Enjoy a moist and fluffy lemon cake adorned with a luscious no-butter cream cheese mousse and tantalizing blueberry compote swirls.
Ingredients:
For the Lemon Cake:
- 188g All-Purpose Flour
- 150g Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 180ml Milk
- 1 tsp Lemon Juice
- Zest of 1 medium lemon (or 2 small lemons)
- 120ml Neutral Oil
- 130ml Condensed Milk (oat or your choice)
- 1 tsp Vanilla Extract
For the Cheesecake Mousse Topping:
- 170g Cream Cheese, softened
- 15g Sour Cream (vegan or regular)
- 80g Powdered Sugar
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 75ml Whipped Cream, whipped to medium peaks
For Assembly:
- Blueberry Compote or Blueberry Jam
Instructions:
- Prepare the Lemon Cake:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square cake tin with baking paper.
- In a bowl, mix milk and lemon juice. Let it sit for 5 minutes until slightly curdled.
- Stir in the oil, condensed milk, and vanilla extract, ensuring a smooth mixture.
- In another bowl, whisk together the flour, sugar, baking powder, and baking soda.
- Gradually combine the dry mixture with the liquid ingredients until smooth.
- Pour the batter into the prepared cake tin.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly in the tin before transferring to a wire rack to cool completely.
- Prepare the Cheesecake Mousse Topping:
- In the bowl of a stand mixer (or using an electric hand mixer), blend together the cream cheese and sour cream until smooth and creamy.
- Mix in the powdered sugar, lemon juice, and vanilla extract until well combined.
- Gently fold the whipped cream into the cream cheese mixture, ensuring a light and airy texture.
- Chill the mousse in the refrigerator until ready to use.
- Assemble the Cake:
- Place the cooled cake on a serving plate.
- Spread a generous layer of the cheesecake mousse over the top.
- Dot the top with blueberry compote or jam, then use a knife or skewer to create delicate swirls.
- Slice and serve!
Storage: Keep the cake stored in an airtight container in the refrigerator for 2-3 days.
