Directions

Preheat oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but don’t grease the sides.
In a mixing bowl, beat eggs, sugar, and vanilla on high for 10 minutes until pale and tripled in volume.
Reduce mixer speed and gradually fold in sifted flour.

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Mix 1–2 cups of batter with the melted butter, then fold back into the batter gently.
Pour into the pan and bake for 40–45 minutes, or until the top springs back when lightly pressed.
Cool in the pan for at least 2 hours. Run a knife around the edge before removing.

In a saucepan over medium-low heat, combine egg yolks, sugar, lemon juice, and zest. Whisk constantly until thickened (10 minutes).

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Remove from heat and stir in the butter until fully melted and smooth.
Chill until completely cold—this will help set the mousse later.

Place the cooled sponge back into the cleaned springform pan.
If using, drizzle Limoncello evenly over the sponge for extra flavor.
Spread the lemon mousse over the cake in an even layer. Smooth the top with a spatula.
Chill the cake for 4–6 hours, or overnight, until mousse is fully set.

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Remove the chilled cake from the pan and place on a serving plate.
Gently spread the reserved lemon curd on top.
Whip the cream, vanilla, and sugar, and pipe or spoon around the edges.
Garnish with candied lemon peel, fresh mint, or powdered sugar.

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Remove peel from a lemon, slice into thin strips.
Simmer sugar and water in a saucepan, add peels, and cook for 15–20 minutes.
Remove and toss in sugar to coat. Let dry on parchment.

Tips & Variations

Make it a low-carb dessert: Swap flour with almond flour and use erythritol or monk fruit in the sponge and curd for a keto recipe version.

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Add protein: Stir a scoop of vanilla protein powder into the mousse for a high-protein snack alternative.
Gluten-Free? Use a gluten-free all-purpose blend for the sponge.
Make Ahead: Bake the sponge and make the curd a day in advance to simplify final assembly.
Frozen Variation: Freeze the mousse-topped cake for a semi-frozen summer dessert.

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Refrigerate the finished cake in an airtight container for up to 5 days.
Freeze individual slices (without whipped cream) tightly wrapped for up to 1 month.
Let frozen slices thaw overnight in the fridge before serving.