Lemon Cake with Raspberry Mousse

Indulge in the irresistible combination of bright citrus and luscious berries with this Lemon Cake with Raspberry Mousse, a show-stopping dessert perfect for any occasion. This recipe features a tender, zesty lemon cake made with fresh lemon juice and lemon zest, paired with a fluffy, velvety raspberry mousse crafted from real raspberries and lightly sweetened whipped cream. The addition of a touch of raspberry jam and a hint of gelatin ensures a perfectly smooth mousse that holds its shape between the cake layers. Whether you're hosting a springtime gathering or looking for an elegant holiday dessert, this cake is as beautiful as it is delicious. Finish it with a garnish of fresh raspberries or a dusting of powdered sugar for a professional-looking presentation. Refrigerate to allow the mousse to set fully, and savor every bite of this vibrant and refreshing treat! Keywords: lemon cake recipe, raspberry mousse, citrus dessert, berry dessert, layered cake recipe.

Nutriscore Rating: 42/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 units Large eggs
• 0.25 cup Lemon juice
• 2 tablespoons Lemon zest
• 1 cup Whole milk
• 1.5 cups Heavy cream (for mousse)
• 0.5 cup Powdered sugar (for mousse)
• 1 cup Fresh raspberries
• 0.5 cup Raspberry jam
• 1 teaspoon Gelatin powder
• 2 tablespoons Cold water

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition.

Step 5

Mix in the lemon juice and lemon zest.

Step 6

Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

Step 10

To prepare the raspberry mousse, sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl. Let it bloom for 5 minutes.

Step 11

In a microwave or over low heat, dissolve the gelatin completely. Let it cool slightly.

Step 12

In a blender, puree the fresh raspberries and push the mixture through a fine-mesh sieve to remove the seeds.

Step 13

Combine the raspberry puree, raspberry jam, and dissolved gelatin in a bowl and mix well.

Step 14

In a large bowl, whip the heavy cream and powdered sugar to stiff peaks.

Step 15

Gently fold the raspberry mixture into the whipped cream until no streaks remain.

Step 16

To assemble, place one cake layer on a serving plate and spread an even layer of raspberry mousse on top.

Step 17

Place the second cake layer on top and spread a thin layer of raspberry mousse over the top and sides for a light crumb coat.

Step 18

Chill the cake for 30 minutes, then apply a final, smooth layer of mousse if desired.

Step 19

Decorate with fresh raspberries, lemon zest, or a dusting of powdered sugar.

Step 20

Refrigerate for at least 2 hours before serving to set the mousse fully.

Nutrition Facts

Serving size	(2197.9g)

Amount per serving	% Daily Value*
Calories	6695.8

Total Fat 351.4g	0%
Saturated Fat 214.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1691.0mg	0%
Sodium 2638.1mg	0%
Total Carbohydrate 831.9g	0%
Dietary Fiber 18.5g	0%
Total Sugars 572.0g
Protein 77.0g	0%

Vitamin D 384.0IU	0%
Calcium 803.6mg	0%
Iron 19.1mg	0%
Potassium 1566.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 4.5%

Carbs: 48.9%