so you’ll have to work it a little to spread it onto the layers.
All I can say is WOW! I missed any cake for my 60 or 61 birthday due to the pandemic, so this year we ordered a lemon cake. We couldn’t even eat it, it was just not good and it made me really sad, a lot of money wasted. I will be making my own cake now and it will be from this recipe! This is exactly what I was hoping for! Thank you!
I love your blog!! My 9 year old son is obsessed with poke cakes and has asked for another one for his birthday this year. Because this curd is stabilized with gelatin, do you think I could poke holes with a wooden spoon part way down my cake layers and then pour warm curd into the cake and then refrigerate to set? I am very tired of the usual artificial jello flavors and want something special this time 😉
I think that should work.
Hello! I made this cake and it was delicious and moist. Had to make two batches of frosting. I had one question. It says you can prepare the lemon curd beforehand. Does this mean even with the gelatin in it. Or do you prepare the lemon curd beforehand bring it back to room temperature and then add the gelatin right before assembling the cake?? I ended up making the cake in one day which took awhile but it turned out great!
Thank you for sharing this recipe!
You can make the lemon curd with gelatin ahead of time. I find that if you bring it back to room temperature and then stir it with a spatula to loosen it up it’s pretty easy to spread. You could also warm it briefly in the microwave and stir. Even if you overdo it and it becomes too soft just chill it again until it’s spreadable. I also have frozen lemon curd with gelatin with great success.
Hi,
I love your directions and am excited to try this reverse creaming method for what sounds like a luscious cake!
I have 2 questions:
1. I made the cake layers but mistakenly used all purpose flour instead of cake flour? How will this affect it? Considering starting over.
2. I am making this for a dinner party in 2 weeks. you mentioned it freezes well. Do I assemble it and then freeze et al or do I freeze just the cake layers and assemble the day of the party?
Thanks,
Elyse
The cake will not be as tender with all purpose flour. I suggest you slice off the top crust and give it a taste to see if you’re happy with it. The cake could be frozen in any state. You can freeze just the layers and assemble later or you can assemble the cake, give it a crumb coat and freeze it. The lemon curd can also be made ahead and frozen. I suggest doing the final icing coat after freezing so it doesn’t get marred in the process.
Hi love this recipe…is it possible to use this recipe in tall cakes?
Hi I want to use this recipe for a wedding cake..will this be possible in two tier cake?
Hi Eileen,
For a couple of years, I have scoured online & cooking magazines to find a moist vanilla cake and even tried several of them with much disappointment!!
So I resigned that a moist cake can only come from a box with all their chemicals included.
Yet, a box cake doesn’t taste good so I proceeded to keep looking. This time I wanted to make a lemon cake for friends and bullseye–I landed on your website!!Hurrah!!
But–even though the LEMON MOUSSE CAKE looked so luscious, I thought this lovely looking cake was beyond my skill. BUT after reviewing the recipe, I realized your clear and precise way to explain prompted me to make the cake!
I made the lemon mousse cake and not a crumb was left after served to our guest- even the recipe was requested!
I believe what you said about following the recipe EXACTLY (and your creation a delicious moist, tender cake recipe)- was my success!
Thank you for sharing with us your exceptional recipes and being a helpful and easy to understand instructor!!
Karen Ofsthun
Thanks, Karen!
Hi Eileen,
As intimidating as this cake looks, it also looks SO amazing, that I think I’m going to try it…. I absolutely have to!! My friend wants a lemon birthday cake, and this looks like the holy grail of lemon cakes!
I have one question. (If this was already covered and I missed it, I apologize.) Could you provide the specific (or suggested) measurements for the lemon extract, lemon zest and limoncello that you add to the buttercream? I am a little worried about getting that wrong.
Thank you so much!
Jenny
Hi Jenny, I usually use the zest of 1 lemon and a teaspoon of extract. I would start with a tablespoon of Limoncello and add more until you get a flavor you like.
