Description
This Spring Lemon Cloud Cake is a soft, airy delight infused with the bright zest of lemon and topped with a dreamy, creamy frosting. It’s a perfect centerpiece for any spring celebration, offering a fresh, vibrant flavor that melts in your mouth.
Ingredients
Units
Scale
- Cake
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup whole milk, room temperature
- Creamy Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and prepare two 9-inch cake pans with grease and flour.
- In a medium bowl, whisk cake flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until fluffy.
- Beat in eggs one at a time.
- Stir in lemon zest and juice.
- Alternate adding flour mix and milk to the butter mixture, starting and ending with flour.
- Divide the batter evenly into pans and smooth tops.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, lemon juice, zest, and vanilla and beat until creamy.
- Frost the fully cooled cakes and serve.
Notes
- Make sure all ingredients are at room temperature for better mixing
- For extra lemon flavor, add more zest to the frosting
- Decorate with fresh lemon slices or edible flowers for a spring finish
Nutrition
- Calories: ~450
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
