Best 5 Lemon Cake With Whipping Cream Mousse Recipes

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Indulge in a culinary delight with our tantalizing Lemon Cake with Whipping Cream Mousse, a symphony of flavors that will elevate your taste buds to new heights. This heavenly creation begins with a moist and fluffy lemon cake, infused with the vibrant zest and tangy sweetness of fresh lemons, promising an explosion of citrusy goodness in every bite. Perfectly complementing the cake is a luscious whipped cream mousse, light and airy, with a velvety texture that melts in your mouth. The mousse's delicate sweetness harmonizes perfectly with the zesty lemon notes, creating a harmonious balance of flavors that will leave you craving more. This recipe provides detailed instructions for both the lemon cake and the whipped cream mousse, ensuring a seamless baking experience. Whether you're a seasoned baker or just starting your culinary journey, this recipe caters to all skill levels. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure!

Let's cook with our recipes!

LEMON MOUSSE CAKE



Lemon Mousse Cake image

Yes, you CAN make a perfectly finished cake! By pouring a tart lemony mousse onto the outside of the cake, you create a flawless dessert once unmolded!

Provided by Anna Olson

Categories     bake,Citrus,dessert,eggs and dairy,Party Favourites

Yield 1 serving

Number Of Ingredients 18

6 egg
1 cup sugar
1 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted
½ tsp vanilla
2 Tbsp lemon juice
zest of one lemon
3 Tbsp sugar
1 Tbsp lemon juice
2 Tbsp water
1 ½ Tbsp powdered gelatin
½ cup lemon juice
zest of one lemon
1 cup whipping cream
3 egg
5 ½ Tbsp sugar

Steps:

  • Preheat oven to 350 F. Line the bottom of an 8-inch springform pan with parchment but do not grease pan.
  • Warm eggs in their shells in a bowl of hot water for 2 to 3 minutes.
  • In a mixer or with an electric beater, whip eggs with sugar over high speed for15 minutes.
  • Sift together flour, baking powder and salt.
  • In a separate bowl mix butter, vanilla, lemon juice and zest. With the mixer on medium low speed, add flour mixture all at once. Let mix 30 seconds and add butter mixture all at once.
  • Pour batter into pan and bake for 30-40 minutes, until cake springs back when you touch it.
  • Heat sugar, lemon juice and water together until sugar is dissolved. Set aside.
  • Soften gelatin in lemon juice with lemon zest added.
  • Whip cream to soft peaks and chill.
  • Warm eggs in their shells in warm water for 2 to 3 minutes.
  • Whip eggs with sugar on high speed for 5 minutes. While eggs are whipping, melt gelatin mixture over low heat, stirring. When eggs have doubled in volume, fold in whipped cream by hand. With mixer on low speed, add gelatin mixture and blend for 10 seconds.
  • Place an 8-inch ring mold (or springform pan ring) on a plate. Trim sponge cake to6 inches in diameter and slice into 2 horizontally.
  • Place one disc inside the mold. Brush lightly with lemon syrup. Pour half of the mousse over the cake, letting it spill over the sides.
  • Spread mousse with a palette knife, getting mousse into every space. Place second cake disc on top of mousse and brush with syrup.
  • Pour the rest of the mousse on top and spread evenly. Chill for 3 hours.
  • Removing the mold is easy with the use of a blow dryer! Blow hot air over metal ring to warm slightly. Gently lift mold (if it seems to be sticking, keep warming with the dryer.) You will have a cake with sharp edges and perfect sides!
  • Garnish cake in the center with fresh berries.

LEMON CAKE WITH WHIPPING CREAM MOUSSE RECIPE - (4.5/5)



Lemon Cake with Whipping Cream Mousse Recipe - (4.5/5) image

Provided by á-24895

Number Of Ingredients 6

1 package Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 (10-ounce) jar lemon curd
2 teaspoons lemon peel, grated

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

LEMON MOUSSE CAKE



Lemon Mousse Cake image

Lemon Mousse Cake sounds like a dessert you would find on a restaurant's menu, but take a look. It's two steps and made-from-a-mix easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h3m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
  • In medium bowl, gently stir pie filling into frosting.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

Nutrition Facts : Calories 370, Carbohydrate 52 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 39 g, TransFat 2 1/2 g

SIMPLE LEMON MOUSSE



Simple Lemon Mousse image

This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2/3 cup sugar
2 tablespoons cornstarch
Dash salt
3 large egg yolks
2/3 cup whole milk
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 cup heavy whipping cream
Lemon slices, optional

Steps:

  • In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 8 servings

Number Of Ingredients 6

2 packages lemon instant pudding
Milk, amount depends on pudding brand, check panel on box
2 cups heavy cream, whipped
2 rounded tablespoons sugar
1/2 pint raspberries, for garnish
Store bought butter cookies or shortbread rounds

Steps:

  • In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

Tips:

  • Using the right ingredients: Make sure to use fresh lemons for a brighter, more flavorful cake. Use high-quality whipping cream for a mousse that is rich and creamy.
  • Creaming the butter and sugar together thoroughly: This will help to create a light and airy cake batter. Cream the butter and sugar together for at least 2 minutes, or until the mixture is light and fluffy.
  • Adding the eggs one at a time: This will help to prevent the cake batter from curdling. Add the eggs one at a time, beating well after each addition.
  • Not overmixing the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter only until the ingredients are combined.
  • Baking the cake at the right temperature: The cake should be baked at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Chilling the mousse before serving: This will help the mousse to set and become more firm.

Conclusion:

This lemon cake with whipping cream mousse is a delicious and refreshing dessert that is perfect for any occasion. The cake is light and fluffy, with a bright lemon flavor. The mousse is rich and creamy, with a delicate lemon flavor. This cake is sure to be a hit with everyone who tries it!

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