Limoncello Mousse Cake

Limoncello Mousse Cake


Indulge in the vibrant flavors of Italy with this exquisite Limoncello Mousse Cake. The zesty essence of lemon liqueur perfectly complements the light and airy mousse, creating a dessert that’s both refreshing and decadent. This cake is sure to be the star of any gathering or special occasion.


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons limoncello liqueur
  • Zest of 2 lemons

For the Limoncello Mousse:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 cup limoncello liqueur
  • 2 teaspoons gelatin powder
  • 2 tablespoons cold water
  • Zest of 2 lemons

For the Limoncello Glaze (Optional):

  • 1/4 cup limoncello liqueur
  • 1/2 cup powdered sugar


  1. Prepare the Cake:
    • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest.
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Stir in the limoncello liqueur.
    • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  2. Make the Limoncello Mousse:
    • In a small bowl, sprinkle the gelatin over the cold water. Allow it to bloom for 5 minutes.
    • In a saucepan, heat the limoncello liqueur until warm but not boiling. Add the bloomed gelatin and stir until fully dissolved. Remove from heat and let it cool slightly.
    • In a mixing bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold in the limoncello mixture and lemon zest.
  3. Assemble the Cake:
    • Cut the cooled cake horizontally into two layers. Place one layer back into the cake pan.
    • Pour the limoncello mousse over the first layer and spread it evenly. Place the second cake layer on top.
  4. Refrigerate:
    • Cover the cake and refrigerate for at least 4 hours or until the mousse is set.
  5. Optional: Limoncello Glaze:
    • In a small bowl, whisk together the limoncello liqueur and powdered sugar until smooth. Drizzle over the chilled cake.


  • For a non-alcoholic version, you can replace the limoncello with lemon juice in both the cake and mousse.
  • Ensure the gelatin is fully dissolved in the limoncello to avoid any lumps in the mousse.
  • This cake is best served chilled, making it a refreshing treat on a warm day.

Enjoy the bright and zesty flavors of this Limoncello Mousse Cake! It’s a delightful dessert that’s perfect for any celebration.

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