Description
This Lemon Custard Cloud Cake combines fluffy lemon-infused cake layers with a rich, creamy lemon custard filling and a light whipped cream topping. Perfectly balanced with zesty lemon flavor and a delicate texture, this dessert is ideal for special occasions or anytime you crave a refreshing, elegant treat.
Ingredients
Scale
For the Cake Layers:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra lemon zest for garnish
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Flavors: Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract to infuse bright citrus flavor.
- Combine Wet and Dry: Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to keep the batter light.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the pans before removing.
- Make the Custard Filling: Heat 2 cups of whole milk in a saucepan over medium heat until just steaming, not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly whisk the warm milk into the egg mixture to temper it.
- Cook the Custard: Return the milk-egg mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in butter, vanilla extract, and lemon zest. Cool the custard completely before assembling.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar until soft peaks form, for a light and airy topping.
- Assemble the Cake: Place one cake layer on a serving plate. Evenly spread the cooled lemon custard over the layer. Place the second cake layer on top and spread the whipped cream over the surface. Garnish with extra lemon zest for a fresh, vibrant finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the cake to firm up before slicing and serving.
Notes
- For extra lemon flavor, spread a thin layer of lemon curd over the custard filling before adding the second cake layer.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- Make sure the custard and cake layers are completely cooled before assembly to prevent melting the whipped cream.
- You can substitute the whole milk with a lactose-free alternative if desired, but it may alter the texture slightly.
