Description
This Lemon Custard Cloud Cake features soft, fluffy layers of lemon-flavored sponge cake paired with a smooth and silky lemon custard filling. The cake is lightly dusted with powdered sugar and optionally garnished with whipped cream and fresh mint leaves, making it a perfect dessert that balances tartness and sweetness with a delicate texture.
Ingredients
Scale
For the Lemon Sponge Cake
- 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
For the 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
For Decoration
- Powdered sugar, for dusting
- 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 to prevent sticking. In a large bowl, cream together the unsalted butter and granulated sugar until the mixture becomes pale and fluffy, indicating enough air is incorporated. Add the eggs one at a time, beating well after each addition to combine thoroughly. Stir in vanilla extract, lemon zest, and lemon juice to infuse a fresh citrus flavor. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the milk into the wet mixture, mixing gently after each addition to avoid overmixing. Divide the batter evenly between the two prepared pans. Bake for 20 to 25 minutes or until the cake layers are golden brown and spring back when pressed lightly. Remove from oven and allow the cakes to cool completely on a wire rack before assembling.
- Make the Lemon Custard: In a medium saucepan, combine milk, granulated sugar, egg yolks, cornstarch, lemon zest, lemon juice, and a pinch of salt. Place the saucepan over medium heat and whisk constantly to prevent lumps and curdling. Cook the mixture until it thickens and becomes smooth, approximately 6 to 8 minutes. Once thickened, remove from heat and stir in the butter until fully melted and incorporated, giving the custard a rich texture. Transfer the custard to a bowl, cover the surface directly with plastic wrap to avoid a skin forming, and refrigerate until completely chilled and set.
- Assemble the Cake: Place one cooled sponge layer on a cake stand or serving plate. Spread the chilled lemon custard evenly over the top of this bottom layer using a spatula, ensuring an even layer for balance. Gently place the second cake layer on top of the custard, pressing lightly to secure the layers together without squeezing the filling out.
- Decorate & Serve: Dust the top of the assembled cake with powdered sugar for a delicate, sweet finish. Optionally, pipe or spoon a swirl of whipped cream in the center and garnish with a fresh mint leaf to add a fresh visual and flavor note. For cleaner edges when slicing, chill the cake for 15 to 30 minutes before serving.
Notes
- The cake layers should be completely cool before adding the custard to prevent melting and slipping of the filling.
- Pressing plastic wrap directly on the custard surface prevents a skin from forming while chilling.
- Using fresh lemon juice and zest enhances the cake’s bright citrus flavor.
- This cake is best served chilled or at room temperature for optimal texture and flavor.
- For best results, measure ingredients accurately and avoid overmixing batter to keep the sponge light and airy.
