Oh my goodness, let me tell you about this *Lemon Custard Cloud Cake*! It’s like a little slice of sunshine on your plate. This cake is so light and fluffy, you’ll feel like you’re eating a cloud. Seriously, the soft layers combined with the luxurious, silky filling of lemon custard create a dessert that’s refreshing and indulgent all at once. Trust me, once you take your first bite, you’ll be hooked! The zesty lemon flavor dances on your taste buds, making it the perfect treat for any occasion. Whether you’re celebrating a special day or just need a pick-me-up, this cake is sure to impress!
Ingredients List
Here’s what you’ll need to whip up this delightful Lemon Custard Cloud Cake. Gather these ingredients, and you’re one step closer to cake heaven!
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (make sure it’s nice and soft for easy mixing!)
- 3 large eggs
- ½ cup milk (whole milk works best for that richness)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract (don’t skip this, it adds amazing flavor!)
- 1 cup lemon custard (store-bought or homemade, your choice!)
- Powdered sugar for dusting (for that beautiful finishing touch)
Make sure to use fresh lemons for the custard if you’re making it yourself; it really makes a difference in flavor! Now that you’ve got everything, let’s get baking!
How to Prepare Lemon Custard Cloud Cake Soft Layers Silky Filling
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because a preheated oven helps the cake rise perfectly! While that’s warming up, grab your two 9-inch round cake pans. Grease them thoroughly with some unsalted butter or cooking spray, and then dust them with a little bit of flour. This helps your beautiful cake layers slide right out later without any fuss.
Mixing the Batter
Now, let’s get to the fun part—making that cake batter! In a large mixing bowl, cream together the softened butter and granulated sugar. I usually use an electric mixer for this part, but a good ol’ whisk works too if you’re up for a little workout! Mix until it’s light and fluffy, which usually takes about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition. This helps to incorporate air and makes the cake fluffy.
Next, stir in the vanilla extract. Oh, the smell of vanilla is just heavenly! In a separate bowl, combine the all-purpose flour and baking powder. You’ll want to whisk this together to evenly distribute the baking powder. Now, add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the flour. This means you’ll add some flour, then some milk, mix it up, and repeat until all ingredients are combined. Don’t overmix, just stir until everything is nicely combined!
Baking the Cake
Now it’s time to bake! Divide the batter evenly between your prepared cake pans. I like to use a kitchen scale to make sure they’re as equal as possible, but you can eyeball it if you prefer. Pop those pans into your preheated oven and bake for about 25-30 minutes. You’ll know they’re done when the tops are golden brown, and a toothpick inserted into the center comes out clean. Once they’re baked to perfection, let them cool in the pans for about 10 minutes, and then transfer them to a wire rack to cool completely. Patience is key here—letting them cool will help keep them from falling apart when you layer them with that luscious filling!
Assembling the Cake
Alright, the moment we’ve been waiting for! Once your cakes are completely cool, it’s time to assemble. Carefully remove one cake layer from the rack and place it on your serving plate. Spread a generous amount of lemon custard on top. I love to use an offset spatula to get an even layer. Then, gently place the second cake layer on top. Don’t worry if it’s not perfect; a little rustic charm is always welcome!
Now, spread more lemon custard on top and around the sides of the cake. For a final touch, dust the top with powdered sugar for that beautiful, dreamy look. And there you have it—your Lemon Custard Cloud Cake is ready to be sliced and devoured! Trust me, everyone will be reaching for seconds!
Why You’ll Love This Recipe
- It’s incredibly light and fluffy—every bite feels like a cloud!
- The silky lemon custard filling adds a refreshing zing that brightens up your day.
- Simple ingredients make it easy to whip up any time you need a sweet treat.
- Perfect for sharing at gatherings or simply enjoying on your own.
- It’s a dessert that looks impressive but is surprisingly straightforward to make.
- Great balance of sweetness and tanginess that everyone will love.
- You can easily customize it with fresh fruit or whipped cream for an extra special touch.
Tips for Success
Now that you’re ready to bake your Lemon Custard Cloud Cake, let me share some of my favorite tips to ensure it turns out absolutely perfect! Trust me, these little nuggets of wisdom can make all the difference.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before you start. This helps them mix together smoothly and creates a light, airy batter!
- Measure Flour Properly: When measuring flour, fluff it up in the container first, then spoon it into your measuring cup and level it off with a knife. This prevents packing and ensures your cake isn’t too dense.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tough cake—yikes!
