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Everyday Kitchen

Baking · 75 min

Sunday Lemon Cloud Cake

A light, old-fashioned sponge with a sharp lemon glaze. Whipped egg whites folded in at the end give it the 'cloud' crumb.

You'll need

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar, divided
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1/2 cup milk
  • 1/3 cup neutral oil
  • Zest and juice of 2 lemons
  • 1 cup powdered sugar (for the glaze)

Steps

  1. Heat the oven to 350°F (175°C). Grease and line a 9-inch round pan.
  2. Whisk the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a second bowl, whisk the yolks, milk, oil, lemon zest, and 2 tablespoons of the juice. Stir into the dry ingredients.
  4. Beat the whites to soft peaks, gradually adding the remaining 1/4 cup sugar. Fold into the batter in three additions.
  5. Bake 32–38 minutes, until a skewer comes out clean. Cool completely.
  6. Whisk the powdered sugar with the remaining lemon juice and pour over the cooled cake.

Fold the whites gently — streaks of white are fine; a deflated batter is not.