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A soft, airy lemon cloud cake with white frosting.

Classic Lemon Cloud Cake

This light and fluffy Classic Lemon Cloud Cake is a delightful dessert, featuring a tender lemon-infused cake topped with a luscious lemon whipped cream. Perfect for any occasion, it offers a refreshing citrus flavor with every bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • oven
  • round cake pan
  • medium bowl
  • large bowl
  • electric mixer
  • wire rack

Ingredients
  

Cake

  • 1.5 cups All-purpose flour
  • 1 cup Granulated sugar plus 1/2 cup for topping
  • 3 Large eggs
  • 2 Fresh lemons for zest and juice
  • 1.5 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 0.5 cup Unsalted butter 1 stick, softened
  • 0.5 cup Whole milk

Topping

  • 1.5 cups Heavy cream chilled
  • 0.5 cup Powdered sugar for topping
  • 1 teaspoon Vanilla extract optional

Instructions
 

Baking the Cake

  • Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it or lining with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  • In a large bowl, beat the softened butter and 1 cup of granulated sugar together with an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Add the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the zest from 1 ½ lemons.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with dry ingredients, and mix only until just combined to avoid overmixing.
  • Pour the batter into the prepared cake pan and spread it evenly, then bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparing the Topping and Finishing

  • While the cake cools, prepare the topping by whipping the chilled heavy cream, ½ cup powdered sugar, the juice of 1/2 lemon, and optional vanilla extract in a chilled large bowl until stiff peaks form.
  • Once the cake is completely cool, spread the lemon cream topping generously over the top.
  • For the best results, chill the cake for at least an hour before slicing and serving, and garnish with extra lemon zest if desired.

Notes

For an extra bright lemon flavor, you can add a bit more lemon zest to the batter or a few drops of lemon extract alongside the vanilla. Always ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother batter.