Lemon Strawberry Cake

Indulge in the bright and refreshing flavors of my Lemon Strawberry Cake, a delightful treat made with leftover lemon pound cake. Bursting with the sweet taste of strawberries and the zesty essence of lemons, this dessert is a perfect balance of tangy and sweet notes. The moist and tender crumb of the lemon pound cake pairs harmoniously with the juicy strawberries, and raspberry mousse creating a mouthwatering combination that will leave you craving for more. Imagine biting into a slice of this delicious cake, the flavors exploding on your taste buds with every bite. The rich aroma of lemon wafting through the air, mingling with the fruity sweetness of ripe berries. Each forkful is a symphony of flavors and textures, a true delight for your senses. Join me in the kitchen as I show you how to transform a simple lemon pound cake into a show-stopping dessert that will be perfect for Mother's day!

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Mother's day cake

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Lemon Cake

Sift flour with baking powder; set aside. With the whisk attachment, beat on high eggs with sugar and salt until fluffy. Lower the speed and throw in sour cream, melted butter, zests, Limoncello and flour. Mix to combine. Fill greased cake pan two-thirds full, leaving enough room for the cake to expand and rise as it bakes.

Baking

Bake at 350ºF for 50 minutes, or until the blade of a knife comes out clean. Let rest cake for 10 min. Prick cake with a bamboo skewer and pour over syrup in a few times. Let sit 20 min and carefully un-mold and chill to harden.

Syrup

Bring to boil, water, sugar and lemon juice. Use at room temperature.

Raspberry Mousse

Soak gelatin in cold water to soften, and drain. Bring to a boil heavy cream. Add hot heavy cream to the chocolate and mix with an immersion blender. Add the soften gelatin along with the remaining but chilled heavy cream. Add raspberries and lemon juice; blend well. Chill overnight before whipping.

Montage

Line cake ring with plastic acetate or parchment paper. Cut lemon cake into nineteen stripes. Arrange cake stripes tightly inside the cake ring. Make a cake round for the bottom cake. Beat raspberry mousse to medium-firm peaks. Pipe out some of the filling to cover bottom cake. Smooth out edges with the back of a spoon. Spread over some chopped strawberries. Add more filling and lemon cake slices. Chill overnight or freeze for 2 hours. Decorate with fresh fruits assortment, and mint leaves. Enjoy!

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