Spring Lemon Cloud Cake with Creamy Frosting

Short Description

The Spring Lemon Cloud Cake is a light, airy dessert infused with the bright flavor of fresh lemons. Its tender, fluffy layers are topped with a smooth, creamy frosting that perfectly balances sweetness and citrus tang. This cake is an ideal centerpiece for springtime celebrations, from garden parties to holiday dinners.

Why You’ll Love This Recipe

This lemon cloud cake is a delightful twist on traditional lemon desserts. Its cloud-like texture comes from carefully whipped egg whites, and the lemon zest and juice give it a natural, refreshing brightness. The creamy frosting adds a luxurious touch, making each bite melt in your mouth. Whether you’re serving it at a brunch, afternoon tea, or special occasion, this cake is both elegant and crowd-pleasing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs, separated
• Whole milk
• Fresh lemon juice
• Lemon zest
• Vanilla extract

For the Creamy Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Fresh lemon juice
• Lemon zest
• Vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add egg yolks one at a time, beating well after each addition.
5. Mix in the lemon juice, zest, and vanilla extract.
6. Alternately add the flour mixture and milk, starting and ending with the flour. Mix until just combined.
7. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
8. Divide the batter between the prepared pans. Smooth the tops evenly.
9. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
10. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
11. To make the frosting, beat cream cheese and butter until smooth. Gradually mix in powdered sugar, then lemon juice, zest, and vanilla.
12. Frost the cooled cake by spreading a layer on the first cake, stacking the second layer, and covering the top and sides.

Servings and Timing

• Servings: 12
• Preparation Time: 30 minutes
• Baking Time: 25–30 minutes
• Total Time: About 1 hour

Variations

• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Extra Citrus: Add a thin layer of lemon curd between the layers for more tang.
• Berry Infusion: Fold fresh raspberries or blueberries into the batter for a fruity twist.
• Herbal Flavor: A small amount of chopped fresh thyme or basil can be added to the batter or frosting for a subtle herbaceous note.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months.
• Reheating/Serving: Bring the cake to room temperature before serving to enhance its flavor and texture.

FAQs

How do I make the cake extra fluffy?

Whipping the egg whites separately and folding them into the batter is key to achieving a light, airy texture.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch.

What can I use instead of cream cheese in the frosting?

Mascarpone or a whipped buttercream can be used as an alternative.

Can I make this cake in advance?

Yes, you can make the cake layers a day ahead and store them wrapped at room temperature. Frost the cake before serving.

Is it okay to add food coloring?

Yes, a drop or two of yellow food coloring can brighten the appearance without altering the taste.

Can I use this recipe for cupcakes?

Yes, the batter works well for cupcakes. Bake at 350°F (175°C) for 18–20 minutes.

What’s the best way to zest a lemon?

Use a microplane or fine grater, and only zest the bright yellow outer layer, avoiding the bitter white pith.

Can I add other flavors to the frosting?

Yes, a touch of almond extract or a hint of lavender can complement the lemon nicely.

How do I store leftover cake?

Keep leftovers in an airtight container in the refrigerator to maintain freshness.

Can this cake be made dairy-free?

Yes, substitute the butter, milk, and cream cheese with dairy-free alternatives.

Conclusion

The Spring Lemon Cloud Cake with Creamy Frosting is a celebration of bright, fresh flavors and light textures. Whether you’re baking for a spring event or simply treating yourself, this cake brings sunshine to your table with its soft crumb and zesty frosting. It’s a must-try for any lemon lover looking for a refined yet approachable dessert.

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