A refreshing and creamy lemon cake perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a springform pan by greasing it and lining the bottom with parchment paper.
Using parchment paper ensures the cake releases easily from the pan.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Creaming incorporates air, which helps the cake rise.
Add the eggs one at a time, beating well after each addition, then mix in the lemon zest.
Adding eggs one at a time ensures they are fully incorporated.
In another bowl, whisk together the flour, baking powder, and salt.
Whisking aerates the dry ingredients, making them easier to mix.
Add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter, which can make the cake dense.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Let the cake cool completely before removing it from the pan.
Cooling prevents the cake from breaking when removed from the pan.
In a saucepan, combine sugar, lemon zest, and lemon juice. Heat until the sugar dissolves.
Stir constantly to prevent the sugar from burning.
In a bowl, beat the eggs and slowly add the hot lemon mixture while whisking.
Tempering prevents the eggs from curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Stirring constantly ensures even cooking and prevents lumps.
Dissolve the gelatin in cold water and add it to the lemon mixture. Let cool.
Cooling the mixture prevents the cream from melting when folded in.
Whip the heavy cream to soft peaks and fold it into the cooled lemon mixture.
Folding gently retains the airiness of the mousse.
Cut the cooled cake into two layers. Place one layer in the springform pan, add half the mousse, then the second layer, and top with the remaining mousse.
Using a springform pan helps maintain the shape during assembly.
Refrigerate the assembled cake for at least 6 hours to set.
Chilling ensures the mousse sets properly.
Remove the cake from the pan, smooth the sides if needed, and garnish as desired before serving.
Use a warm knife to smooth the sides for a professional finish.
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