Go Back
–+ servings
fluffy lemon cloud cake with whipped cream frosting on white kitchen counter

Fluffy Lemon Cloud Cake recipe

This Fluffy Lemon Cloud Cake recipe is a light, airy, melt-in-your-mouth dessert bursting with fresh lemon flavor. Made with whipped egg whites and a soft sponge base, it’s the perfect cake for spring or summer gatherings—elegant, refreshing, and beautifully simple to make.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling & Frosting Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 12 slices
Calories: 290kcal
Cost: $10

Equipment

  • Stand mixer or hand mixer For whipping egg whites and cream
  • 9-inch round cake pans Line with parchment for easy release
  • Rubber spatula To gently fold mixtures
  • Wire cooling rack Ensures even cooling
  • Offset spatula For smooth frosting
  • Mixing bowls Separate for dry and wet ingredients

Ingredients

  • 2 cups all-purpose flour Swap with almond flour for gluten-free
  • 3 teaspoon baking powder
  • 0.5 teaspoon salt
  • 6 large eggs Separated
  • 1 cup granulated sugar Divided
  • 0.33 cup fresh lemon juice For bright citrus flavor
  • 2 tablespoon lemon zest Freshly grated
  • 1 tablespoon vanilla extract
  • 0.25 cup vegetable oil For moisture
  • 2 cups heavy whipping cream For frosting
  • 3 tablespoon powdered sugar To sweeten whipped cream
  • 1 tablespoon fresh lemon juice For frosting
  • 2 tablespoon lemon curd For creamy filling
  • 1 drop yellow food coloring Optional, for soft lemon hue

Instructions

  • Preheat oven to 325°F and prepare two 9-inch cake pans with parchment paper.
  • Whisk flour, baking powder, and salt in one bowl; set aside.
  • Beat egg yolks with sugar until pale; add lemon juice, zest, vanilla, and oil.
  • Combine wet and dry ingredients gently; avoid overmixing.
  • Beat egg whites until stiff peaks form, adding sugar gradually.
  • Fold egg whites into batter in two parts to keep it airy.
  • Divide batter into pans and bake 28–32 minutes until golden.
  • Cool cakes completely on wire racks.
  • Whip cream, powdered sugar, and lemon juice; add lemon curd.
  • Assemble layers, spread frosting, and chill before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 290kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 130mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 520IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg