If you’re looking for a dessert that’s light, fruity, and irresistibly creamy, then this Lemon Raspberry Mousse Cake is just what you need! The perfect blend of zesty lemon, sweet raspberries, and airy mousse makes this cake a refreshing treat for any occasion. Whether you’re celebrating a special event or simply indulging in a weekend dessert, this cake delivers elegance and flavor in every bite.

What Makes This Cake Special?

Unlike traditional dense cakes, this mousse cake is light and airy, making it a fantastic choice for warm weather or after a heavy meal. The tartness of the lemon beautifully complements the natural sweetness of the raspberries, creating a well-balanced and refreshing flavor profile. Plus, the smooth, velvety mousse texture adds a touch of sophistication that’s bound to impress.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs – A buttery, crunchy base for the mousse.
• ¼ cup granulated sugar – Adds a hint of sweetness.
• ½ cup unsalted butter, melted – Binds the crust together.

For the Lemon Mousse:

• 1 cup heavy cream – Whipped to soft peaks for a light texture.
• ½ cup lemon juice – The key ingredient for a bright citrus flavor.
• 1 tablespoon lemon zest – Adds extra depth and fragrance.
• ½ cup granulated sugar – Sweetens the mousse perfectly.
• 1 teaspoon vanilla extract – Enhances the flavor.
• 1 tablespoon gelatin powder – Helps set the mousse.
• 3 tablespoons water – To dissolve the gelatin.

For the Raspberry Layer:

• 1 ½ cups fresh raspberries – Brings natural sweetness and tartness.
• ¼ cup granulated sugar – Balances the tartness of the raspberries.
• 1 teaspoon cornstarch – Thickens the raspberry filling.
• 2 tablespoons water – Helps dissolve the cornstarch.

For Garnish:

• Fresh raspberries and lemon slices – For a beautiful, elegant presentation.
• Whipped cream – Optional, but adds a delicate finishing touch.

How to Make It

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely.

Step 2: Make the Raspberry Layer

In a small saucepan, combine the raspberries, sugar, cornstarch, and water over medium heat. Stir constantly until the mixture thickens and the raspberries break down into a smooth sauce. Let it cool to room temperature.

Step 3: Prepare the Lemon Mousse

In a small bowl, sprinkle the gelatin powder over water and let it sit for 5 minutes to bloom. Then, heat it gently until dissolved.

In a large bowl, whip the heavy cream to soft peaks. In another bowl, mix the lemon juice, zest, sugar, and vanilla extract until combined. Slowly add the dissolved gelatin while whisking. Gently fold in the whipped cream until smooth.

Step 4: Assemble the Cake

Pour half of the lemon mousse over the crust and spread evenly. Add a layer of the raspberry mixture, then top with the remaining mousse. Smooth the surface and refrigerate for at least 4 hours, or until fully set.

Step 5: Garnish and Serve

Before serving, remove the cake from the springform pan and garnish with fresh raspberries, lemon slices, and whipped cream. Slice and enjoy this refreshing, airy delight!

A Dessert That Feels Like Sunshine

The Lemon Raspberry Mousse Cake is the ultimate treat for anyone who loves a balance of tangy, sweet, and creamy flavors. It’s elegant yet simple, making it perfect for both special occasions and casual indulgence. Light, refreshing, and bursting with fruity goodness—this is a dessert you’ll want to make again and again!