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Ingredients
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Cake
Lemon Mousse
White Chocolate Ganache
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Lemon Mousse
- 8
Prepare Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes until it blooms.
- 9
Heat Gelatin
In a small saucepan over low heat, dissolve the bloomed gelatin in lemon juice until fully melted. Remove from heat and let cool slightly.
- 10
Whip Cream
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- 11
Combine Mousse Ingredients
Gently fold the cooled gelatin mixture into the whipped cream until well combined.
- 12
Chill Mousse
Refrigerate the mousse for at least 1 hour to set before using.
White Chocolate Ganache
- 13
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- 14
Melt Chocolate
Remove from heat and add the white chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
- 15
Cool Ganache
Let the ganache cool to room temperature before using it to frost the cake.