Gluten-Free Meyer Lemon Mousse Cake with Fresh Raspberries

This is a celebration cake that eats like a cloud: a thin gluten-free sponge base topped with an airy Meyer lemon mousse and a crown of fresh raspberries. Meyer lemons are sweeter and more floral than regular lemons, which lets the mousse stay bright without puckering.

Yield: One 9-inch cake, 10 slices · Time: About 1 hr active + 4 hr chill

Ingredients

• 1 cup (140 g) gluten-free all-purpose flour blend
• 3/4 tsp baking powder
• 3 large eggs, room temperature
• 3/4 cup (150 g) sugar, divided
• Zest and juice of 3 Meyer lemons (about 1/2 cup juice)
• 2 tsp unflavored gelatin bloomed in 3 tbsp cold water
• 1 1/2 cups (360 ml) heavy cream, cold
• 8 oz (225 g) fresh raspberries
• Powdered sugar for dusting

Directions

1. Beat the eggs with 1/2 cup sugar until tripled in volume, fold in the flour blend and baking powder, and bake in a parchment-lined 9-inch springform at 350°F (175°C) for 18–20 minutes. Cool fully.
2. Warm the lemon juice, zest, and remaining 1/4 cup sugar; stir in the bloomed gelatin until dissolved. Cool to room temperature.
3. Whip the cream to soft peaks and fold in the lemon mixture in three additions.
4. Pour the mousse over the cooled sponge still in the springform ring. Chill at least 4 hours or overnight.
5. Release the ring, pile raspberries on top, and dust with powdered sugar just before serving.

Pro tip: Run a thin knife dipped in hot water around the ring before releasing for clean, bakery-style sides.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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