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Lemon Cloud Cake Recipe

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★★★★★

4.9 from 115 reviews

This Lemon Cloud Cake is a light and fluffy dessert bursting with fresh lemon flavor. Made with tender layers of lemon-scented cake topped with delicate whipped cream rosettes, it’s perfect for celebrations or simply indulging your citrus cravings. The cake features a moist crumb achieved by alternating dry ingredients with milk and lemon juice, resulting in a soft texture complemented by a tangy finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 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

Topping

  • Heavy cream (amount not specified, estimated 1 cup)
  • Powdered sugar (for whipping and dusting, estimated 3 tablespoons total)
  • Vanilla extract (1 teaspoon, inferred from instructions)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom to ensure easy release of the cake after baking.
  2. Mix Dry Ingredients: Sift together the flour, baking powder, and salt in a medium bowl. Set this mixture aside for later incorporation into the batter.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step aerates the batter, contributing to the cake’s light texture.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Then, stir in the lemon zest and vanilla extract to infuse the batter with aromatic citrus and sweet vanilla notes.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in stages, alternating with the milk and lemon juice. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix as this can toughen the cake.
  6. Fill Pan and Bake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes after baking, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
  8. Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. This whipped cream will be used to decorate the cake, adding a creamy contrast to the lemon cake.
  9. Decorate the Cake: Dust the top of the cooled cake with powdered sugar for an elegant finish. Using a piping bag fitted with a star tip, pipe rosettes of whipped cream around the edge of the cake.
  10. Chill Before Serving: Refrigerate the decorated cake until ready to serve. This helps the whipped cream set and the flavors meld.

Notes

  • Ensure all refrigerated ingredients are at room temperature before starting for best mixing results.
  • The cake can be baked a day ahead and stored in an airtight container; add whipped cream topping just before serving to keep it fresh.
  • For an extra burst of lemon flavor, brush the warm cake top with a mixture of 2 tablespoons lemon juice and 2 tablespoons sugar right after baking.
  • This cake freezes well without the whipped cream topping; wrap it tightly and freeze for up to 1 month.

Keywords: lemon cake, cloud cake, lemon dessert, whipped cream topping, citrus cake, light cake, fluffy cake

Find it online: https://tastemadebyclara.com/lemon-cloud-cake-recipe/