Description
This Irresistibly Sweet Lemon Cloud Cake is a light and fluffy dessert bursting with fresh lemon flavor, perfectly balanced sweetness, and topped with delicate whipped cream rosettes. Ideal for spring and summer gatherings, this cake combines a tender crumb infused with lemon zest and juice, finished with a dusting of powdered sugar and elegant cream decoration.
Ingredients
Scale
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 cup unsalted butter (softened)
- 0.75 cup milk
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 1 splash vanilla extract
For Whipped Cream Rosettes
- heavy cream (chilled)
- powdered sugar (for dusting and sweetening whipped cream)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes. This step aerates the batter, contributing to the cloud-like texture.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter mixture, ensuring each is fully blended before adding the next. Stir in the lemon zest and a splash of vanilla extract to infuse aromatic citrus and vanilla notes.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with the milk and fresh lemon juice, starting and finishing with the dry ingredients. Mix gently to maintain airiness without overmixing.
- Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring the structure sets perfectly.
- Prepare Whipped Cream: In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form, creating smooth and stable whipped cream for decoration.
- Decorate: Dust the cooled cake lightly with powdered sugar and pipe whipped cream rosettes around the edges for an elegant and delicious finish.
Notes
- Use room temperature eggs to ensure better incorporation and a lighter cake texture.
- Be careful not to overmix once you combine wet and dry ingredients to maintain fluffiness.
- Chilling the bowl before whipping cream helps achieve stiffer peaks faster.
- Vanilla extract is optional but enhances the overall flavor.
- This cake pairs beautifully with fresh berries or a drizzle of lemon glaze if desired.
