Lemon Cloud Cake Recipe

If you dream of desserts so airy they nearly float off your plate, the Lemon Cloud Cake is about to become your new obsession. This cake manages to be both impressively elegant and delightfully simple, with a bright, sunny lemon flavor and a melt-in-your-mouth whipped cream topping that makes every bite light as a cloud. Whether you’re celebrating a special occasion or just want to infuse a little sunshine into your week, this cake delivers a refreshing zing, a pillowy texture, and show-stopping looks, all wrapped into one irresistible package.

Ingredients You’ll Need

The best part about Lemon Cloud Cake is that you probably have most of the ingredients on hand already! Each one plays an essential part, whether it’s for the cake’s tender crumb, citrusy pop, or decadent creamy crown. Here’s a closer look at what makes this cake tick:

• All-purpose flour: The base of the cake, giving it just enough structure while keeping it soft and fluffy.
• Granulated sugar: Sweetens the cake and helps achieve that beautiful, golden crust.
• Baking powder: Provides the cake with lift, ensuring each slice is airy and cloud-like.
• Salt: Just a pinch balances the sweetness and enhances all the other flavors.
• Eggs (room temperature): Key to binding the ingredients together and creating a rich, moist crumb.
• Unsalted butter (softened): Adds richness and that buttery flavor everyone loves.
• Milk: Keeps the cake moist and helps blend the flavors into a smooth batter.
• Lemon zest: Packs intense lemon flavor and brightens up the cake beautifully—don’t skip it!
• Fresh lemon juice: Gives the cake its signature citrus kick and a slight tang that balances the cream.
• Vanilla extract: Rounds out the flavors, adding a subtle warmth that complements the lemon.
• Heavy whipping cream: Whipped into clouds for the topping, making every bite extra dreamy.
• Powdered sugar: Sweetens the whipped cream and adds a dusting finish for a professional touch.

How to Make Lemon Cloud Cake

Step 1: Prepare Ingredients

Gather all your ingredients and make sure everything is at room temperature—especially the eggs and butter. This little step is crucial for a light, even crumb and helps the butter cream beautifully with the sugar.

Step 2: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom. In a medium bowl, sift together the flour, baking powder, and salt, then set aside. Sifting ensures your Lemon Cloud Cake bakes evenly and with a perfectly tender texture.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—this should take about 3-4 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the fresh lemon zest for that first bright hit of citrus, then add the vanilla extract.

Step 4: Combine Wet and Dry Mixtures

Now, gently combine the wet and dry mixtures. Alternate adding the sifted dry ingredients with the milk and fresh lemon juice. Begin and end with the dry ingredients, folding everything together until just combined. Be careful not to overmix—you want your Lemon Cloud Cake to be as airy as possible!

Step 5: Pour and Bake

Pour the batter into your prepared cake pan, smoothing out the top. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean. The aroma of baked lemon goodness will fill your kitchen! Let the cake cool in the pan for about 10 minutes before removing to a wire rack to cool completely.

Step 6: Whip Up the Cloud Topping

While the cake cools, whip the heavy cream with powdered sugar in a chilled bowl until you get stiff peaks. This is the signature “cloud” part of your Lemon Cloud Cake! Pour the whipped cream into a piping bag fitted with a star tip if you want to create decorative rosettes—they add so much charm.

Step 7: Decorate and Chill

Dust the completely cooled cake with a bit more powdered sugar, then pipe your whipped cream rosettes around the edge. Pop the cake in the fridge until you’re ready to serve to keep everything cool and fresh, which also helps intensify those lemony flavors.

How to Serve Lemon Cloud Cake

Garnishes

For an eye-catching finish, try topping your Lemon Cloud Cake with a few curls of lemon zest or thin lemon slices. Edible flowers or a sprinkle of toasted coconut also add beautiful pops of color and extra flavor to every slice.

Side Dishes

This ethereal dessert pairs beautifully with fresh berries—think sliced strawberries or a handful of blueberries—for a burst of sweetness and color on each plate. A light fruit salad or a cup of strong black tea also provides a lovely contrast to the cake’s creamy softness.

Creative Ways to Present

If you want to get fancy, slice the Lemon Cloud Cake horizontally and add a layer of lemon curd or berry preserves in the center. You can also serve individual cake squares in small dessert cups, topped with a generous swirl of whipped cream for an elegant party-ready treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Cloud Cake covered in the refrigerator for up to three days. The cake stays moist and the whipped cream topping remains fluffy, making it just as delightful the next day.

Freezing

You can freeze the unfrosted cake layer by wrapping it tightly in plastic wrap and foil; it will keep for up to two months. When ready to enjoy, let it thaw in the fridge overnight, then decorate with fresh whipped cream just before serving.

Reheating

While Lemon Cloud Cake is best served cold or at room temperature, you can bring a refrigerated slice to room temp before serving. Avoid reheating in the microwave to preserve the whipped cream’s delicate texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the brightest flavor, but in a pinch, bottled can work—just be aware it may not have the same zing as freshly squeezed lemons.

What if I don’t have a removable-bottom cake pan?

Not a problem! Just grease and line a regular 8-inch round cake pan with parchment paper for easy removal—your Lemon Cloud Cake will still turn out beautifully.

Can this cake be made gluten-free?

Absolutely! Simply substitute your favorite 1:1 gluten-free flour blend for all-purpose flour. The rest of the ingredients stay the same and you’ll still get that signature cloud-like texture.

Do I need to stabilize the whipped cream?

For most home occasions, whipped cream sweetened with powdered sugar is stable enough. If serving outdoors or far ahead, a small amount of cornstarch or cream stabilizer can help it hold its shape longer.

Can I double the recipe for a two-layer cake?

Yes, this recipe doubles easily! Bake in two separate pans and let both layers cool before stacking with an extra swoosh of whipped cream in the center for a truly show-stopping Lemon Cloud Cake.

Final Thoughts

There’s something about this Lemon Cloud Cake that just sparks joy—maybe it’s the burst of citrus, the dreamy whipped cream, or the way it makes any gathering feel a little more special. If you’re looking for a dessert that’s as easy as it is impressive, you can’t go wrong here. Don’t wait for a special occasion; whip up this cake any time you want to treat yourself and your loved ones to a slice of sunshine!

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