Lemon Custard Cloud Cake – Soft Layers & Silky Filling

this RECIPE

Two layers of tender, buttery lemon sponge cake filled with a silky, homemade lemon custard that melts into every crumb. Lightly dusted with powdered sugar and crowned with whipped cream and fresh mint, this cake lives up to its cloud-like name. It’s bright, delicate, and a celebration of all things citrus.

Ingredients

For the Lemon Sponge Cake:

• 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

The 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

For Garnish:

• Powdered sugar
• Whipped cream (optional)
• Fresh mint leaves

Instructions

1. Bake the Sponge
   Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
   Cream butter and sugar together until pale and fluffy. Add eggs one at a time, beating well. Stir in vanilla, lemon zest, and lemon juice.
   In a separate bowl, whisk flour, baking powder, and salt. Alternate adding the dry mixture and milk into the wet ingredients, mixing gently.
   Divide batter between the pans and bake for 20–25 minutes, or until golden and springy. Cool completely on a wire rack.
2. Make the Lemon Custard
   In a medium saucepan, whisk together milk, sugar, egg yolks, cornstarch, lemon zest, lemon juice, and salt. Cook over medium heat, stirring constantly, until thickened and smooth (about 6–8 minutes).
   Remove from heat and stir in butter. Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate until completely chilled.
3. Assemble the Cake
   Place one sponge layer on a cake stand or serving plate. Spread the chilled lemon custard evenly over the top. Gently place the second cake layer over the custard.
4. Decorate & Serve
   Dust the top with powdered sugar. If desired, add a swirl of whipped cream and a fresh mint leaf in the center. Chill for 15–30 minutes before slicing for clean edges.

Notes

• For extra lemon intensity, use a lemon glaze instead of powdered sugar.
• This cake is best eaten the same day for optimal custard texture.
• The sponge layers can be made a day ahead and stored wrapped at room temperature.

Helpful Tips

Use Room Temperature Ingredients
Make sure your butter, eggs, and milk are at room temperature before mixing. This helps the batter blend evenly and creates a light, even sponge.

Don’t Skip the Zest
The lemon zest is key to building deep citrus flavor in both the cake and the custard. Use a fine grater to avoid bitter pith.

Cook the Custard Slowly
Stir the custard constantly over medium heat and avoid rushing. Low and slow ensures it thickens smoothly without curdling.

Cool Completely Before Assembling
Both the sponge layers and custard need to be fully cooled before assembly to avoid melting or soggy layers.

Trim for Precision
If your cakes dome during baking, gently level the tops with a serrated knife before layering to create an even, stable stack.

Chill Before Serving
Once assembled, chill the cake for 15–30 minutes to help the custard firm up slightly and make cleaner slices.

Add Garnishes Just Before Serving
To keep whipped cream and mint leaves fresh, add them right before serving rather than during chilling.

Substitutions and Variations

Flour Alternatives
You can replace all-purpose flour with a 1:1 gluten-free baking blend if needed. Just be sure it includes a binder like xanthan gum for structure.

Milk Options
Whole milk offers richness, but you can use 2% or even almond milk in the custard. Keep in mind that non-dairy milk may slightly alter the texture.

Butter Substitutes
For a dairy-free version, substitute butter with a plant-based alternative. Choose one with a similar fat content and avoid margarine blends with water.

Lemon Twist
Try adding a splash of orange juice or grapefruit zest for a more complex citrus flavor. You can also use Meyer lemons for a sweeter, floral note.

Different Fillings
Swap the lemon custard for vanilla pastry cream or a tangy raspberry curd to give the cake a new personality while keeping the same texture profile.

Garnish Variations
Instead of powdered sugar, try a thin lemon glaze or a dusting of finely ground freeze-dried raspberries for color and tang.

Mini Cake Version
Bake the batter in four 4-inch pans to create personal mini cloud cakes—ideal for elegant dinner parties or special occasions.