Hi Eileen! I’m so excited to make this cake for Easter. When making the lemon curd can i use the limoncello to bloom the gelatin instead of water? Also, when you put the butter in with the gelatin is it melted or room temp butter? Will the heat of the lemon and egg mixture be warm enough to melt the butter? Thank you!
YES, to limoncello! The curd is hot enough to melt the butter and gelatin (unless the butter is frozen or super cold).
Eileen, I’m excited to be making this cake for my 40th birthday this weekend. I am vegetarian and so hoping you might be able to direct me on a good substitute for the gelatin in the mousse. I used arrowroot starch in the curd and it turned out great. Can I use that in the mouse as well? Any directions on how much and how specifically to do so? Or would you recommend I use pectin, agar agar, or some other thickener? Or would it be fine without the added thickener since the curd is thickened already? Thank you for your help!
I don’t have a great deal of experience with arrowroot or agar agar. I put gelatin in the mousse so it will hold it’s shape when the cake is sliced. The buttercream dam will hold the mousse in place until the cake is cut. I think you might be OK without any thickener. The slices might just be a little soft on the plate. In other words, the slice wouldn’t be able to stand up the way it is in the photo. But will work find laying on the plate.
@Eileen Gray, Okay great, thank you!
@Eileen Gray, Okay, so as a follow up…the mouse was NOT thick enough…& the buttercream either too warm or just not strong enough to hold it, lol. The first layer was fine. Even the second layer was okay. By the time I started with the third layer though everything started collapsing and pushing out the sides, then sliding off! Lol! It was a disaster unfortunately. Maybe I should’ve refrigerated it between layers, I don’t know. Really though, I think this illustrates the need for both the curd AND the mousse to be quite thick and strong! I do NOT recommend skipping the gelatin/thickener stages! I wish I could attach pictures of the disaster for illustrative purposes. You’d get a good laugh!
Sorry that happened. I’ve made this cake, literally, hundreds of times because it was the most popular flavor for my cake business. It should be possible to get it to work if your cake layers, the curd and the cream are all well-chilled while you’re working. The buttercream should also be firm enough to hold it all together. Italian Meringue Buttercream can get quite soft in a warm room, so you’d need to make sure it doesn’t get too warm. As you said, if you refrigerated the cake as each layer was added that would probably help too.
my buttercream does not seem to be thickening. Is there anything I can do to help it . How long do I whip it for it to come together?
If your meringue is not completely cooled or your butter is too warm, the buttercream can be soft. Try refrigerating it until it begins to firm up. Then rewhip it to bring to back to the correct texture.
Hi! I’m so happy to find this site. I love baking and appreciate your expertise here. I made this cake yesterday, and when I took it out of the oven, I almost let it cool upside down, but I didn’t because I was worried it would fall out of the pan given the parchment. So, it fell a bit in the middle. but overall the cake still seemed light.
I put it in the fridge so I could assemble today and when I sliced into each layer to divide it, the cake was like a brick. Like zero crumb in some places. I’ve never seen a cake like that.
Any thoughts as to what might have caused that?
I couldn’t say for sure. Perhaps the cake was under baked?
Hi, thanks for this awesome recipe! I made it as a surprise for my coworker’s birthday last year because she loves lemon and she was blown away. I loved it so much I made it again for my birthday…well a year has passes and I’m making it again for her! This year I told her I was making it so she can get excited (she’s been down in spirits lately) . Just wanted to say thank you!!!
That’s wonderful to hear. We can all use a little lift these days.
Regarding flavoring the Italian buttercream, do you replace some or all of the water in the sugar syrup with limoncello or add in at end? Do you still use the tablespoon of vanilla in addition to other flavorings? Thanks,
I just add the flavorings at the end after the buttercream is done. It can take a bit of liquid without separating. I’m not shy with the limoncello or other booze when I flavor the buttercream.
Greetings Ellen, After reading all of the comments, it sounds wonderful. Can you tell me, is the limoncello the “alcohol in the simple syrup?
