Name: The ‘light-as-air’ lemon cloud cake Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: International
Ingredients: 4 eggs, at room temperature, separated; 1 tbsp finely grated lemon rind; 2 tbsp caster sugar; 260g (1 cup) Greek-style yoghurt, at room temperature; 40g (1/4 cup) plain flour; 2 tbsp cornflour; 1/2 tsp fresh lemon juice; Pinch of salt; 70g (1/3 cup) caster sugar, extra; Icing sugar, to dust

The ‘light-as-air’ lemon cloud cake is my answer to those days when you want a showstopping dessert that magically hovers between elegant and effortless. Imagine a cake so tender it practically vanishes on your tongue, brimming with fresh citrus zing and a whisper of sweetness. After more than a dozen test runs (thirteen, to be precise!), I can confidently say this recipe will enchant anyone who tastes it. Thanks to whipped egg whites and a gentle bake in a water bath, every forkful feels like it’s floating. Whether you’re serving it for brunch, a cozy afternoon tea, or after dinner, this cake lifts spirits as well as taste buds!

The 'light-as-air' lemon cloud cake Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised at how a simple collection of everyday ingredients transforms into something as heavenly as The ‘light-as-air’ lemon cloud cake. Each ingredient has a purpose: from tangy lemon zest brightening every bite to creamy Greek yoghurt, creating a melt-in-your-mouth crumb. Here’s what you’ll need, with a few helpful notes:

Eggs, at room temperature: Separating and whipping these gives the cake its signature lift and airy texture.
Finely grated lemon rind: For that real, sparkly citrus flavor—don’t skimp here!
Caster sugar: Dissolves quickly for a smooth batter and lightly sweet touch.
Greek-style yoghurt, at room temperature: Adds creaminess and just the right bit of tang. Room temperature ensures it blends effortlessly.
Plain flour: Just enough to give the cake structure, without weighing it down.
Cornflour (cornstarch): Helps keep every crumb tender and feathery.
Fresh lemon juice: A tiny bit sharpens the flavors and helps stabilize the egg whites.
Pinch of salt: Brightens flavor and makes those sweet and tangy notes pop.
Caster sugar, extra: This second dose helps create stable, glossy meringue peaks.
Icing sugar, to dust: Just before serving, a snowy dusting makes the cake look as heavenly as it tastes!

How to Make The ‘light-as-air’ lemon cloud cake

Step 1: Preheat and Prepare Your Pan

Begin by preheating your oven to 150°C (130°C fan forced). This low-and-slow bake is the secret to the cake’s cloudlike texture. If you’re using a regular oven, place your rack in the lower third so the cake cooks gently. Grease and neatly line a deep, 18cm round cake pan with baking paper, leaving the paper standing a few centimeters above the rim—this extra height will protect the cake as it rises and ensure a lofty, even edge.

Step 2: Whisk the Yolk Base

In a large bowl, whisk together the egg yolks, lemon rind, and caster sugar until the mixture is creamy and fragrant. Next, whisk in your Greek yoghurt for a luscious texture, and sift in both the plain flour and cornflour. Whisk until everything is beautifully smooth and combined—this forms the bright, zesty base for The ‘light-as-air’ lemon cloud cake.

Step 3: Whip and Fold in the Egg Whites

With spotlessly clean beaters and a big glass or metal bowl, whip your egg whites, lemon juice, and a pinch of salt until they turn fluffy and opaque. Gradually add the extra caster sugar in three batches, whisking really well after each addition so the sugar fully dissolves and lovely medium peaks appear. Now, take a small spoonful of these whipped whites and whisk it into the yolk mixture to loosen it. Finally, gently fold the rest of the egg whites in three installments with a spatula—treat this batter like a delicate dream to keep every precious bubble intact.

Step 4: Assemble the Water Bath and Bake

Pour the feather-light batter into your prepared cake pan and smooth the top. Nestle this pan inside a larger roasting or baking pan. Carefully pour boiling water into the larger pan so it rises about 3cm up the outside of the cake tin—this water bath (bain-marie) helps the cake bake evenly and stay moist. Slide everything into the oven and bake for 1 hour and 10 minutes to 1 hour and 20 minutes, until the top is pale gold and springs back when lightly touched. (A few cracks are normal and settle as the cake cools.) Turn off the oven and let the cake rest inside with the door slightly ajar for 15 minutes to minimize shrinkage.

