Lemon cloud cake is a soft, fluffy British-style sponge made with whipped cream, lemon zest, eggs and vanilla. Light as air with a tender, cotton-soft crumb.

The whipped cream folded into the batter is what makes this different from a standard sponge. It adds fat and air at the same time, so you get a cake that’s rich but not heavy. If you skip whipping the cream and just pour it in liquid, the cake comes out dense and flat.

I whip the eggs and sugar until they go pale and thick, about 5-6 minutes with an electric whisk. That’s where most of the lift comes from. The cream adds the second layer of softness. A good grating of lemon zest on top keeps it from tasting one-note sweet, and the smell when it comes out of the oven is worth the effort on its own.

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Lemon Cloud Cake Ingredients

4 eggs
200g (7oz) caster sugar
1 sachet vanilla sugar (or 1 tsp vanilla extract)
Zest of 1 lemon
1 tsp baking powder
250ml (9fl oz) double cream
250g (9oz) plain flour
Butter, for greasing
Icing sugar, for dusting

How To Make Lemon Cloud Cake

Preheat the oven: Set the oven to 175°C (345°F/Gas Mark 4) with both top and bottom heat on. Grease a cake tin generously with butter, making sure you get into the edges and up the sides.
Whip the eggs and sugar: Put the eggs, caster sugar and vanilla sugar in a large bowl. Whisk with an electric mixer until the mixture turns pale, thick and roughly triples in volume. This takes about 5-6 minutes on high speed. When you lift the whisk, the mixture should fall in a thick ribbon that holds its shape for a few seconds.
Add the dry ingredients: Sift the flour and baking powder over the egg mixture. Fold in gently with a spatula using slow, wide strokes from the bottom up. Stop as soon as no dry patches remain. Over-mixing knocks the air out.
Whip and fold in the cream: In a separate bowl, whisk the double cream until it thickens and holds soft peaks. Fold it into the batter along with the lemon zest, using the same gentle folding motion. The batter should be smooth, airy and slightly thick.
Bake the cake: Pour the batter into the prepared tin and give it a gentle shake to level the top. Bake for about 40 minutes until risen and golden. Test with a skewer in the centre. If it comes out clean, it’s done. Every oven runs differently, so start checking at 35 minutes.
Cool and serve: Leave the cake in the tin for 5 minutes, then turn it out onto a wire rack to cool completely. Once cool, dust generously with icing sugar and slice.

Recipe Tips

Whip the eggs long enough. The pale, thick ribbon stage is not optional. If the eggs are under-whipped, the cake won’t rise properly and the texture will be heavy instead of cloud-like.

Fold, don’t stir. Every time you add the flour or the cream, use a spatula and fold from the bottom up. Stirring in circles pushes the air out and defeats the work you did whipping.

Whip the cream to soft peaks only. Stiff cream is harder to fold in evenly and can leave streaks or lumps in the batter. Soft peaks blend in smoothly without deflating the mixture.

Grease the tin well. This cake is soft and sticks easily. Use a thick coat of butter and dust with a little flour if your tin isn’t non-stick. A stuck cake tears apart when you turn it out.

Don’t open the oven door for the first 30 minutes. The structure is fragile while it sets. A blast of cold air can cause the centre to sink. Check through the glass if you need to look.

What To Serve With Lemon Cloud Cake

A cup of tea is all this needs. The lemon zest and the light sweetness pair well with English breakfast or Earl Grey.

For a more dressed-up version, serve slices with a spoonful of whipped cream and a few fresh berries on the side. Raspberries or blueberries work well against the lemon.

How To Store Lemon Cloud Cake

Fridge

Wrap in clingfilm or store in a sealed container. It keeps in the fridge for up to 3 days. Bring to room temperature for 20 minutes before serving, cold sponge feels denser than it is.

Reheat

Not needed. This cake is best at room temperature. If you prefer it slightly warm, 10 seconds in the microwave per slice softens it, but it can dry out quickly so don’t overdo it.

Freeze

Wrap the whole cake or individual slices tightly in clingfilm, then in foil. Freeze for up to 1 month. Thaw in the fridge overnight and dust with fresh icing sugar before serving.

Lemon Cloud Cake Nutrition Facts

Per serving (1 of 10): Calories: 285kcal, Protein: 5g, Fat: 12g, Carbohydrates: 40g, Sugar: 22g, Sodium: 85mg. Estimated. May vary based on ingredients and cooking methods.

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