If you’re searching for the ultimate showstopper dessert, Lemon Cloud Cake is here to sweep you off your feet. This is not just any lemon cake—imagine tender, airy cake layers swirled with silky homemade lemon pastry cream and topped with clouds of fluffy lemon cream. Every bite manages to be both light-as-air and full of luscious, citrusy flavor, making it a dessert that turns any occasion into something special. Whether you’re baking for a birthday, a bridal shower, or simply your own personal tea party, Lemon Cloud Cake is guaranteed to be the highlight.

Ingredients You’ll Need

The magic of Lemon Cloud Cake comes from simple, honest ingredients. Each one plays a crucial role, contributing to the cake’s fluffy texture, bright flavor, and irresistible creaminess. Here’s what you’ll need, along with a few pro tips to make each component shine.

Unsalted butter: Room temperature butter gives the cake its tender crumb and rich flavor.
Superfine sugar: Also called baker’s sugar, it dissolves easily, creating a delicate, even crumb.
Vegetable oil: A splash of oil keeps the cake extra moist without weighing it down.
Baking powder: Ensures your Lemon Cloud Cake rises beautifully every time.
Table salt: Just a bit intensifies all of the flavors and keeps the cake from tasting flat.
Cake enhancer (optional): This is optional, but it guarantees extra lightness and softness.
Pure vanilla extract: Vanilla brings warmth and balance to the bright lemon notes.
Egg whites and whole egg: The egg whites help the cake stay fluffy, while the whole egg adds richness.
Cake flour: Its lower protein content means your cake stays unbelievably soft and tender.
Yogurt or whole milk: Either option adds moisture and subtle tang that complements lemon perfectly.
Pastry cream mix and milk: Quick and easy, this makes a luscious lemony filling—but you can use homemade pastry cream if you prefer.
Lemon curd: Packs every layer with zingy citrus flavor; homemade or store-bought both work well.
Whipping cream: Lightens the filling and creates the signature “cloud” texture for the outside of the cake.

How to Make Lemon Cloud Cake

Step 1: Prepare Your Cake Pans

Begin by preheating your oven to 350°F. Lightly grease and flour two 8″ square pans or two 9″ round pans (parchment paper rounds in the bottom make for easy release!). If you’ve got cake strips, use them—they help your Lemon Cloud Cake bake up flat and even. Set the pans aside while you whip up the batter.

Step 2: Mix the Cake Batter

In a large mixing bowl, beat the room temperature butter, superfine sugar, and vegetable oil together at medium speed. Watch for the mixture to become lighter in both color and texture, about 2 to 3 minutes—that’s your cue to move on. This intensive mixing introduces air, giving you the fluffy base Lemon Cloud Cake is known for.

Step 3: Add Flavor and Eggs

Next, add in the baking powder, salt, cake enhancer (if using), and vanilla extract. With the mixer running, add the egg whites and one whole egg. Keep beating until everything looks pale and fluffy. Scrape down the bowl as needed to make sure nothing sticks at the bottom.

Step 4: Incorporate the Dry and Wet Ingredients

Alternate adding your cake flour and yogurt (or milk) in three additions, starting and ending with the flour. Go gently—mix just until everything’s incorporated each time, and keep scraping the bowl. The batter should be thick, pale, and super fluffy when you’re done.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans. Give them a gentle shake or tap to level the surface. Bake for 32 to 37 minutes, until a toothpick inserted in the center comes out clean with just a few moist crumbs. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely. Letting the cakes cool assures the Lemon Cloud Cake won’t melt the luscious filling.

Step 6: Make the Lemon Pastry Cream Filling

While the cakes bake and cool, whip up your filling. In a bowl, stir together the pastry cream mix and milk until completely blended, about 1 minute. Once it comes together, beat for 2 to 3 minutes more until thickened. Stir in the lemon curd until you have a smooth, sunny, lemony pastry cream. Cover with plastic wrap and refrigerate for 2 to 3 hours so it firms up perfectly.

