Meyer Lemon Cake with White Chocolate Mousse
Happy Happy Friday!!
Yes, yes I know, I need to stop with the lemons already. I am sorry but I am a bit excited for Spring. It was a long and COLD winter. But don’t you worry, this is the last lemon recipe for a while. The meyer lemon obsession ends with this Meyer Lemon Cake with White Chocolate Mousse. I saved the best for last for sure. First of all, it’s a small cake so no judgement when you eat it all and secondly, MEYER LEMON + White Chocolate = WHOA! Happy feelings in your tastebuds and belly!
The fact that meyer lemons are a bit sweeter than regular pucker in the face lemons makes them a great match for white chocolate. This cake is a one layer 6-inch cake filled with the juices and zest of meyer lemon. A soft and crumbly lemon cake gets even better when topped with a light mousse frosting. A whipped cream mousse with lemon zest and melted white chocolate is used to finish off what is a perfect cake in my opinion.
If you make only one cake this spring season, it HAS to be this cake. I promise you it will be a great surprise how wonderful it is. This recipe is from a new cookbook I’m loving – Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes by Christina Lane. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Genius right? Yeah, go check it out and you will find many recipes you will enjoy.
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- ½ cup granulated sugar
- zest and juice of 1 meyer lemon
- 1/8 teaspoon almond extract
- 1 large egg, room temperature
- ¼ cup buttermilk
For White Chocolate Mousse Frosting:
- 1 cup heavy whipping cream, divided
- 2 ounces white chocolate, chopped
- 1 tablespoon powdered sugar
- 1 lemon, thinly sliced for decoration
From Dessert for Two, with author's permission.
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