Description
This Irresistibly Sweet Lemon Cloud Cake is a light and fluffy dessert bursting with fresh citrus flavors. Topped with delicate whipped cream rosettes and a dusting of powdered sugar, this cake offers a perfect balance of sweet and tangy, making it an ideal treat for any occasion.
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
Topping
- Powdered sugar (for dusting)
- Heavy cream (for whipped cream rosettes)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and lightly flouring it to ensure easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to distribute the leavening agents evenly throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, which helps to incorporate air for a tender crumb.
- Add Eggs and Flavor: Incorporate the eggs one at a time into the butter mixture, ensuring each is fully mixed before adding the next. Stir in the lemon zest and a splash of vanilla extract to infuse bright citrus and subtle vanilla notes.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with milk and lemon juice, starting and ending with the dry ingredients. Mix gently to maintain the batter’s airy texture without overworking it.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing condensation and sogginess.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form, ensuring a stable and fluffy topping.
- Decorate: Once the cake is cooled, dust the top with powdered sugar and pipe whipped cream rosettes around the edges for a beautiful and irresistible finish.
Notes
- Use room temperature eggs and butter for better batter consistency and rising.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Whip the cream in a chilled bowl and use cold heavy cream for best results when making rosettes.
- The lemon zest and juice can be adjusted for more or less citrus flavor according to taste.
- Store the cake covered in the refrigerator and consume within 3 days for optimal freshness.
