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Lemon Cloud Cake Recipe

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★★★★★

4.6 from 66 reviews

This light and airy Lemon Cloud Cake is a delightful dessert featuring a tender lemon-flavored sponge topped with fluffy whipped cream rosettes. Perfectly balanced between sweet and zesty, it’s an elegant cake that’s easy to make and sure to impress at any gathering.

Ingredients

Scale

Cake 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

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar, plus more for dusting

Instructions

  1. Prepare Ingredients: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom. Sift together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3 to 4 minutes. Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Stir in the fresh lemon zest and vanilla extract to enhance the flavor.
  3. Combine Mixtures: Gradually incorporate the dry flour mixture into the wet ingredients, alternating with the milk and lemon juice. Start and end with the dry ingredients. Mix gently and just until combined to avoid overmixing, which can toughen the cake.
  4. Bake Cake: Pour the prepared batter evenly into the greased cake pan and smooth the surface with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
  5. Prepare Topping: Chill a mixing bowl and beaters in the fridge beforehand for best results. Whip the heavy cream with the powdered sugar on high speed until stiff peaks form. This whipped cream will serve as the cake’s decorative and flavorful topping.
  6. Decorate Cake: Once the cake has fully cooled, dust the top lightly with additional powdered sugar using a fine sieve. Transfer the whipped cream to a piping bag fitted with a star tip and pipe rosettes around the edge of the cake to create an elegant presentation. Refrigerate the cake until ready to serve to ensure the cream remains fresh and firm.

Notes

  • Make sure all ingredients, especially the eggs and butter, are at room temperature for better batter consistency.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • Chilling the bowl and beaters before whipping cream helps achieve stiffer peaks.
  • The cake can be stored refrigerated for up to 2 days, but it’s best enjoyed fresh.
  • You can substitute heavy whipping cream with coconut cream for a dairy-free version, though the texture may vary.

Keywords: Lemon cake, cloud cake, light cake, whipped cream cake, lemon dessert, easy cake recipe

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