Lemon Cloud Cake (Print Version)
A light, airy cake infused with fresh lemon zest and juice, topped with cloud-like whipped cream and a dusting of powdered sugar.
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
2 teaspoons baking powder
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1/2 teaspoon salt
05 -
3 large eggs, room temperature
06 -
3/4 cup unsalted butter, softened
07 -
3/4 cup milk
08 -
2 tablespoons lemon zest
09 -
1/4 cup fresh lemon juice
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
# Additional Notes:
01 -
For best results, make sure all refrigerated ingredients are at room temperature before starting.
02 -
The cake can be made a day ahead and stored in an airtight container. Add the whipped cream topping just before serving.
03 -
For an extra lemony kick, brush the top of the warm cake with a mixture of 2 tablespoons lemon juice and 2 tablespoons sugar.
04 -
This cake freezes well without the topping. Wrap tightly and freeze for up to 1 month.