Get ready to have your taste buds Tingle! This Lemon Mousse Cake will leave you wanting more.

I am not sure when I first discovered the love of lemon mousse cake, but I can assure you that I have now been obsessed with it for as long as I can remember. My dad is definitely no stranger to this cake, and I can honestly say that he loves it just as much as I do. He probably appreciates it even more, because he is not as picky when it comes to food as I am. I have never seen him taste anything that he didn’t love, and that is definitely true for lemon mousse cake.

If you have never had this cake, then you are in for a treat. Its flavor is unmistakably lemon, but it is also rich and decadent. It is perfect for a celebratory dessert, or just because you deserve it. My dad and I usually have some kind of lemon mousse cake together on special occasions, and I can guarantee that you will love it too. Just trust me on this one.

-What are the ingredients?
-How do you make the mousse?
-Is the mousse gluten-free?
-What kind of lemon juice do you use?
-How do you color the mousse?
-What is the cake’s consistency?
-What is the cake’s flavor?
-Can the cake be served chilled or at room temperature?
-What is the cake’s height and width?
-How many servings can the cake serve?
-Is the cake recipe easy to follow?
-Can I make minor substitutions to the recipe?
-Is the cake recipe vegan?
-Is the cake recipe lactose-free?

Luscious Lemon Mousse Cake Recipe

Ingredients:
1 3-inch cake layer ( Rich Devil’s Food Cake)
1 cup granulated sugar
3 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1/2 cup heavy cream
1/2 cup fresh lemon juice

Directions:
1. Preheat oven to 350°F (175°C). Grease and flour one 9×13 inch baking pan.
2. Cut cake layer into thirds and place in prepared pan. Do not trim off any extra cake.
3. Beat together sugar, eggs and flour blend until smooth.
4. Combine baking powder, vanilla extract and chocolate chips and sprinkle over cake layer.
5. Pour cream over chocolate chips.
6. Squeeze lemon juice over cream.
7. Bake for 30 minutes or until cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool on a wire rack for 10 minutes before serving.