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Lemon Cloud Cake

A delightful cake with a burst of citrus flavor, perfect for any occasion, featuring a light and airy texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 large eggs (room temperature)
  • 0.75 cups unsalted butter (softened)
  • 0.75 cups milk
  • 2 tablespoons lemon zest Use fresh lemon zest for the best flavor.
  • 0.25 cups fresh lemon juice
For Serving
  • Powdered sugar (for dusting)
  • Heavy cream (for whipped cream)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and flouring it.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Incorporate the eggs one at a time into the butter mixture, mixing well after each addition, then stir in the lemon zest.
Baking
  1. Gradually mix the dry ingredients with milk and lemon juice, starting and ending with the dry mix, and stir gently until just combined.
  2. Pour the batter into the prepared cake pan and bake for 40-45 minutes until golden brown and a toothpick comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form.
  2. Once cooled, dust the cake with powdered sugar and pipe whipped cream rosettes around the edges before serving.

Notes

Store in an airtight container at room temperature for up to 2 days. Refrigerate for a week and freeze for up to 3 months. Fresh lemon juice and zest are recommended for the best flavor.