I’m going to try the attempt to make this cake. Sounds wonderful. Just have a question. Is the alcohol for the simple syrup the limoncello?
Yes.
Hi I am baking a cake for a Bride who is dairy intolerant, so I have chosen a sponge cake, I wanted to use your lemon mousse recipe and have had a hard time finding a good alternative to buttercream. Would it work for me to use margarine in the buttercream? and what would you suggest as an alternative for the whipped cream in the lemon mousse?
Since Meringue buttercream is all about the butter, I can’t say that margarine would be a good substitute. But I honestly haven’t tried it. I haven’t worked with dairy free recipes so I can’t give a good, proven alternative to the cream in the mousse.
Hi there, almost finished making this cake! Is it possible to finish it with a mirror glaze? I’d really like to try, but wasn’t sure.
Thanks,
Kristy
sure.
What a fantastic cake!! I felt like I was in a cake war. It is the most complicated cake that I have baked. I recommend that when you print the directions add the specific items that are in the first printout to the other recipe. For example don’t forget to add the lemon zest and limoncello and it is not spell out out in the cake recipe.
I had a difficult with the butter cream icing getting it to the right consistency but I added powdered sugar and it was great and tasted outstanding.
My hats off to you dear it is great and with a few notes in prep even a country girl can make this cake and look like a professional.
For those that have not thought about this vanilla extract is made with alcohol and vanilla beans with a 6 month cure time. The Lemon cello makes this cake consider it custom lemon flavoring. It is a very beautiful cake and extremely delicious.
Thanks
Sheila T
Ok thanks
I’d love to see a photo when you’re done. You can post it on any social media and tag Baking Sense or post it to the Baking Sense Facebook page. Also, I have a private Facebook Group, Baking Sense Recipe Workshop (anyone who asks will be admitted). It’s a great place to ask recipe questions and get answers from a great group of bakers.
Hi again
I just had one more question
Could I make the mousse the night before and leave in the fridge overnight or no
You can, but it will set up and you’ll have to work it a bit to spread it evenly on the layer. When the mousse is freshly made it’s very soft and spreadable. I find the best way to work ahead is to have all the components made; the cake, the curd, the syrup, the icing. Then the day you’re ready to assemble gather all the components, make the mousse and assemble the cake. The mousse comes together pretty quickly.
I was going to make the curd orange instead of lemon and was thinking of icing the cake with the chocolate ganache
Oh, ok. Orange and chocolate are a great combination.
Hi,
I was wondering can I use chilled ganache for the ‘’dam’’ instead of buttercream
Thanks
Sure. But would you use dark chocolate ganache or white chocolate ganache?
Dark chocolate ganache
Well, it’s totally a matter of personal taste, I’m not a fan of lemon and chocolate together. I think the dark chocolate flavor might take over the cake and you’ll loose some of the flavor subtleties. Were you planning to also ice the cake with ganache or just use it as a dam? If you’re going to make buttercream to ice the cake it’s easy enough to use it for the dam.
Do you have an estimated calorie count per serving?
I don’t. But you can run the ingredients through one of the many calorie estimators on the internet to get an idea.
Eileen,
Can’t believe I am lucky enough to have come across your amazing site! Was looking for a really nice birthday cake for my son and this lemon mousse cake fits the bill. Am making this at the weekend. I think your tips and advice are brilliant and you are very good to reply to everyone!
Thanks, Annette. Let me know if you have any questions.
I made this cake for Easter, had 19 people over and have just 2 slices left. Everyone absolutely loved it! It was a beautiful warm day here yesterday and the cake was so refreshing! This cake will be the new family holiday favorite! For my first time making this, I made it over two days following the steps exactly and it turnined out (almost perfect = mine didn’t look quite as pretty as the picture) but I’m sure the next time I make it, it will take less time and be as pretty as the picture. I did use the Limonchello which made it so flavorful.
Thank you so very much for sharing your recipe!
That’s wonderful Trish. If you got a photo please feel free to tag me on social media. I’d love to see it.
