Description
This Lemon Custard Cloud Cake features soft, fluffy sponge layers infused with lemon zest and juice, enveloping a silky, tangy lemon custard filling. Finished with a dusting of powdered sugar and optional whipped cream and fresh mint, it’s a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Cake Sponge
- 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
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
Decoration
- Powdered sugar, for dusting
- Whipped cream (optional)
- Fresh mint leaves (optional)
Instructions
- Bake the Sponge: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a mixing bowl, cream together the room temperature butter and granulated sugar until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the whole milk to the wet mixture, folding gently until just combined. Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes until the cakes are golden and springy to the touch. Allow the cakes to cool completely on a wire rack.
- Make the Lemon Custard: In a medium-sized saucepan, whisk together the milk, sugar, egg yolks, cornstarch, lemon zest, lemon juice, and a pinch of salt until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes smooth, which should take about 6 to 8 minutes. Remove from heat and stir in the butter until fully incorporated. Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until the custard is completely chilled.
- Assemble the Cake: Place one of the cooled sponge layers on a cake stand or serving plate. Spread the chilled lemon custard evenly over the top of this layer. Carefully place the second sponge layer on top of the custard layer, pressing lightly to secure.
- Decorate & Serve: Dust the top of the cake with powdered sugar. If desired, decorate with a swirl of whipped cream and garnish with a fresh mint leaf in the center. Chill the cake for 15 to 30 minutes before slicing to ensure clean, neat edges when serving.
Notes
- Ensure the butter is at room temperature for easy creaming with the sugar.
- For a more intense lemon flavor, zest and juice fresh lemons rather than using bottled lemon juice.
- Pressing plastic wrap directly onto the custard prevents an unpleasant skin from forming.
- Chilling the cake before slicing helps achieve clean cuts and a more presentable appearance.
- Optional whipped cream and fresh mint leaves add a lovely complementary flavor and presentation.
