Description
This Lemon Custard Cloud Cake features soft, fluffy sponge cake layers infused with bright lemon zest and juice, filled with a silky, tangy lemon custard. Finished with a dusting of powdered sugar and optional whipped cream and fresh mint, this elegant dessert offers a perfect balance of light texture and refreshing citrus flavor, ideal for spring and summer occasions.
Ingredients
Scale
Cake Sponge
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup whole milk
Lemon Custard Filling
- 1 cup milk
- 2 egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp butter
- Pinch of salt
Decorations (Optional)
- Powdered sugar
- Whipped cream
- Fresh mint leaves
Instructions
- Bake the Sponge: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. Cream the unsalted butter and granulated sugar together in a bowl until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Alternately add the dry ingredients and the whole milk to the wet ingredients, mixing gently until just combined. Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes, or until the cakes are golden brown and springy to the touch. Remove from the oven and let cool completely on a wire rack.
- Make the Lemon Custard: In a medium saucepan, whisk together milk, sugar, egg yolks, cornstarch, lemon zest, lemon juice, and a pinch of salt until smooth. Cook over medium heat, stirring constantly to avoid lumps, for about 6 to 8 minutes or until the mixture thickens and becomes smooth and glossy. Remove from heat and stir in the butter until fully incorporated. Transfer the custard to a bowl, then press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled and set.
- Assemble the Cake: Place one sponge cake layer on a cake stand or serving plate. Spread the chilled lemon custard filling evenly over the top of this layer. Carefully place the second cake layer on top of the custard layer, pressing gently to secure.
- Decorate & Serve: Dust the top of the cake with powdered sugar. If desired, add a swirl of whipped cream and garnish with a fresh mint leaf in the center for extra presentation flair. Chill the assembled cake for 15 to 30 minutes before slicing to ensure clean edges when cutting.
Notes
- Ensure the lemon custard is fully chilled before assembling to prevent it from running.
- You can substitute lemon juice with lime juice for a citrus twist.
- Allow cakes to cool completely to avoid melting the custard during assembly.
- Use parchment paper to line cake pans for easier removal and clean edges.
- This cake can be made a day ahead and chilled, which enhances the flavors.
