Lemon Cloud Cake with Whipped Cream
Light, airy and filled with fresh lemon flavour, this beautiful layered cake is finished with softly sweetened vanilla whipped cream and simple candied lemon slices. It’s an elegant dessert for spring celebrations, birthdays, Easter or any occasion that calls for something bright and special.
Prep time
30 min
Cook time
40 min
Serves
10–12
Ingredients
▼
Lemon Cake
- 1¼ cupsall-purpose flour
- 1½ tspbaking powder
- 5 largeeggs, at room temperature and separated
- 1¼ cupsgranulated sugar, divided
- ⅓ cuprefined coconut oil, melted and slightly cooled
- Zest of 2lemons
- ¼ cupfreshly squeezed lemon juice
- Pinchfine sea salt
Vanilla Whipped Cream
- 1½ cupswhipping cream, cold
- 2–3 tbspicing sugar, or more to taste
- 2 tsppure vanilla extract
For Decorating
- Simple Candied Lemon Slices
- Optionalfresh strawberries or blueberries
Ingredients
Lemon Cake
- 1¼ cupsall-purpose flour
- 1½ tspbaking powder
- 5 largeeggs, at room temperature and separated
- 1¼ cupsgranulated sugar, divided
- ⅓ cuprefined coconut oil, melted and slightly cooled
- Zest of 2lemons
- ¼ cupfreshly squeezed lemon juice
- Pinchfine sea salt
Vanilla Whipped Cream
- 1½ cupswhipping cream, cold
- 2–3 tbspicing sugar, or more to taste
- 2 tsppure vanilla extract
For Decorating
- Simple Candied Lemon Slices
- Optionalfresh strawberries or blueberries
Instructions
Method
- 1
Preheat the oven to 325°F. Line the bottoms of two 8-inch round cake pans with parchment paper. Do not grease or butter the pans, as the batter needs to cling to the sides while baking.
- 2
In a medium bowl, whisk together the flour and baking powder. Set aside.
- 3
In a large bowl, whisk the egg yolks with ¾ cup of the granulated sugar. Add the melted coconut oil, lemon zest, lemon juice and salt, whisking until smooth and well combined.
- 4
In a separate clean bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining ½ cup of granulated sugar and continue beating until stiff, glossy peaks form.
- 5
Stir the dry ingredients into the egg yolk mixture just until combined.
- 6
Using a spatula, gently fold half of the whipped egg whites into the batter. Once incorporated, carefully fold in the remaining egg whites, taking care not to deflate the mixture.
- 7
Divide the batter evenly between the prepared cake pans and gently smooth the tops.
- 8
Bake for approximately 40 minutes, or until the cakes are lightly golden and a toothpick inserted into the centre comes out clean.
- 9
Remove the cakes from the oven and immediately turn the pans upside down on a wire cooling rack. Allow the cakes to cool completely in their pans.
- 10
Once cooled, run a thin knife around the edges of each cake and gently remove them from the pans. Peel away the parchment paper.
- 11
To prepare the whipped cream, add the cold whipping cream, icing sugar and vanilla to a large bowl. Beat with an electric mixer until stiff peaks form. Taste and add additional icing sugar if you prefer a sweeter whipped cream.
- 12
Using a long serrated knife, carefully slice each cake horizontally in half to create four thin cake layers.
- 13
Place the first cake layer on a serving plate or cake stand. Spread an even layer of whipped cream over the top. Repeat with the remaining cake layers and whipped cream.
- 14
Use a large offset spatula to smooth the remaining whipped cream over the top and sides of the cake.
- 15
Garnish with candied lemon slices and fresh strawberries or blueberries, if desired. Refrigerate until ready to serve.
Melissa's Notes
Refined coconut oil has a neutral flavour, so it won’t make the cake taste like coconut. Make sure it is melted but not hot before adding it to the egg yolks.
Room-temperature eggs whip more easily and create better volume.
Use a clean, dry bowl for the egg whites. Even a small amount of grease or egg yolk can prevent them from whipping properly.
The individual cake layers will be fairly thin. Use a gentle sawing motion and a long serrated knife when cutting each cake horizontally.
The syrup from the Simple Candied Lemon Slices is delicious drizzled over individual slices just before serving.
Keep the finished cake refrigerated because of the fresh whipped cream.
Nutrition Information
Per serving
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
This recipe works well with Simple Candied Lemon Slices
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.