Hi Eileen, I made this cake last week and left the icing and cake its natural vanilla flavor, however I did the filling as directed. This cake came out so beautiful. My family said it looked like a wedding cake, very fancy!! The cake was a bit of a project, but I had so much fun. I am making this cake again tomorrow with my daughter. Thank you so much for sharing your recipes. I am also planning to make the chocolate chip cake as well. Again thank-you. Sheila
Thank you so much for the feedback, Sheila. Please let me know if you have any questions when you make the Chocolate Chip Cookie Cake.
Hi Eileen! This cake looks so delicious. Do you think I could add coconut flakes between the layers? Also, do you have a recipe for a southern Caramel cake? Thanks for your help.
Sure, coconut would taste great in this cake. I don’t have a recipe for southern Caramel cake. But maybe I’ll do a little research and put it on my list. Thanks!
I love your site and I have made almost all of the curd recipes delicious. But, when I saw this cake I thought oh my have to make it I love lemon and it is so summer to me. I have been on an orange and lemon kick since it became warm. Oh and orange curd is really good, I put it in a cheesecake and on top in swirls everyone loved it. The thing I was wondering about is you spoke of a video of your assembling the cake I checked the whole page I saw no video or any link to find one? Thanks for all your professional tips they really have improved my baking skills.
Hi Debbie. If you’re looking at the post on a mobile device the video will appear right before the recipe card. If you’re reading the post on a desktop device the video is “sticky”, meaning it appears at the top of the page then follows on the right sidebar as you scroll through the post.
I originally wasn’t going to make a cake for my birthday, but I love lemon and saw this recipe and had to make it. the flavor is good, but the cake itself came out somewhat dense and didnt rise much. I always use new ingredients when baking and im not new to baking. Still good, I was just hoping and expecting for a lighter/fluffier texture, so that was disappointing. The lemon mousse is pretty amazing though.
Hi Melissa, taste is always subjective. This is a butter cake and would not be considered “fluffy” but is more tender and rich. Glad you liked the mousse. You can certainly use the mousse with your favorite cake recipe.
I am able to eat this in the cafe, at lunch and at dinner without any problems .. hahaha .. it looks delicious .. The problem is that it is not everyone who knows how to make a good lemon mousse .. Congratulations on the article .. I will try do next weekend ..
Hi, I assembled this cake last night. I decided to just put the mousse in all three layers instead of two layers and just the curd on top. I crumb coated it and it set in the frig all night. It looks beautiful right now but, now I’m wondering if the mousse layers will be too thin. I wish I could just cut into it and take a peak, lol. Do you think it will be Ok? I’m taking it to a wedding rehearsal dinner tomorrow evening.
The mousse layers will be a little thinner than you see in the photo, but I think it will still taste good. Did you use the syrup on the layers? If so, that will keep the whole thing nice and moist. Also, put a generous layer of buttercream on the final coating and I think the guests will love it.
Hello,
I’m in the process of making this but made the lemon curd last night. Now it is has set up quite thick. Is there any way to thin it out now? Or will I just need to try to work as is?
The gelatin will make the curd thick. I like to use a spatula to soften the curd before spreading it into the cake layer. Just use a spatula to scrape through the curd to soften it a bit.
Thank you! This cake was AMAZING! I made it with your white cake recipe for my mom for mother’s day. I skipped the syrup because I wanted to taste the cake as-is, since I hadn’t made it before. It was perfect. It will become a go-to recipe.
That’s great, Vanessa. I hope your mom enjoyed it. It’s one of my mom’s favorite cakes.
My son and his family have come and gone. They called to say what a wonderful visit they had and are still raving about this wonderful cake. I had to bake it 3 times to get it right,, It was a fabulous showstopper. I learned so much. I also made the homemade marshmallows. I changed the flavoring to almond for my daughter in law. These were a real hit. I love tis web site.I am going to look for my next culinary adventure from Eileen’s recipes.
Well, thanks Suzanne. I’m so glad you’re having fun trying the recipes.