Step 5: Cool and Unmold the Cake

Remove the pan from the water bath and let the cake cool in its tin until just warm—this helps it stay firm and easy to handle. Then, gently turn the cake out onto a serving plate, peeling away the paper before flipping it top-side up. Set aside to cool completely, resisting the urge to cut too soon! This ensures every airy layer sets to perfection.

Step 6: Dust and Serve

The grand finale awaits: just before serving, shower the cake with a generous dusting of icing sugar. The snowy top, paired with its golden, delicate sides, makes The ‘light-as-air’ lemon cloud cake truly irresistible. Slice with a sharp, clean knife—each wedge should barely need encouragement to stand tall on the plate.

How to Serve The ‘light-as-air’ lemon cloud cake

Garnishes

Keep it classic with a blizzard of icing sugar, or add elegant curls of lemon zest for extra sparkle. A few edible flowers or a sprinkle of finely chopped pistachios can make The ‘light-as-air’ lemon cloud cake feel even more magical, especially for celebrations. For the ultimate spring flourish, try a few fresh raspberries scattered across each slice.

Side Dishes

Because this cloud cake is so dreamy and light, it pairs wonderfully with fresh berries—strawberries and blueberries are my favorites. If you want extra indulgence, serve with softly whipped cream or a scoop of lemon or vanilla gelato. Fresh fruit compote works beautifully for a brunch crowd, lending a pop of color and freshness alongside every wedge.

Creative Ways to Present

For an elegant dessert plate, cut the cake into dainty slices and stack two at different angles. You could also cut small rounds with a biscuit cutter and layer with whipped cream and berries like mini trifles. For afternoon tea, dust each piece and serve on vintage china to let The ‘light-as-air’ lemon cloud cake steal the spotlight!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the cake cool completely, then cover tightly with plastic wrap or store in an airtight container. It will stay delicately moist for up to three days at room temperature, though the texture is at its absolute silkiest the first day.

Freezing

This gentle cake holds up surprisingly well in the freezer. Wrap individual slices (or the entire cake, uncut) in cling film and foil, then freeze for up to one month. To enjoy, let the cake thaw overnight in the refrigerator, then come to room temperature before serving—this keeps The ‘light-as-air’ lemon cloud cake ethereal and fluffy.

Reheating

If you like your cake ever-so-slightly warm (especially nice on a chilly day), heat a slice gently in the microwave on low power for just ten seconds. This revives its tenderness without drying it out. Avoid reheating in the oven or for too long, as the delicate texture can be lost!

FAQs

What makes The ‘light-as-air’ lemon cloud cake so fluffy?

The magic lies in whipping the egg whites to soft, stable peaks and folding them gently into the batter. Baking in a water bath at a low temperature finishes the job, protecting that soufflé-style rise for a whisper-light crumb.

Can I use a different type of yoghurt?

You can swap Greek-style yoghurt for a similar full-fat, creamy alternative, like plain natural yoghurt. Just avoid low-fat or watery yoghurts, as these make the cake less rich and may compromise its signature airy texture.

Why do I need to bake in a water bath?

The water bath creates gentle, even heat and plenty of moisture, which keeps the cake from cracking and ensures the inside cooks slowly, staying ultra-tender. If you skip this step, you might end up with a dense or overbaked result.

Can I make The ‘light-as-air’ lemon cloud cake gluten-free?

Absolutely! Simply substitute your favorite gluten-free plain flour blend for the wheat flour and cornflour, checking that your blend is one-to-one compatible. The results are still fluffy and delightful.

What’s the best way to zest lemons for this recipe?

Use a microplane or fine zester to remove only the bright yellow skin—never the bitter white pith underneath. Zest the lemons right before you mix; that releases the aromatic oils and delivers the freshest, brightest flavor in The ‘light-as-air’ lemon cloud cake.

Final Thoughts

If you’ve never baked a soufflé-style cake, The ‘light-as-air’ lemon cloud cake is your new baking adventure just waiting to happen. It’s the type of dessert that wins over hearts with its simplicity and stunning lightness. Give it a try—just be prepared to make it over and over (everyone will ask for the recipe, I promise!). Enjoy every melt-in-your-mouth bite!

The ‘light-as-air’ lemon cloud cake Recipe