Grandma’s Secret Lemon Cloud Cake

This cake achieves its “cloud” texture through careful aerating of ingredients and a touch of cornstarch for softness. The secrets are in the method and the triple lemon punch.

Ingredients:

For the Cake:

1 ¾ cups (220g) cake flour (the first secret – for a tender crumb)
¼ cup (30g) cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115g) unsalted butter, room temperature
1 ¼ cups (250g) granulated sugar
⅓ cup (80ml) vegetable oil (secret for moistness)
3 large eggs, room temperature
1 tbsp finely grated lemon zest (from 2-3 lemons)
2 tsp pure vanilla extract
½ cup (120ml) full-fat sour cream or plain yogurt, room temperature
¼ cup (60ml) fresh lemon juice

For the Lemon Soaking Syrup (Secret #2 for intense flavor & moisture):

¼ cup (60ml) fresh lemon juice
3 tbsp (40g) granulated sugar

For the Lemon Cloud Frosting:

1 ¼ cups (285g) cold heavy cream
8 oz (225g) full-fat brick cream cheese, softened
¾ cup (90g) powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
Pinch of salt

For Garnish (optional):

Thin lemon slices, twists, or candied lemon peel
A dusting of powdered sugar

Instructions:

1. Prepare & Preheat:

Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.

2. Make the Cake Batter (The “Creaming” Secret):

In a large bowl, beat the softened butter and sugar together on medium-high speed for a full 4-5 minutes, until very pale, fluffy, and light. This is crucial for aeration.
With the mixer on medium, drizzle in the vegetable oil. Beat until combined.
Add eggs one at a time, beating well after each. Scrape down the bowl.
Beat in the lemon zest and vanilla.
Gently fold in half of the dry ingredients using a spatula until just combined.
Fold in the sour cream/yogurt, then the lemon juice (it may look slightly curdled – that’s okay).
Fold in the remaining dry ingredients until just combined and no dry streaks remain. Do not overmix.

3. Bake:

Divide the batter evenly between the prepared pans. Smooth the tops.
Bake for 23-28 minutes, or until the cakes are golden, spring back when lightly touched, and a toothpick inserted in the center comes out clean.

4. The Secret Soaking Syrup:

While the cakes bake, make the syrup. In a small saucepan, heat the lemon juice and sugar over low heat, stirring until the sugar dissolves. Set aside.
As soon as the cakes come out of the oven, poke them all over with a thin skewer or toothpick. Brush or spoon the warm syrup evenly over the hot cakes in the pans. This soaks in immediately, adding incredible moisture and tang.
Let cakes cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.

5. Make the Lemon Cloud Frosting:

Chill your mixing bowl and whisk attachment for 10 minutes.
Beat the cold heavy cream on medium-high until stiff peaks form. Transfer to another bowl and refrigerate.
In the same mixing bowl (no need to clean), beat the softened cream cheese, powdered sugar, lemon juice, lemon zest, and salt on medium until perfectly smooth and creamy (about 2 minutes).
Gently but thoroughly, fold the whipped cream into the cream cheese mixture in two additions until uniform and fluffy. Keep refrigerated until ready to use.

6. Assemble:

Place one cake layer on a serving plate. Spread a generous layer of frosting.
Top with the second cake layer.
Frost the top and sides with the remaining frosting. It should look billowy and soft.
Garnish with lemon zest, a lemon twist, or a simple dusting of powdered sugar.

Grandma’s Real “Secrets” Revealed:

Cake Flour & Cornstarch: This combination ensures a supremely tender, fine crumb—the “cloud” foundation.
Oil & Butter Combo: Butter for flavor, oil for moistness that lasts for days.
The Soaking Syrup: This is the professional baker’s trick. It locks in moisture and amplifies the lemon flavor in every single bite.
Cold is Key for Frosting: Cold cream, a chilled bowl, and not over-beating the cream cheese ensures a light, fluffy, stable “cloud” frosting that isn’t greasy.
Room Temperature Ingredients: This is non-negotiable for even mixing and proper rising. It makes all the difference.

Enjoy your slice of sunshine! This cake is best served slightly cool. Store covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20 minutes before serving for the most cloud-like texture.