Homemade Lemon Cloud Cake

by
Homemade Lemon Cloud Cake

Introduction

Transport your taste buds to heaven with this ethereal Lemon Cloud Cake. Aptly named for its incredibly light, airy texture, this bundt-style cake features a delicate lemon flavor and a beautiful dusting of powdered sugar. The unique combination of potato starch instead of traditional flour creates an exceptionally tender crumb that practically melts in your mouth. Perfect for afternoon tea, special occasions, or whenever you crave something sweet yet refreshingly light. This Italian-inspired ciambella is simpler to make than it looks, requiring just a handful of ingredients for spectacular results.

Ingredients

For the Cake:

  • 3 large eggs, at room temperature
  • 130g (⅔ cup) granulated sugar
  • 90g (⅓ cup + 1 tablespoon) seed oil (such as sunflower or canola)
  • 200g (1⅔ cups) potato starch
  • 16g (4 teaspoons) baking powder
  • Zest of 1 lemon (organic preferred)
  • Pinch of salt

For the Topping:

  • 2-3 tablespoons powdered sugar, for dusting

Instructions

  1. Preheat the oven to 180°C (350°F). Thoroughly grease a 9-inch (23cm) bundt pan or ring cake mold with butter or cooking spray.
  2. Prepare the lemon zest by washing the lemon well, then finely grating just the yellow part of the peel. Set aside.
  3. Separate the eggs, placing the whites in a large, clean bowl and the yolks in a medium bowl.
  4. Beat the egg whites with an electric mixer until they form stiff peaks. Start on low speed and gradually increase to high. This should take about 3-4 minutes.
  5. In the separate bowl, beat the egg yolks with the granulated sugar until pale and creamy, about 2-3 minutes.
  6. Add the oil to the egg yolk mixture in a slow, steady stream while continuing to beat on medium speed.
  7. Mix in the lemon zest and a pinch of salt to the egg yolk mixture.
  8. Sift together the potato starch and baking powder, then gradually fold into the egg yolk mixture using a spatula. The batter will be quite thick at this point.
  9. Gently fold in the beaten egg whites in three batches, using a cutting and folding motion to maintain as much air as possible. Be careful not to overmix.
  10. Pour the batter into the prepared bundt pan, smoothing the top gently with a spatula.
  11. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly touched.
  12. Cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
  13. Dust generously with powdered sugar just before serving.

Nutritional Information and Timing

Prep Time: 20 minutes Bake Time: 35-40 minutes Cooling Time: 1 hour Total Time: About 2 hours

Serving Size: 1 slice (1/12 of cake) Calories: Approximately 220 per slice Protein: 3g Carbohydrates: 36g Fat: 8g Fiber: 0g Sugar: 15g

Cooking Tips and Tricks

  • Room temperature ingredients are crucial for maximum volume. Take eggs out of the refrigerator at least 30 minutes before starting.
  • Beat egg whites in a completely clean, dry bowl – any trace of fat will prevent them from whipping properly.
  • Don’t rush the egg white whipping process. Start on low speed and gradually increase to prevent large unstable air bubbles.
  • The folding technique is critical for maintaining the cake’s cloudlike texture. Use a rubber spatula and a gentle cutting motion, rotating the bowl as you go.
  • Test for doneness carefully – the cake should be just baked through but not overbaked to maintain moisture.
  • Let the cake cool completely before dusting with powdered sugar, otherwise the sugar will melt into the cake.
  • For extra lemon flavor, add 1-2 tablespoons of lemon juice to the batter along with the zest.

Variations and Substitutions

  1. Gluten-Free Already: This cake is naturally gluten-free due to the potato starch, making it perfect for those with gluten sensitivities.
  2. Citrus Variations: Replace lemon zest with orange, lime, or grapefruit zest for different flavor profiles. You can also add 1 teaspoon of vanilla extract for depth.
  3. Oil Options: While a neutral seed oil works best, you can substitute with olive oil for a Mediterranean twist (use a mild variety) or melted coconut oil for a subtle coconut flavor.
  4. Starch Alternatives: If potato starch is unavailable, try corn starch or a 50/50 blend of rice flour and tapioca starch. The texture will vary slightly but still produce a light cake.
  5. Flavor Additions: Fold in 1-2 tablespoons of poppy seeds or 1/2 teaspoon of cardamom for an aromatic variation.
  6. Topping Ideas: Instead of just powdered sugar, try a simple lemon glaze (1 cup powdered sugar mixed with 2 tablespoons lemon juice), or serve with fresh berries and whipped cream.

Common FAQs

Q: Why did my cake collapse after baking?

A: This usually happens if the cake is underbaked, the oven door was opened during baking, or if the egg whites weren’t whipped to stiff peaks. Make sure to fully bake the cake and avoid sudden temperature changes.

Q: Can I make this cake without a bundt pan?

A: Yes! You can use a 9-inch (23cm) round cake pan instead. The baking time might be slightly different, so start checking for doneness around 30 minutes.

Q: Why use potato starch instead of regular flour?

A: Potato starch creates an exceptionally light and tender texture while keeping the cake naturally gluten-free. It also gives the cake its characteristic “cloud-like” consistency.

Q: My cake seems dry. What went wrong?

A: Overbaking is the most common cause of dryness. Check your cake 5 minutes before the suggested baking time. Also, accurate measurement of ingredients, especially the oil, is important for moisture.

Q: Can I make this cake ahead of time?

A: Absolutely! See the storage tips below for details on keeping it fresh.

Storage and Make-Ahead Tips

  • Room Temperature: Store in an airtight container at room temperature for up to 3 days. Wait to dust with powdered sugar until ready to serve.
  • Refrigerator: While refrigeration isn’t necessary, you can refrigerate the cake in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
  • Freezer: This cake freezes beautifully for up to 3 months. Wrap individual slices or the whole cooled cake tightly in plastic wrap, then aluminum foil or place in an airtight container.
  • Defrosting: Thaw frozen cake overnight in the refrigerator or for 2-3 hours at room temperature.
  • Make-Ahead: You can prepare this cake 1-2 days before serving. Wrap it well and store at room temperature, then dust with powdered sugar just before serving.
  • Refreshing: To refresh day-old cake, warm individual slices for 10-15 seconds in the microwave before serving.

This Lemon Cloud Cake is truly a versatile treat that works beautifully as a light dessert, afternoon snack, or even breakfast alongside your morning coffee. Its delicate texture and subtle lemon flavor make it a crowd-pleaser for all occasions, from casual family gatherings to more formal entertaining.