Introduction

The Lemon Cloud Cake is a light and airy dessert bursting with bright citrus flavor. Perfectly moist and fluffy, it combines fresh lemon zest and juice for a refreshing twist on a classic cake. Topped with delicate whipped cream rosettes, it’s an elegant treat for any occasion.

The image shows a two-layer round cake with a hole in the middle, similar to a chiffon or sponge cake. The bottom layer is golden brown with a slightly rough texture, while the upper layer is pale yellow and smooth with small air holes. The top surface has a light dusting of powdered sugar and eight swirls of creamy white frosting evenly spaced around the cake's edge. A slice is cut out, revealing the soft, airy interior. The cake is placed on a white plate with a speckled rim, set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, room temperature
3/4 cup unsalted butter, softened
3/4 cup milk
2 tablespoons lemon zest
1/4 cup fresh lemon juice
Powdered sugar, for dusting
Heavy cream and powdered sugar for whipped cream topping
Vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom. Sift together the flour, baking powder, and salt in a medium bowl; set aside.
Step 2: In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract if using.
Step 3: Gradually add the dry ingredients to the wet mixture, alternating with milk and lemon juice, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 5: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip.
Step 6: Dust the cooled cake with powdered sugar and pipe whipped cream rosettes around the edge. Refrigerate until ready to serve.

Tips & Variations

Ensure all refrigerated ingredients are at room temperature before starting for a smooth batter and even baking.
For a stronger lemon flavor, brush the warm cake top with a mixture of 2 tablespoons lemon juice and 2 tablespoons sugar before it cools.
You can omit the whipped cream topping or replace it with a simple lemon glaze for a lighter finish.
If freezing, wrap the cake tightly without the whipped cream and freeze for up to 1 month. Thaw completely before adding topping.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Add the whipped cream topping just before serving. Leftover cake can also be frozen (without topping) for up to 1 month; thaw completely before serving and adding any toppings.

How to Serve

A two-layered round yellow cake with a soft and moist texture, topped with eight evenly spaced swirls of white cream. The cake has a light brown crust on the bottom and around the edges. Powdered sugar is lightly dusted over the top layer and cream swirls. One slice is cut out, showing the smooth inside of the cake. The cake sits on a white plate with a thin brown rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can add flavor, fresh lemon zest and juice provide a brighter, more natural citrus taste that makes this cake special. Use extract only if fresh lemons aren’t available, but reduce any additional liquids accordingly.

What type of whipped cream is best for topping?

Use heavy cream or heavy whipping cream because it whips up nicely and holds its shape well. Add powdered sugar to sweeten and stabilize the cream, and whip until stiff peaks form for a perfect topping that won’t collapse quickly.