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Sep 5, 2013 04:18 AM

ISO light lemon cake recipe

I had a lemon cake from a French bakery which was really good. It was a vanilla spongecake with lemon mousse and it was covered in lemon marmalade. I don't see many cake recipes which use marmalade, though.

I have made a lemon cake before which contained buttercream and lemon curd, but found it a bit heavy. I would like to try making something lighter this time. Any suggestions?

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  1. When I'm in the mood for lemon cake, I make this recipe from the Silver Palate cookbook. Swapping, obviously, lemon zest and juice for the orange called for:

    1. Try this recipe. It starts w/ a light genoise, brushed w/ lemon simple syrup, and the frosting is very light, mousse like but stabilized w/ mascarpone. You could use lemon marmalade instead of the curd to fill the cake but I'd leave the curd in the frosting. It doesn't make it heavy.