A lemon mousse cake needs exactly two things done right: a sponge that doesn’t collapse and a filling that sets firm. This one handles both with a thin, springform-baked sponge as the base and a mousse of whipped cream, yogurt, and lemon that firms in the fridge rather than in the oven. Cold, sharp, and lighter than a cheesecake, it works at the end of any meal where you want dessert to feel like a reset rather than a burden. Chill it overnight and the texture improves considerably.
How to Make Lemon Mousse Cake
The sponge base
Fold the stiff egg whites into the yolk mixture gently; overworking deflates what you just built. Spread it thin in the springform pan and bake for ten minutes at 200°C. It should be just set and pale golden. Overbaked sponge goes dry and pulls away from the sides.
Building the mousse
Whip the cream to stiff peaks before folding in the yogurt, sugar, and lemon. The yogurt loosens the mixture slightly, so don’t under-whip the cream at the start. Lemon zest sharpens the flavor more than juice alone, so use both if you want a pronounced citrus edge. 
Setting time matters
Pour the mousse over the cooled sponge and refrigerate for at least four hours. Overnight is better. Run a thin knife around the edge of the springform ring before releasing it to avoid tearing the mousse layer at the sides.
Lemon Mousse Cake
- Total Time: 30 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Creamy lemon mousse atop a light sponge cake. A refreshing dessert perfect for any occasion.
Ingredients
- 3 eggs
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 lemon
- 13 oz (400 ml) whipping cream
- 12 oz (360 g) yogurt
- 3 oz (100 g) sugar
- 1 tbsp vanilla extract
Instructions
- Prepare the sponge: Separate egg yolks and mix them with sugar and vanilla until light and foamy. Add sifted flour. Beat egg whites until stiff peaks form, add to the mixture, and combine. Spread the mixture into a greased springform pan (24 or 26 cm).
- Preheat oven to 392°F (200°C).
- Bake for 10 minutes. Let cool.
- 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 the fridge overnight.
Notes
- To achieve a smoother mousse, ensure your whipping cream and yogurt are thoroughly chilled before beating.
- For a more intense lemon flavor, add the zest of two lemons instead of one.
- Store the assembled cake in the refrigerator for up to 3 days; the mousse may slightly soften over time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I use store-bought sponge cake for the base?
You can, but the homemade sponge only takes 10 minutes to bake and has a lighter texture. If you use store-bought, slice it thin so it doesn’t overpower the mousse layer.
How long does this cake keep in the fridge?
It stays good for up to 2 days covered in the fridge. The mousse will soften slightly over time, so it’s best served within 24 hours for the best texture.
Can I substitute the yogurt with something else?
Cream cheese or mascarpone will work but will make the filling richer and denser. Greek yogurt is the closest swap if you want to keep the tangy, light quality of the original.
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.
That’s great to hear Constance!
Hi, what sugar do you suggest for the sponge and the cream please?
Thanks!
Alexandra
Hi, I want to make this but what yogurt would i use?
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
Danielle
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 ??
Thanks
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.