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Lemon Mousse Cake

Lemon Mousse Cake

Lemon Mousse Cake

This creamy and refreshing lemon mousse cake is perfect for any time of the year and is super simple to make.
By Tamara Novakoviç

Lemon Mousse Cake

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Lemon Mousse Cake

Lemon Mousse Cake

  • Author: Tamara Novakovic
  • Total Time: 8 hours 10 mins
  • Yield: 4-6 1x


This creamy and refreshing lemon mousse cake is perfect for any time of the year and is super simple to make.



Sponge cake

  • 3 eggs
  • 3 tbsp sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract


  • 1 lemon
  • 13.5 oz (400 ml) whipping cream
  • 12 oz (360 g) yogurt
  • 3.5 oz (100 g) sugar
  • 1 tbsp vanilla extract


  1. First, prepare the sponge. Separate yolks and mix them with sugar and vanilla until light and foamy. Add sifted flour. Beat whites until stiff peaks form, add to the mixture, combine. Spread the mixture into greased springform pan (24 or 26 cm).
  2. Preheat oven to 392 F (200 C).
  3. Bake for 10 minutes. Let cool.
  4. In the meantime, prepare the filling. Beat whipping cream until stiff peaks form. Combine yogurt with sugar, zest and juice from 1 lemon and vanilla. Then combine with whipped cream. Spread evenly over sponge cake. Let cool in fridge over night.
  • Prep Time: 8 hours
  • Cook Time: 10 mins
  • Category: Dessert


View Comments (7)
  • The filling was delicious but my sponge cake base was the texture of an omelette. When I make this next time I will opt for a regular sponge or biscuit base.

  • Could i make this with strawberries instead using puree strawberries and strawberry extract instead of vanilla and 1 lemon but all other ingredients as per recipe would it turn out ok ??

  • This is a fabulously yummy cake. I just made it for New Year’s Eve to great applause.

    It is so light, with a wonderful creamy texture. The mix of whipped cream and yogurt is brilliant.

    The perfect dessert with only 2 TBSp of flour!

    Thank you Tamara and a very Happy New Year to you


  • Delicious, and I find the recipe versatile:. I used half a cup of lemon juice, honey instead of sugar (didn’t measure, just 4 long squeezes of the honey bottle), about 3/4 of the required heavy cream (didn’t have enough on hand), used 1.5 tbsp gelatin to help it set, and used graham cracker crumb bottom. Made individual ones instead of a whole cake.

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