A great Fluffy lemon cloud cakeeveryone loved. The recipe is really simple – Even without the well -known baking mix from the supermarket shelf. The cake tastes wonderfully lemon, stays nice juicy and is perfect For the whole family. Whether for Sunday coffee, for the children’s birthday or the summer party in the garden – this quick Lemon mixing cake Just always fits.
Content of this article
Fast airy lemon cake without baking mix
Lemon cake has been one of my favorite cakes for ages. I never had it with baking mixes. Before my blog existed, I chose and baked my recipes myself. You will definitely know the cloud cake from the baking mix in the supermarket. But did you also know that you can easily bake this airy cake without it at home?
The cloud cake with lemon is super easy to bake. And the secret to the soft texture is the egg whites that is lifted under the dough. So no rocket science or magic – in principle the same preparation as with Mallorcan almond cake. You can also do the cake as with this gluten -free Bake by replacing the flour with almonds or gluten -free flour.
Ingredients for your lemon cloud cake
✔️ Eggs (separated)
The eggs ensure the airy, cloud -like consistency. The egg whites are beaten stiff and makes the dough loose. The egg yolk is opened with the sugar.
✔️ Sugar & vanilla sugar
You can use white household sugar for the cake. With vanilla sugar or vanilla paste, the cake gets a great taste.
✔️ Abriting of organic lemons
The shell of the lemon gives a great taste. So use organic lemons and wash them off well beforehand! It works very easily with a zest grater.
✔️ Whipped cream
The cream is not opened, but comes smoothly into the dough. So the cake becomes particularly juicy and stays fresh for a long time. Alternatively, you can also use milk.
✔️ Flour & cornstarch
The combination makes the dough nice and easy. The strength ensures that the cake almost melt on the tongue. It also works great with ground almonds.
✔️ baking powder
I use wine stone baking powder as a baking agent. Alternatively, you can also use normal baking powder. It lets the cake open evenly and makes it nice and fluffy.
✔️ Powdered sugar & lemon juice (freshly pressed)
For the lemon sugar effusion, you need powdered sugar and lemon juice, because this gives the cake its typical taste that you know from lemon cake and also expect.
Bake lemon cloud cake
1️⃣ Preparation
Heat the oven to 170 ° C top/bottom heat. Fat your springform pan well and dust them out with a little flour so that the cake can be easily loosened later.
2️⃣ Separate eggs and prepare lemons
Separate the eggs in egg yolk and protein. Wash the lemons and grab the bowl of the organic lemons finely.
3️⃣ Beat the egg whites until stiff
Cut the egg whites stiff with a pinch of salt. Make sure the bowl is free of fat – then the egg whites become particularly stable. Set the egg whites aside.
4️⃣ Beat egg yolk mixture
Slide egg yolk, sugar, vanilla sugar and the lemon abrasion with a hand mixer for 5–6 minutes until the mixture is nice and bright and creamy. So a lot of air comes into the dough.
5️⃣ Complete the dough
Mix flour, cornstarch and baking powder in a bowl and carefully stir the (sifted) dry ingredients under the egg yolk mass. Then add the liquid whipped cream and briefly mix everything until a smooth dough is created. Finally, lift the stiff egg whites in two portions. Be careful so that the dough stays nicely airy.
6️⃣ Bake
Fill the dough into the prepared springform pan and straighten it. Bake the cake in the preheated oven for about 35 minutes. With the chopstick sample you can check whether it is through: If no dough stays on the wooden stick anymore, it is ready.
7️⃣ Apply sugar
Let the cake cool down a little, then carefully fell on a grille and let it cool completely. For the casting, stir powdered sugar with freshly squeezed lemon juice until it is nice and smooth. Distribute the cast evenly over the cake and let it get stuck.
Tips about the best lemon cloud cake
The amount fits perfectly into one 26 cm springform pan. For a Large baking sheet Can you simply double the recipe. Especially for Summer parties or children’s birthdays the cake is great. You can do it as you please decorate – for example with Gummy bears, colorful sprinkles, smarties or a few fresh lemon zests.
The cast can be adjusted according to your taste: if you like it thin, take more juice. If it should be thicker, take less. And if you don’t like it so angry, you can also use milk, water or o-juice.
Other delicious lemon cake recipes
If you love this cake, try my other lemon cake recipes.
Everyone is quick and just delicious. And if you don’t have enough then, have a look at my favorite cake for further delicious recipes.
Try it out – how did you like it?
I hope you enjoy this fluffy lemon wood cake as much as I do. I would like to give me a comment on how you succeeded – If it tastes you, I’m really happy about a 5 star rating!
- 4 Piece Egg
- 1 prize Salt
- 160 G Sugar
- 1 parcel Vanilla sugar
- 2 Piece Organic lemons Abrite and juice
- 200 ML Whipped cream
- 130 G Flour
- 50 G Cornstarch
- 2 TL (Wine stone) baking powder
molding
- 100 G Icing sugar
- something Lemon juice
- Preheat the oven to 170 ° C top/bottom heat. Grease the springform pan and sprinkle with flour.
- Separate the eggs and rub the lemon’s peel.
- Beat the egg whites with a pinch of salt really stiff.
- Beat the egg yolk with sugar, vanilla sugar and lemon zest for 5–6 minutes.
- Mix the flour, cornstarch and baking powder, seven and briefly stir under the egg yolk mass.
- Stir the whipped cream (without hitting) under the egg yolk mixture and carefully fold in the egg whites.
- Fill the dough into the springform pan, smooth and bake for about 35 minutes (stick sample).
- Let the cake cool completely. Mix the powdered sugar with lemon juice to a single source and add over the cake.
- The amount is enough for one 26cm springform pan. For a Baking sheet Please double the ingredients.
- The exact amount of icing sugar and lemon juice depends on the personal taste and how thick -fluid the frosting should be applied.
- Gluten -free Baking: This cake contains a small proportion of flour. You can also replace it with gluten -free flour or ground almonds.
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