Lemon Cloud Cake

Why Make This Recipe

Lemon Cloud Cake is a delightful dessert that perfectly balances sweetness and tanginess. This cake is light and airy, making it a fantastic option for gatherings or celebrations. Its bright lemon flavor adds a refreshing twist, and the whipped cream topping creates a lovely finish. If you’re looking for a cake that impresses without overwhelming you in the kitchen, this is your go-to recipe.

How to Make Lemon Cloud 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
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar, plus more for dusting

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom.
2. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
6. In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.
7. Dust the top of the cooled cake with powdered sugar. Pipe rosettes of whipped cream around the edge of the cake. Refrigerate until ready to serve.

How to Serve Lemon Cloud Cake

Serve Lemon Cloud Cake chilled or at room temperature. You can cut it into slices and offer it as a delightful dessert after dinner or as a sweet treat during a gathering with friends or family. This cake pairs wonderfully with fresh berries or a cup of tea.

How to Store Lemon Cloud Cake

To keep your Lemon Cloud Cake fresh, store it in the refrigerator. Place it in an airtight container for up to 3 days. If you want to store it longer, consider freezing the cake without the whipped cream topping. Wrap it tightly in plastic wrap, then aluminum foil, and it can last for up to 3 months in the freezer.

Tips to Make Lemon Cloud Cake

• Make sure your butter is at room temperature for easier mixing.
• Don’t overmix the batter; that helps keep the cake light and fluffy.
• Use freshly squeezed lemon juice for the best flavor.
• Chill your mixing bowl before whipping the cream for better results.

Variation

For a berry twist, you can add fresh raspberries or blueberries to the cake batter, or serve the cake with a berry compote on the side.

FAQs

Can I use other citrus fruits instead of lemon?
Yes, you can use lime or orange zest and juice to create a different flavor profile.

Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

How can I make this cake more moist?
Adding a bit more lemon juice or a spoonful of yogurt to the batter can help improve moisture.

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