Lemon Cloud Cake

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Recipe photo
Hands-on time:
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Yield: 16 servings

Recipe photo

This moist, tender cake is layered with two types of filling: pastry cream, and rich, fluffy lemon cream.

Lemon Cloud Cake

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 servings
Published: 04/04/2011




  • 1 cup water
  • 1 1/3 cups lemon pastry filling mix
  • ¾ cup (12 tablespoons) butter
  • 2 cups whipping cream or heavy cream*
  • *For extra stability, add 2 tablespoons whipped cream stabilizer to the cream before adding it to the filling.

Tips from our bakers


1) Preheat the oven to 350°F. Lightly grease and flour (or line with parchment) two 8" square pans, or two 9" round pans.

2) To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed.

3) Beat in the baking powder, salt, cake enhancer, and vanilla extract.

4) Add the egg whites and the whole egg, beating until the mixture is fluffy. Scrape the bottom and sides of the bowl.

5) Beat in the flour in three additions, alternating with the yogurt or milk. Scrape the bowl after each addition; the mixture should be fluffy when done.

6) Scoop the batter into the prepared pans. Wrap the pans in cake strips, if you have them, to prevent doming.

7) Bake the cakes for 32 to 37 minutes, until a cake tester or toothpick inserted into the center comes out clean.

8) Cool the cake in the pans for 10 minutes, then turn them onto a rack to cool completely.

9) To make the filling: Bring the water to a boil in a small saucepan set over medium heat.

10) Add the lemon pastry filling mix and whisk vigorously to blend as the mixture comes back to a boil.

11) Remove from the heat and whisk in the butter, stirring until it's completely melted.

12) Transfer to a bowl and chill in the refrigerator until firm, 3 hours to overnight. Stir the lemon filling until spreadable.

13) To assemble the cake: Gently stir the filling to loosen it, then spread 1/2 cup of filling atop each cake layer; don't stack them yet. You'll have some filling left over.

14) Add 1/2 cup cream to the remaining filling, beating until smooth. Add the remaining 1 ½ cups cream, beating until light and fluffy.

15) Spread a third of this lightened filling atop one layer. Place the second layer on top; spread the top layer with the rest of the lightened filling. Chill for 2 hours before serving.

Yield: 16 servings.


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  • star rating 07/01/2013
  • Jane from Austin, TX
  • I baked the cake part of this recipe tonight. It is cooling now but from nicking a little off a corner I think it's going to be very good! I do have several questions which came up while making the batter. 1. How long should it take to mix in the eggs "until they are light and fluffy"? 2. Should I end on yogurt or flour when alternating - is it flour in 3 additions, yogurt in between in two? 3. I do notice that the top of the cake is showing air bubbles. Would tapping the pan against the counter after adding the batter help to knock these out, or is there a better way?
    This is a perfect time to contact the Baker's Hotline. We would be more than happy to answer your questions over the phone.-Jon 855 371 2253
  • star rating 03/30/2013
  • Nancy from WV
  • This cake has a lovely presentation and the texture is dynamite. You guys really know how to help me impress my mother-in-law! This will be a nice replacement for the usual pies for Easter. Definite keeper.
  • star rating 07/20/2012
  • simsfraser from KAF Community
  • I rated this cake with one star last year. Not being one to let a recipe beat me I gave this cake another try for my daughters birthday this year. She really wanted this cake last year but for whatever reason I could not get it to work for me. This year was a total success. I don't know what I did different this time but it worked. I am happy to say that she loved the cake and has said that she would want it again. I think this is the perfect summer cake. Thanks KAF !
  • star rating 07/18/2012
  • BrittanyB from KAF Community
  • I followed the recipe to a T. It barely raised, the cake came out rubbery. It tasted good, I don't know what I did wrong :( I did add some lemon zest and juice to it, maybe to much acidity?
    Best to give our hotline bakers a call and they'll help you troubleshoot. MJR @ KAF
  • star rating 06/04/2012
  • lkew from KAF Community
  • Love this cake! I've made it several times now & each time I make I get an order for another cake. I use Lemon Yogurt in the cake batter, yummy! Most people are requesting it with raspberry mousse filling. The raspberries are a great contrast to the lemon cake.
  • star rating 03/25/2012
  • pkashtan from KAF Community
  • I made this cake for the first time this week and recieved rave reviews from my family. I do have one question as I noticed a lot of air bubbles in my cake. Is there any way I can avoid this the next time I try this recipe? KAFan - Germantown MD
    If the air bubbles are tubular and vertical, it is a sign of over mixing. Try a little less mixing next time for a smoother crumb. Frank @ KAF.
  • 01/10/2012
  • Katie from Tempe, Arizona
  • would it work to use regular flour and not cake flour?
    Typically, you should use the flour called for in a recipe. In some cases, you may substitute. Cakes are especially sensitive. For best results, use bleached cake flour or our unbleached Cake Flour Blend. Elisabeth
  • star rating 12/07/2011
  • ejandpauline0216 from KAF Community
  • Amazing! I made this for a baby shower, and it got RAVE reviews. I doubled the recipe (to make a two layer 9 inch round and a two layer 6 inch round), added a cup of lemon bits and a Tbsp of lemon juice powder to the batter. It was absolutely divine-- the tartness of the filling counterbalanced the sweetness of the cake perfectly. I will be making this again for Christmas dinner (in the shape of a present!) Thanks for the great recipes and good quality ingredients!
  • 11/18/2011
  • ejandpauline0216 from KAF Community
  • Just wondering if you think this could be made this on a jelly roll pan? I was thinking of using this recipe to make a modified Lemon Buche de Noel for Christmas. Williams Sonoma is selling one for $85, but I'm thinking this sounds divine as it is for a much nicer price tag!
    This cake will not "roll". I suggest adding a dash of lemon this basic jelly roll: http://www.kingarthurflour.com/recipes/classic-jelly-roll-recipe Frank @ KAF.
  • star rating 08/08/2011
  • ken6sparky from KAF Community
  • I made this recipe yesterday for a baby shower. I added lemon powder and added 2 tsps of lemon extract as well as the vanilla. I also mixed in lemon curd with the whipping cream for the filling. It received rave reviews from everyone, there were no left-overs. I can't wait to make this again
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