I am not much of a baker.Rarely ever making a cake from scratch. But this cake recipe has all the bells and whistles to to make me think it comes directly from heaven. I have now attempted to make it 3 times. And failed 3 times. It tastes ok but the layers do not raise more 2 inches each. I first made it in 9 inch pans. And thought maybe the learners were old so bought new baking soda and baking powder and again did not raise more than 2 inches. The third time I bought new 8 inch pans and did not grease the sides as I had previously. I thought this will be it!!!!!!Wrong……Still to flat to slice to make 4 layers. This time I was so sure I would succeed that I made the syrup with the limoncello, the lemon curd and attempted the Italian Meringue buttercream. The curd and syrup are good The buttercream not so much. The consistency does not feel right. My kids are coming from out of state and I wanted the perfect cake…….I have tomorrow to make a final attempt…….
help
Hi Suzanne, It’s hard to tell what’s happening without knowing every single detail of how you made the cakes. I’ve been making this recipe for more than 10 years and it always rises for me. But, when you split the cakes each layer will be just 1″-1 1/2″ tall. I do that purposely because I prefer 4 thinner layers to 2 thicker layers. I like to have more filling:cake ratio, if you get what I mean. You can see how thin each layer is in the video. Italian Meringue Buttercream should be light and fluffy, but it is less sweet and more buttery than American buttercream or canned buttercream. Not sure if there was a problem with making the buttercream or maybe it’s a different consistency than you’re used to. Sorry I can’t help more. If you have other specific questions I’d be happy to answer. Eileen
Oh. My. Yum! I made this cake for Easter and it was a hit. Not something you want to make on the fly, but totally worth the effort. I couldn’t find Limencello so I’ll be keeping an eye out for some or maybe give making it from scratch a go. Thank you for sharing your recipe!
So glad you liked it, Elizabeth. It’s been a favorite for years. If you can’t find limoncello, try using a little vodka with lemon zest.
Can you make the mouse the night before and store it in the fridge?
Thanks,
Kim
And if I make it the night before can I put it in a piping bag to help put it on the cake evenly?
Thanks again!
Sure, that might make it easier. Just use a large tip. Just don’t forget the buttercream dam to keep the mousse in.
I used a piping bag and it worked really well.
Hi Kim. You can make the mousse ahead, but the gelatin in the mousse will set up in the refrigerator. It will be a little more difficult to spread it on the layers. Pipe the dam of buttercream as described in the recipe and scoop the mousse onto the layer. You’ll have to squish the mousse into place a bit since it won’t be soft and flowy, as it is in the video. If you are making all the components the night before it might be just as easy to assemble the cake the day before as well. It will hold up for several days in the refrigerator. Please let me know if you have any other questions.
How generous are you with brushing on the syrup? Do you soak the cake through?
Hi Alexi – Since this isn’t a sponge cake you don’t want to completely soak the cake. A butter cake won’t absorb the syrup the way a sponge cake will and if it gets too wet it will become gummy. For the Luscious Lemon Mousse Cake the syrup is there more for flavor than for moistness. You want to use up the amount of syrup listed in the recipe. That means for each layer you’ll brush 1/4 of the syrup. Enjoy!
I don’t drink alcohol but would like to try the Limoncello if possible. Does it get hot enough to cook out the alcohol, or should I just stick with water? Thank you!
Hi Merianne, not it doesn’t get hot enough to cook out the alcohol. I’ve made this cake using lemon zest and juice in the syrup to replace the limoncello. It’s a different flavor, but still tasty.
Can I coat this cake in rolled fondant? Thank you!
Yes, I used to do it all the time for wedding cakes. Just make sure the cake is cold when you’re working on it so it will keep it’s shape. Since the filling has cream in it you should refrigerate the cake until an hour or two before serving. To prevent the fondant from “sweating” in the refrigerator cover the entire cake in plastic wrap or put it in a cake box when it’s in the refrigerator.
Making the lemon mouse cake. Not sure how much flavoring,limoncello, and zest to use in the Italian buttercream since you said add to taste???
