If you’re on the lookout for a dessert that feels like a dreamy hug on a plate, the Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe is about to become your new favorite. This cake is everything you want from a light yet indulgent treat: airy, soft sponge layers that melt in your mouth paired with a luscious, tangy lemon custard that is silky smooth. Every bite promises a perfect balance of citrus brightness and creamy sweetness, making it a standout for afternoon tea, special occasions, or anytime you crave a little sunshine in dessert form.
Ingredients You’ll Need
Gathering simple, fresh ingredients is what makes this cake so special and approachable. Each component plays a pivotal role—from the all-purpose flour providing structure to the fresh lemons infusing that unmistakable zing. Here’s what you’ll need:
- 1½ cups all-purpose flour: This is the base for your soft sponge layers, giving the cake its tender crumb.
- 1½ tsp baking powder: Helps your sponge rise beautifully and become light as air.
- ¼ tsp salt: Balances the sweetness and enhances the flavors.
- ½ cup unsalted butter, room temperature: Adds richness and moisture to the batter.
- ¾ cup granulated sugar: Sweetens the sponge just right without overpowering the lemon.
- 3 large eggs: Provide structure and help with the cake’s airy texture.
- 1 tsp vanilla extract: Adds warmth and depth to the flavor profile.
- Zest of 1 lemon: Bursts of fresh citrus aroma in every bite.
- 2 tbsp fresh lemon juice: Adds tang and brightness to the batter.
- ½ cup whole milk: Keeps the cake moist and tender.
- 1 cup milk: The base for the custard to create smooth creaminess.
- 2 egg yolks: Essential for the custard’s rich and silky texture.
- ⅓ cup granulated sugar: Sweetens the custard delicately.
- 2 tbsp cornstarch: Thickens the custard perfectly without clumping.
- 1 tsp lemon zest: Gives the custard a fresh, citrus punch.
- 2 tbsp lemon juice: Brings tartness that balances the creamy custard.
- 1 tbsp butter: Finishes the custard with a glossy, luscious finish.
- Pinch of salt: Elevates all the flavors just right.
- Powdered sugar: For that delicate, snowy finish on the cake’s surface.
- Whipped cream (optional): Adds an extra layer of lightness and indulgence.
- Fresh mint leaves: For a refreshing, aromatic garnish.
How to Make Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe
Step 1: Bake the Sponge Layers
Let’s start by preheating your oven to 350°F (175°C), then grease and line two 8-inch cake pans with parchment paper. Cream the unsalted butter and granulated sugar together until the mixture is pale and fluffy — this is key for a light sponge. Next, beat in the eggs one at a time, allowing each to fully incorporate. Stir in the vanilla extract, lemon zest, and lemon juice for that signature citrus touch. In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Slowly fold the dry ingredients alternately with the milk into the wet mixture, being careful not to overmix. Divide your batter evenly between the prepared pans and bake for about 20 to 25 minutes until the sponges are golden and spring back when pressed. Allow them to cool completely on a wire rack before moving on. This step sets the stage for your dreamy layered cake.
Step 2: Make the Lemon Custard Filling
While the cakes cool, it’s time to make the star of the show: the silky lemon custard. In a medium saucepan, whisk together the milk, sugar, egg yolks, cornstarch, lemon zest, lemon juice, and a pinch of salt. Cook this mixture over medium heat, stirring constantly for about 6 to 8 minutes until it thickens into a smooth, velvety custard. Once thickened, remove from the heat and stir in the butter to add that glossy finish. To prevent a skin from forming, press a sheet of plastic wrap directly onto the custard’s surface and chill in the refrigerator until it’s completely cool and set. This luscious filling is what gives the Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe its irresistible character.
Step 3: Assemble the Cake
On a cake stand or serving plate, place one cooled sponge layer. Spread the chilled lemon custard evenly over this layer, making sure to reach the edges for full flavor in every slice. Gently place the second sponge layer on top, pressing lightly to secure without squishing the custard. This soft layering is key to achieving the cloud-like texture that makes this cake so special.
Step 4: Decorate and Serve
To finish, dust the top of your cake with powdered sugar for a delicate snowy effect. For a touch of elegance and an extra hint of creaminess, add a swirl of whipped cream and tuck a fresh mint leaf in the center. Pop your cake in the fridge for 15 to 30 minutes before slicing — this rest helps the layers set for those clean, perfect slices. Now you’re all set to enjoy a piece of pure lemon heaven!
How to Serve Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe
Garnishes
The beauty of this cake is in its simplicity, but a few thoughtful garnishes elevate it to show-stopping. Dusting with powdered sugar lends a delicate sweetness with a charming appearance. A rosette of whipped cream paired with a sprig of fresh mint adds a fresh, aromatic pop that complements the lemon flavors perfectly.
