Name: Lemon Cloud Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1/4 cup powdered sugar, plus more for dusting

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Introduction

This Lemon Cloud Cake is a light and airy dessert perfect for brightening up any occasion. With its delicate lemon flavor and fluffy whipped cream topping, it’s both refreshing and satisfying.

A two-layer yellow cheesecake with a light brown crust at the bottom sits on a white plate, with one slice cut out showing the soft, airy texture inside. The top is dusted lightly with white powdered sugar and decorated with eight evenly spaced swirls of creamy white whipped topping around the edge. The cake has a smooth surface with a slight golden-brown tint on top and a circular hole in the middle, resembling a bundt shape. The image is set on a white marbled 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
1 teaspoon vanilla extract
2 cups heavy whipping cream
1/4 cup powdered sugar, plus more for dusting

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 and set aside.
Step 2: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
Step 3: Gradually add the dry ingredients to the wet mixture, alternating with milk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 4: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Step 5: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
Step 6: Dust the top of the cooled cake with powdered sugar. Pipe rosettes of whipped cream around the edge of the cake. Refrigerate until ready to serve.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the vanilla.
Use room temperature eggs and butter to ensure a smooth batter and even baking.
Swap the whipped cream topping with a lemon glaze for a slightly different finish.
Ensure not to overmix the batter to keep the cake tender and light.

Storage

Store the cake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. To maintain the whipped cream topping, avoid freezing. If needed, let the cake come to room temperature for 20 minutes before serving for best texture and flavor.

How to Serve

A two-layer round cheesecake with a light golden-brown crust at the bottom and creamy pale yellow cake layers above it. The top layer is dusted with white powdered sugar and decorated with eight evenly spaced swirls of smooth white cream, each with a small brown tip. One slice is cut and slightly pulled out, revealing the soft, dense texture inside. The cake sits on a white plate 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 make this cake dairy-free?

Yes, you can substitute the milk and butter with your preferred dairy-free alternatives like almond milk and vegan butter. Use a coconut-based whipping cream substitute for the topping.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also pull away slightly from the pan.