Serving Suggestions

As a Light Dessert Course
This cake makes a beautiful finish to a spring or summer meal. Serve it slightly chilled with a few fresh berries on the side to add contrast and a touch of tartness.

With Afternoon Tea
Lemon Custard Cloud Cake pairs perfectly with a pot of Earl Grey, chamomile, or mint tea. Its delicate texture and citrusy brightness make it ideal for a sophisticated tea spread.

For Special Occasions
Decorate with thin lemon slices, edible flowers, or sugar pearls for birthdays, showers, or Easter celebrations. Its cloud-like texture and gentle flavor always impress.

Add a Creamy Touch
Serve each slice with a small dollop of crème fraîche, lightly sweetened whipped cream, or a swirl of vanilla yogurt to enhance the creaminess of the custard.

With a Citrus Cocktail
Pair with a sparkling limoncello spritz, citrus-infused prosecco, or lemon thyme gin tonic for an elevated, refreshing finish to your gathering.

Storage Tips

Refrigeration
Once assembled, store the cake in the refrigerator, covered lightly with foil or placed in a cake container. It will stay fresh for up to 2 days. The sponge remains tender, and the custard keeps its silky texture when properly chilled.

Avoid Room Temperature Storage
Because the filling is custard-based, this cake should not be left out at room temperature for more than 1–2 hours. Always refrigerate any leftovers promptly.

Freezing Notes
The baked sponge layers freeze well on their own. Wrap them tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw completely before using.
However, do not freeze the custard or the fully assembled cake, as the texture may become watery or separate when thawed.

Make-Ahead Tips
You can bake the sponges and prepare the custard the day before. Store each separately and assemble the cake on the day you plan to serve it for best results.

Transporting the Cake
To move the cake safely, chill it first to help the custard set. Use a flat cake carrier and keep it cold with ice packs if traveling longer distances.

More Recipes to Explore

If you enjoyed this Lemon Custard Cloud Cake, you might also love these light, citrusy, and custard-filled favorites:

• Flourless Ricotta Lemon Almond Cake – Crisp Tastes
  A naturally gluten-free slice of sunshine, combining almond flour, ricotta, and lemon for a soft, delicate dessert with rich citrus flavor.
• Moist Lemon Cake – Plated Cravings
  A bakery-style lemon cake that’s extra moist and flavorful, layered with creamy lemon frosting and bursting with zest in every bite.
• Classic Custard Cake – Bonni Bakery
  Soft sponge meets silky custard in this nostalgic bake that’s simple yet indulgent, with a satisfying balance of sweetness and creaminess.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes. You can bake the sponge layers a day in advance and store them wrapped at room temperature. The custard can also be prepared ahead and refrigerated. Assemble the cake the day you plan to serve for the best texture.

Does the custard need to be refrigerated before use?
Absolutely. The custard must be fully chilled before layering, or it may melt into the cake or turn runny. Let it set in the fridge for at least one hour.

Can I freeze the cake?
Freezing the sponge layers is fine, but once assembled with the custard, freezing is not recommended. The texture of the custard can become grainy when thawed.

How do I store leftovers?
Keep the assembled cake covered in the refrigerator. It’s best enjoyed within 2 days for optimal texture and freshness.

Can I make this without the mint or whipped cream?
Yes. Those are purely decorative and optional. The cake still looks elegant with just a dusting of powdered sugar.

Why did my custard turn lumpy?
If the custard cooks too fast or isn’t stirred constantly, it can overheat and form lumps. For smoother results, strain the finished custard through a fine mesh sieve before chilling.

This Lemon Custard Cloud Cake is light, elegant, and full of bright citrus flavor. With buttery sponge layers and a smooth, tangy custard center, it offers a delicate balance of texture and taste that’s perfect for spring and summer. Whether served at a brunch, afternoon tea, or special celebration, it brings a soft, uplifting touch to the table. Easy to make ahead and even more beautiful with a dusting of sugar or a swirl of cream, it’s a cake that feels both nostalgic and fresh. A simple, timeless dessert—soft as a cloud and just as dreamy.

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