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Lemon Cloud Cake Recipe

Lemon Cloud Cake Recipe
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4.8 from 11 reviews

Indulge in the light and airy delight of this Lemon Cloud Cake. With layers of pastry cream and fluffy lemon filling, this cake is a burst of citrusy sweetness in every bite.

Ingredients

Cake

  • 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
  • 1 3/4 cups (347g) King Arthur Baker’s Special Sugar*
  • 1/4 cup (50g) vegetable oil
  • 2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 3 tablespoons (21g) King Arthur Bread and Cake Enhancer, optional
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 4 large egg whites plus 1 whole large egg, at room temperature
  • 2 3/4 cups (330g) King Arthur Unbleached Cake Flour
  • 1 1/2 cups (340g) full-fat plain, vanilla, or lemon yogurt, or whole milk, at room temperature

Filling & Frosting

  • 1/2 cup (57g) Quick-and-Easy Pastry Cream Mix*
  • 2/3 cup (152g) milk
  • 1 1/2 cups (405g) prepared lemon curd*
  • 2 cups (454g) whipping cream or heavy cream

*Also known as superfine or castor sugar.

Instructions

  1. Preheat the oven and prepare pans: Preheat the oven to 350°F. Lightly grease and flour two 8″ square pans or two 9″ round pans.
  2. Make the cake batter: Beat butter, sugar, and oil until light and fluffy. Add baking powder, salt, cake enhancer, and vanilla. Beat in eggs, then alternate adding flour and yogurt/milk. Pour batter into pans.
  3. Bake the cakes: Bake for 32 to 37 minutes until a toothpick comes out clean. Cool completely.
  4. Prepare the filling: Mix pastry cream mix and milk until blended, then beat until thick. Stir in lemon curd and refrigerate until firm.
  5. Assemble the cake: Spread filling on each cake layer. Mix cream with remaining filling and spread on top of the cake. Chill before serving.

Nutrition

Find it online: http://bitezly.com/lemon-cloud-cake-recipe/