🍯🍋 Honey Lemon Mousse Cake – A Light and Tangy Spring Treat
Soft honey sponge and airy lemon mousse come together in a fresh and floral dessert, finished with an easy acacia honey glaze.This honey lemon cake combines moist sponge with citrus mousse and a glossy honey glaze – perfect for spring and Easter celebrations.This Honey Lemon Mousse Cake is a bright and refreshing dessert perfect for Easter or any time of year. The base is a moist honey cake infused with lemon zest, surrounded by a tangy and airy lemon mousse made with acacia honey. The real twist? A beautiful glossy honey glaze made without glucose or miroir gel – just pure honey and white chocolate.You can also skip the glaze and decorate the mousse directly for a simpler look. Whether you serve it for a holiday or as a light dessert after dinner, this cake is elegant, zesty, and a guaranteed crowd-pleaser.
Servings 8 people
Ingredients
✳️ Honey Cake
- 80 g honey e.g., organic creamy honey
- 80 g soft butter
- 50 g marzipan
- 2 eggs room temperature
- Zest of 2 organic lemons
- 45 g all-purpose flour
- 1 pinch of salt
✳️ Lemon Mousse
- 2½ gelatin sheets
- 100 ml lemon juice
- 50 g acacia honey
- 150 g heavy cream
- 100 g plain skyr or Greek yogurt, 2%
- Optional: yellow food coloring
✳️ Honey Glaze
- 5 gelatin sheets
- 100 ml water
- 200 g acacia honey
- 150 g white chocolate chopped
- Yellow gel food coloring
Instructions
Honey Cake Base
- Preheat oven to 180°C.
- Cream together honey and soft butter. Grate the marzipan and mix it in with the eggs.
- Add finely grated lemon zest, then fold in flour and salt.
- Pour the batter into a 16 cm springform pan lined with parchment paper.
- Bake for 18–20 minutes until golden. Cool completely.
Lemon Mousse
- Soak gelatin in cold water.
- Heat lemon juice and honey just below boiling. Melt in the gelatin and let cool.
- Whip cream to soft peaks and fold in the yogurt. Add food coloring if desired.
- Line a 20 cm ring with acetate and place parchment underneath.
- Place the baked cake in the center of the mold.
- Fold the cooled lemon mixture into the mousse, then pour over the cake to cover it.
- Freeze until solid.
Honey Glaze
- Soak gelatin in cold water.
- Heat water and honey just below boiling. Stir in gelatin.
- Place chopped white chocolate in a tall jug, pour over hot honey mixture.
- Add yellow color.
- Use an immersion blender (angled, without lifting) to emulsify until smooth.
- Cool to 27–28°C before using.
🧩 Assembly & Serving
- Place frozen mousse cake on a wire rack with parchment underneath.
- Pour the honey glaze evenly over the cake.
- Transfer to a serving plate and decorate with edible flowers or mini chocolate eggs if desired.
- Thaw in the fridge for a few hours before serving.
