If you love light, airy desserts that melt in your mouth, this Lemon Cloud Cake will quickly become one of your favourites. True to its name, this cake is as soft and delicate as a cloud. It has a gentle lemon flavour, a tender crumb, and a beautiful souffle-like texture that feels elegant yet comforting at the same time.
This cake was tested many times to achieve the perfect balance of lightness and structure. The result is a cake that rises beautifully, stays soft, and gently wobbles when touched. It’s not heavy, not overly sweet, and not dense like traditional cakes. Instead, it’s refreshing, creamy, and incredibly satisfying.
The magic of this cake comes from whipped egg whites, creamy Greek yoghurt, and a careful baking method using a water bath. Don’t worry if that sounds complicated – it’s actually very easy, even for beginners. With simple ingredients and a little patience, you can create a bakery-style dessert right at home.
This Lemon Cloud Cake is perfect for afternoon tea, family gatherings, special occasions, or whenever you want something light but indulgent. A simple dusting of icing sugar is all it needs to shine.
Why You’ll Love This Lemon Cloud Cake
• Extremely light and fluffy texture
• Soft, melt-in-your-mouth crumb
• Fresh lemon flavour without being sour
• Not too sweet – perfectly balanced
• Made with simple ingredients
• No butter or oil needed
• Looks elegant but easy to make
This cake feels fancy, yet it’s made with everyday kitchen staples.
Key Ingredients Explained
Eggs (Separated):
Eggs are the heart of this recipe. The yolks provide richness and help bind the ingredients, while the egg whites are whipped to add volume and air. This is what gives the cake its cloud-like lift. Always use fresh, room-temperature eggs for best results.
Lemon Rind:
The lemon rind adds bright citrus flavour without extra liquid. The natural oils in the rind give the cake its fresh lemon aroma.
Caster Sugar:
Sugar sweetens the cake and helps stabilize the whipped egg whites. It also contributes to the soft, tender texture. Do not skip or reduce too much.
Greek-Style Yoghurt:
Greek yoghurt adds moisture, creaminess, and a slight tang. It keeps the cake soft without making it heavy. Use unsweetened yoghurt at room temperature.
Plain Flour:
Only a small amount is used to give the cake structure without weighing it down.
Cornflour:
Cornflour helps create a soft, delicate crumb and keeps the cake airy.
Lemon Juice & Salt:
These help stabilize the egg whites, making the meringue stronger and easier to fold.
Ingredients List
- 4 eggs, room temperature, separated
- 1 tablespoon finely grated lemon rind
- 2 tablespoons caster sugar
- 1 cup (260g) Greek-style yoghurt, room temperature
- 1/4 cup plain flour
- 2 tablespoons cornflour
- 1/2 teaspoon fresh lemon juice
- Pinch of salt
- 1/3 cup caster sugar (extra, for egg whites)
- Icing sugar, for dusting
Step-by-Step Method
Step 1: Prepare the Oven and Pan
Preheat your oven to 150°C (130°C fan-forced). Position the oven rack in the lower third of the oven.
Grease and line the base and sides of an 18cm round, 7cm deep cake pan with baking paper. Make sure the paper rises about 5cm above the edge of the pan. This helps support the cake as it rises.
Step 2: Make the Yolk Mixture
In a large bowl, add the egg yolks, lemon rind, and 2 tablespoons of caster sugar. Whisk until smooth and well combined.
Add the Greek yoghurt and whisk again until creamy.
Sift in the plain flour and cornflour. Whisk gently until the batter is smooth and lump-free.
Step 3: Whip the Egg Whites
In a clean, dry bowl, add the egg whites, lemon juice, and a pinch of salt.
Using an electric mixer, beat on medium speed until frothy.
Gradually add the extra 1/3 cup caster sugar in three batches, beating well after each addition.
Continue beating until medium peaks form. The mixture should be glossy and hold its shape but still be soft.
Step 4: Fold the Batter
Add a small spoonful of the whipped egg whites into the yolk mixture and whisk to loosen it.
Now gently fold the remaining egg whites into the batter in three batches, using a spatula.
Be careful not to overmix – fold gently to keep as much air as possible.
Step 5: Prepare the Water Bath
Pour the batter into the prepared cake pan and smooth the top.
Place the cake pan inside a larger baking tray.
Carefully pour boiling water into the tray so it comes about 3cm up the side of the cake pan. This water bath ensures gentle, even baking.
Step 6: Bake
Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the top is lightly golden and the centre feels springy when touched.
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes.
Step 7: Cool and Serve
Remove the cake from the water bath and allow it to cool in the pan until warm.
Gently turn the cake out, remove the baking paper, and flip it back upright.
Once completely cool, dust with icing sugar. Slice and serve.
Serving Tips
• Serve plain or with fresh berries
• Pair with tea or coffee
• Add a spoon of whipped cream if desired
• Best served the same day
Final Thoughts
This Lemon Cloud Cake is proof that simple ingredients can create something truly special. Light, airy, and gently lemon-flavoured, it’s a cake that feels like a soft hug with every bite. Once you try it, you’ll want to make it again and again.