Side Dishes
Pairing is key when serving the Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe. Light and refreshing sides like a berry compote, fresh sliced strawberries, or even a scoop of vanilla bean ice cream play beautifully alongside the tangy custard and airy cake. A hot cup of green tea or a crisp glass of sparkling lemonade also makes a lovely beverage counterpart.
Creative Ways to Present
Think beyond the classic slice! This cake looks gorgeous served as mini individual cakes by partitioning the layers and custard into smaller molds. Or create a layered trifle glass dessert with broken sponge pieces, custard, and fresh fruit. Serving it family-style on a pretty cake stand with fresh lemon slices around the base also makes a charming centerpiece for gatherings.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe covered tightly in the refrigerator. It will stay fresh and moist for up to 3 days, allowing the flavors to marry and the custard to set deeper into the sponge layers for even more luscious bites.
Freezing
If you want to make this cake ahead for a special occasion, freeze the sponge layers separately wrapped tightly in plastic wrap and foil for up to 1 month. The custard doesn’t freeze well, so it’s best to prepare that fresh. When ready, thaw the sponge layers overnight and assemble the cake just before serving to keep that soft, fluffy texture.
Reheating
Because this cake is delicate and custard-filled, it’s best enjoyed chilled or at room temperature. Avoid reheating as it can affect the texture of the custard and dryness of the sponge. If you prefer slightly less chill, take the cake out of the fridge 20 minutes before serving to soften slightly.
FAQs
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can provide flavor, fresh lemon zest and juice give a brighter, more natural citrus punch that really makes this cake shine. For best results, stick with fresh lemons.
What can I substitute for cornstarch in the custard?
If you don’t have cornstarch, you can use arrowroot powder or flour. Just keep in mind that the texture might be slightly different, but the custard will still thicken nicely.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Be sure to check that your baking powder is gluten-free as well.
Can I make the lemon custard ahead of time?
Yes, making the custard ahead is not only possible but encouraged. Preparing it the day before and chilling in the fridge allows the flavors to deepen and speeds up assembly on cake day.
How do I get clean slices when serving?
Chilling the cake for at least 15 minutes before slicing helps the custard firm up and prevent squishing. Use a sharp knife wiped clean between cuts for the neatest slices.
Final Thoughts
Trust me, once you make the Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe, it will earn a permanent spot in your baking rotation. The dreamy texture combined with that refreshing lemon custard filling is simply irresistible. Whether you’re treating yourself on a quiet afternoon or impressing guests at a gathering, this cake delivers warmth and delight in every bite. So gather your ingredients, roll up your sleeves, and get ready to bake a little slice of sunshine!
Print
Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Custard Cloud Cake features soft, fluffy sponge layers paired with a silky, tangy lemon custard filling. Light and refreshing, it’s perfect for spring or summer gatherings and makes an elegant dessert with its bright citrus flavors and delicate texture.
Ingredients
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
Decoration
- Powdered sugar
- Whipped cream (optional)
- Fresh mint leaves
Instructions
- Bake the Sponge: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. Cream the room-temperature butter with ¾ cup sugar until pale and fluffy using a mixer. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and fresh lemon juice until combined. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually alternate adding the dry ingredients and ½ cup milk into the wet mixture, folding gently to avoid overmixing. Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes until golden and a toothpick inserted comes out clean. Remove and cool the sponges completely on a wire rack.
- Make the Lemon Custard: In a medium saucepan, whisk together 1 cup milk, granulated sugar, egg yolks, cornstarch, lemon zest, lemon juice, and a pinch of salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and becomes smooth, about 6 to 8 minutes. Remove from heat and stir in 1 tablespoon of butter until melted. Transfer the custard into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled.
- Assemble the Cake: Place one cooled sponge cake layer on a cake stand or serving plate. Spread the chilled lemon custard evenly over the sponge surface using a spatula. Carefully position the second cake layer on top of the custard filling.
- Decorate & Serve: Dust the top of the cake with powdered sugar. For extra elegance, add a swirl of whipped cream and a fresh mint leaf in the center. Chill the assembled cake for 15 to 30 minutes before slicing, which will help achieve clean, neat edges when serving.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Be gentle when folding in dry ingredients to maintain the lightness of the sponge.
- Press plastic wrap directly on custard to avoid skin formation while chilling.
- Chilling the assembled cake helps the custard set for cleaner slices.
- Whipped cream is optional but adds a creamy contrast to the tangy custard.
