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A soft, airy lemon cloud cake with white frosting.

Lemon Cloud Cake with Zesty Cream Cheese Frosting

This light and airy lemon cloud cake, topped with a tangy cream cheese frosting, is a delightful dessert perfect for any occasion. The combination of citrus and sweet creates a refreshing flavor.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 10 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cloud Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar divided
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 6 large egg yolks
  • ¾ cup cold water
  • 2 tablespoons lemon zest from about 2 large lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • ½ teaspoon cream of tartar
For the Zesty Lemon Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract

Equipment

  • Oven
  • 10-inch tube pan
  • Large bowls
  • Whisk
  • Medium bowl
  • Stand mixer
  • Wooden skewer
  • Knife
  • Electric mixer

Method
 

For the Lemon Cloud Cake:
  1. Preheat your oven to 325°F (160°C) and do not grease a 10-inch tube pan as the batter needs to cling to the sides.
  2. In a large bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the vegetable oil, egg yolks, cold water, lemon zest, lemon juice, and vanilla extract until well combined.
  4. Pour the wet mixture into a well made in the dry ingredients and whisk until just combined and smooth, avoiding overmixing.
  5. In a clean, dry large bowl, beat the egg whites until foamy, then add cream of tartar and gradually add the remaining ½ cup granulated sugar until stiff, glossy peaks form.
  6. Gently fold one-third of the whipped egg whites into the lemon batter to lighten it, then carefully fold in the remaining egg whites until no streaks remain.
  7. Pour the batter evenly into the ungreased tube pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Immediately invert the pan over a bottle or use the pan's feet and let it cool completely upside down for at least 1.5-2 hours to prevent collapsing; once cool, remove from the pan.
For the Zesty Lemon Cream Cheese Frosting:
  1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
  2. Gradually add the sifted powdered sugar, beating until smooth, then add the lemon juice, lemon zest, and vanilla extract and beat until well combined and fluffy.
  3. Spread the frosting generously over the completely cooled Lemon Cloud Cake.

Notes

Ensure your egg whites bowl is very clean and dry for optimal whipping. Cooling the cake upside down is crucial for maintaining its airy texture and preventing it from sinking.