There is nothing quite like the bright, zesty scent of fresh lemons wafting through Grandma’s kitchen. This Lemon Cloud Cake is a family treasure—it’s light, airy, and features perfect layers of creamy goodness and tangy lemon curd. If you’re looking for a dessert that tastes like a sunny afternoon, you’ve found it!

Why You’ll Love This Recipe:

Perfect Balance: The sweetness of the whipped cream perfectly offsets the tartness of the lemons.
Easy Layers: It looks like it came from a professional bakery, but it’s surprisingly simple to assemble.
Crowd Pleaser: It’s the most requested cake for summer gatherings and family dinners.

Ingredients:

For the Sponge: 4 large eggs, 1 cup sugar, 1 cup all-purpose flour, 1 tsp baking powder, and zest of one lemon.
The Filling: 2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 cup of lemon curd (homemade or store-bought).
Topping: Fresh lemon slices for that beautiful “Grandma style” garnish.

Step-by-Step Instructions:

Bake the Base: Whisk eggs and sugar until fluffy, fold in dry ingredients and lemon zest. Bake at 350°F (180°C) for 20-25 minutes until golden. Let it cool completely.
Prep the Cream: Whip the heavy cream with powdered sugar until stiff peaks form.
The Layering Magic: Cut the sponge cake into two layers. Spread a generous amount of lemon curd on the first layer, followed by a thick blanket of whipped cream. Place the second sponge layer on top.
The “Cloud” Finish: Cover the entire top with swirls of whipped cream to give it that “cloud” look.
Garnish: Arrange thin slices of lemon on top as shown in the picture to add that extra zing!

Grandma’s Tip: For the best flavor, let the cake sit in the refrigerator for at least 4 hours before serving. This allows the lemon flavors to soak into the sponge, making every bite melt in your mouth.