- Cooling Time: Let your cakes cool completely before frosting or assembling. If they’re even slightly warm, the custard can melt and become a gooey mess!
- Chill Your Custard: If you’re using homemade lemon custard, let it cool in the fridge for a bit before spreading it on the cake. A chilled custard spreads more easily and adds a delightful contrast to the warm cake.
- Layering Tricks: If your cake layers are domed, don’t hesitate to level them with a serrated knife before stacking. This ensures a stable cake that looks fabulous!
- Decorating Ideas: Feel free to get creative with your dusting! You can use fresh berries, mint leaves, or even edible flowers to add a pop of color and freshness.
- Store Properly: If you have leftovers (which is rare, but it happens!), store your cake in an airtight container in the fridge. This keeps it fresh and moist for a few days!
With these tips in your back pocket, you’re all set to impress your friends and family with this dreamy dessert. Happy baking!
Nutritional Information
Here’s a little breakdown of what you can expect in each slice of this delightful Lemon Custard Cloud Cake. It’s always nice to know what you’re indulging in, right? This is per serving, which is one slice of cake.
- Calories: 320
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
- Cholesterol: 80mg
It’s a lovely treat that balances a bit of indulgence with a hint of freshness from the lemon. Enjoy every bite, and don’t forget to share (or not!)—I won’t judge if you keep it all to yourself!
FAQ Section
Can I use a different filling instead of lemon custard?
Absolutely! While the lemon custard is divine, feel free to experiment with other fillings like vanilla custard, chocolate ganache, or even a fresh fruit compote. Just remember to adjust the flavor to your liking!
What if my cake layers are uneven?
No worries! If you find your cake layers have domed tops, just use a serrated knife to level them out before stacking. This will give you a nice, even layer for that silky filling!
How can I make this cake ahead of time?
You can definitely make this cake in advance! Just bake and cool your cake layers, then wrap them tightly in plastic wrap and store them in the fridge for up to 2 days. Assemble the cake on the day you plan to serve it for the freshest taste!
Can I freeze the cake?
Yes, you can freeze this cake! Once it’s assembled, wrap it well in plastic wrap and then aluminum foil. It will keep in the freezer for up to 2 months. Just let it thaw in the fridge before serving!
What should I do if my lemon custard is too runny?
If your custard turns out runny, it might need a bit more cooking time. Return it to the heat and let it simmer gently until it thickens up. Just be sure to stir continuously to avoid lumps!
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure it contains xanthan gum for the best texture!
How do I know when the cake is done baking?
The best way to check if your cake is done is to insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, your cake is ready to come out of the oven!
What’s the best way to store leftovers?
Store any leftover cake in an airtight container in the fridge. This will keep it fresh and moist for a few days. Just remember to let it come to room temperature before serving for the best flavor!
Storage & Reheating Instructions
After you’ve enjoyed your delicious Lemon Custard Cloud Cake, you might find yourself with some leftovers (if you’re lucky!). Here’s how to store it so it stays fresh and tasty for days to come.
To store any leftover cake, simply place it in an airtight container in the refrigerator. This keeps the cake moist and prevents it from absorbing any odors from the fridge. If you’ve got a multi-layer cake, I suggest placing a piece of wax paper between the layers to keep the custard from sticking to the top.
Now, if you want to enjoy a slice later on, it’s best to let the cake come to room temperature before serving. Just take it out of the fridge about 30 minutes before you plan to dig in. This will bring out all those lovely flavors and make the texture even more delightful!
If you need to reheat a slice, pop it in the microwave for about 10-15 seconds. Just be careful not to overdo it! You want it warm, not hot, so it doesn’t melt that lovely silky custard. And voila, you’re ready to enjoy your cake again—just like it was fresh out of the oven!
For longer storage, you can freeze the cake! Just wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight. This way, you’ll preserve that fluffy texture and delicious lemony goodness!
Print
Lemon Custard Cloud Cake: 7 Soft Layers of Silky Joy
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fluffy cake with soft layers and a silky lemon custard filling.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup lemon custard
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, combine flour and baking powder.
- Add the dry ingredients to the wet mixture alternately with milk.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool completely.
- Spread lemon custard between the layers and on top of the cake.
- Dust with powdered sugar before serving.
Notes
- Store leftovers in the refrigerator.
- Let the cake sit for a few hours for the best flavor.
- Use fresh lemons for the custard for better taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon custard, cloud cake, soft layers, silky filling