Step 7: Whip the Lemon Cream

Once your cakes are cool and your filling is chilled, it’s time to make the “cloud” that gives Lemon Cloud Cake its name. Gently stir the now-firmed lemon pastry cream to loosen it. Spread 1/2 cup of filling onto each cake layer, but don’t assemble yet. Whip together the remaining lemon filling with 1/2 cup cream until smooth, then add the rest of the heavy cream and whip until light and fluffy.

Step 8: Assemble and Frost

Spread a third of the lemon cream filling onto one cake layer, then gently place the second layer on top. Use the remaining cream to frost the top and sides of the cake, piling it high and swirling with a spatula or spoon. Chill the assembled Lemon Cloud Cake for at least 2 hours (if you can wait that long) so every layer sets and the flavors mingle.

How to Serve Lemon Cloud Cake

Garnishes

A flourish of fresh lemon zest, a few edible flowers, or curling strips of candied lemon peel are the perfect finishing touches. For a bakery-worthy presentation, dust the top with a light cloud of powdered sugar just before serving. These simple additions reinforce the bright, citrusy spirit of your Lemon Cloud Cake while adding a pop of color.

Side Dishes

Keep things delightfully light with a bowl of fresh mixed berries—strawberries, blueberries, and raspberries all complement the zesty flavors of Lemon Cloud Cake. A scoop of vanilla bean ice cream or a dollop of whipped mascarpone turns each slice into a truly decadent experience.

Creative Ways to Present

For an elegant affair, slice your Lemon Cloud Cake into petite squares and serve as part of a dessert trio with mini tarts or chocolates. Hosting a casual brunch? Try layering cake cubes, lemon cream, and berries in individual glasses for dazzling Lemon Cloud Cake parfaits. However you serve it, a drizzle of extra lemon curd makes every plate pop.

Make Ahead and Storage

Storing Leftovers

Lemon Cloud Cake is delightfully sturdy and stays moist for days when stored correctly. Keep any leftovers covered and refrigerated—they’ll stay fresh and tempting for up to three days. A domed cake stand or an airtight container works beautifully to prevent the cream from drying out.

Freezing

You can freeze the cake layers (unfilled and unfrosted) for up to two months. Wrap each layer tightly in plastic wrap, then foil, before freezing. When you’re ready, thaw at room temperature and assemble fresh for best results. Freezing the fully decorated Lemon Cloud Cake isn’t recommended, as the cream and pastry elements change texture once thawed.

Reheating

This is one cake that’s best enjoyed chilled, so there’s no need to reheat. If you’ve stored the cake in the fridge, let it sit out for about 15 minutes before serving so the flavors sing and the cream softens just enough.

FAQs

Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd works wonderfully and saves you time, though a homemade version makes the Lemon Cloud Cake feel even more special. If you use store-bought, look for one that’s bright, tart, and not overly sweet.

How do I substitute homemade pastry cream?

If you don’t have quick pastry cream mix, simply make your own pastry cream from scratch. Use 2/3 cup homemade pastry cream in place of the mix and milk combo—you’ll end up with a filling that’s just as decadent and satisfying.

Can I make this gluten-free?

Yes! Swap the regular cake flour for your favorite gluten-free cake flour blend. Be sure to check that any other ingredients (like the pastry cream mix) are certified gluten-free as well for a worry-free treat.

What’s the best way to get flat cake layers?

Cake strips are your secret weapon—they help insulate the outside of the pan so your Lemon Cloud Cake bakes up evenly without a dome. No strips? Level the tops with a serrated knife once cooled.

Can I make Lemon Cloud Cake ahead for a party?

Yes! The beauty of Lemon Cloud Cake is that it tastes even better after a few hours in the fridge, giving the flavors time to meld. Assemble and frost it the night before your event, then chill until you’re ready to wow your guests.

Final Thoughts

There’s something truly magical about sharing a homemade Lemon Cloud Cake. Its fluffy layers, creamy lemon filling, and soft, dreamy exterior make it the kind of dessert people dream about long after the plates are cleared. Don’t wait for a special occasion—any day is the perfect day to bake this sunshine-filled cake and create new, sweet memories.