I would start with the grated zest of 1 lemon and a couple of tablespoons of limoncello. You can add more limoncello or a little lemon extract to adjust the taste to your liking.
I purchased Limoncello and baked with it this Christmas and it was lovely. I am so excited to try this since I had planned on making a layer lemon cake. I would like to use my 4 Nordic Ware Celebration cake pans which are 9x9x.75 and 21/2 cup capacity. I don’t want the layers to turn out too thin. Thanks……
Hi Lorraine, I LOVE baking with Limoncello. It has such a great flavor and the alcohol enhances the other flavors. Are the pans round? If you bake 4 thinner layers just keep an eye on them in the oven since they will bake faster. Enjoy!
A lot of of this amazing cake is made ahead of time, I love that. Can you also make the mousse ahead of time?
Hi Will, you can make the mousse ahead of time. It will be just a little harder to spread onto the layer once the gelatin is set. But I have done it.
Can you use a different buttercream recipe? This one looks a little tricky and I don’t have a thermometer.
Sure, you can use your favorite buttercream recipe.
My cousin has asked me to make her wedding cake and she loves lemon. This recipe seems so perfect for her special day. However, her venue doesn’t have a refrigerator and I will be assembling this on site. How long will the mouse be stable without refrigeration? Thank you in advance.
Hi Shonie. I made hundreds, if not thousands, of wedding cakes with this flavor. How big will the cake be? Unless you’re talking about a summer, outdoor wedding or a summer wedding in a venue without air conditioning, the cake can stay at room temperature for several hours. In fact, it tastes better if it warms up a bit to soften the buttercream & cake. I would take the cake right from the refrigerator and deliver to the venue. Set up the cake and several hours later when they’re ready to cut & serve it should be ready to eat. If it’s a very small, 1 tier cake, the time it’s left out should be shorter. Again, a lot will depend on the size of the cake and the venue.
Can this cake be assembled and frozen for 30 days or so? I have to make it for a school’s fundraising event and I’m not sure if mousse freezes well.
Hi Becky. The assembled cake does freeze well. I used to make sheets of this cake, slice it up and freeze it for wedding cake samples. I tasted a friend’s wedding cake topper after 3 months in the freezer and it was still good. The key is to freeze it properly. You should wrap the assembled cake 2x in plastic wrap. Make sure the plastic is touching the entire cake with no air pockets. Then wrap it in aluminum foil. Keep it in the coldest part of the freezer and make sure it doesn’t go through any defrost cycles. Take the cake out and defrost in the plastic wrap. I would recommend wrapping the cake after it is crumb coated then ice the cake with the final coating after it defrosts. That way the finish will still be nice.
I would love to make this for my daughter’s wedding, but am worried about the mousse. Is there a way to make the mousse or something as a replacement, that I wouldn’t need to worry about it setting out for the wedding? Thanks!
What a gaw-jus cake! I love cakes with both filling and icing between the layers. We have a Meyer lemon tree in our backyard that’s a work horse and produces year round. I’m always drumming up lemon recipes. Thank you for sharing.
my birthday is tomorrow and I would so want this for my birthday, this cake looks amazing and I am swooning about the lemon mouse and it just looks so among perfect.
the most refreshing cake İ’ve seen today. thank you for sharing this..can’t wait to try it in my kitchen soon. xoxo
Is a certain brand of limoncello that you use and like. My husband loves all desserts lemon!
Hi Cindy. I like Caravella Limoncello. It’s the brand I’ve been using for 10 years.
Good to know about tempering the gelatin into the mousse, I think I will practice that before trying the cake.
I don’t think I’ve tried a cake like this before. My mom’s birthday is in about a month I think this will be perfect for her. Thanks for sharing!
Thanks, I hope she likes it!
I think I just died and went to cake heaven. I think this is what I want for my birthday cake this year! I love delicate white cake with lemon filling – but limincello too? That’s just too good! Mmm mmm mmm!
Thanks!