Print

Lemon Cloud Cake Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

This Lemon Cloud Cake is a light and airy lemon sponge dessert featuring a tender crumb infused with fresh lemon zest and juice. The cake is topped with delicate rosettes of whipped cream and a dusting of powdered sugar, making it a perfect refreshing treat for spring or summer gatherings.

Ingredients

Scale

Lemon Sponge Cake

  • 1 1/2 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

  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar substitute

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes using an electric mixer.
  4. Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and vanilla extract to infuse the batter with bright citrus flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk and fresh lemon juice. Start and end with the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
  6. Bake the Cake: Pour the batter evenly into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely.
  8. Make Whipped Cream: In a chilled mixing bowl, whip the heavy cream and powdered sugar substitute together until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star tip for decoration.
  9. Decorate and Serve: Dust the completely cooled cake with a light layer of powdered sugar. Pipe rosettes of whipped cream evenly around the edges of the cake. Refrigerate the cake until ready to serve to keep the whipped cream fresh and firm.

Notes

  • Bring eggs and butter to room temperature before mixing for better batter consistency.
  • Do not overmix the batter to maintain a light and fluffy texture.
  • A removable bottom pan helps with easy removal of the delicate sponge cake.
  • Use freshly grated lemon zest and fresh lemon juice for the best flavor.
  • Keep the whipped cream chilled to achieve stiff peaks easily.
  • Store leftover cake in the refrigerator covered to maintain freshness.

Keywords: Lemon cake, lemon sponge cake, whipped cream cake, citrus dessert, light cake, spring dessert

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