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?
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.