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
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
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.
