Here’s an original, cozy recipe-style write-up you can use as a blog post, recipe card, or social caption 🍋☁️
Grandma’s Secret Lemon Cloud Cake
Light as air, gently sweet, and bursting with fresh lemon flavor—this Lemon Cloud Cake is the kind of dessert that feels like a warm hug from Grandma’s kitchen. The “secret” isn’t anything fancy; it’s all about simple ingredients, careful folding, and a little patience.
Why It’s Called a Cloud Cake
This cake gets its fluffy texture from whipped egg whites folded into the batter, giving it a soft, airy crumb that almost melts in your mouth.
🧺 Ingredients
For the cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- ¾ cup sugar (divided)
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Optional topping
- Powdered sugar, for dusting
- Fresh berries or lemon slices
🍰 Instructions
- Preheat the oven to 325°F (165°C). Lightly grease an 8-inch round pan and line the bottom with parchment paper.
- Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside. - Whip the egg whites
Beat egg whites until foamy, then slowly add ¼ cup of the sugar. Continue beating until soft, glossy peaks form. Set aside. - Make the lemon batter
In another bowl, whisk egg yolks with the remaining sugar until pale. Add lemon juice, zest, oil, and vanilla. Mix well. - Combine gently
Stir dry ingredients into the yolk mixture. Then gently fold in the whipped egg whites in batches, using a light hand to keep the batter airy. - Bake
Pour batter into the pan and smooth the top. Bake for 35–40 minutes, until the cake springs back lightly when touched. - Cool
Let cool completely before removing from the pan.
✨ Serve the Grandma Way
Dust with powdered sugar and serve with tea, or add berries for a fresh finish. Grandma always said it didn’t need frosting—the lightness is the luxury.
💛 Tips from Grandma
- Use fresh lemon juice, not bottled
- Don’t rush the folding step
- This cake tastes even better the next day
If you’d like, I can:
- Turn this into a vintage-style story post
- Create a short social media caption
- Adapt it into a gluten-free or dairy-free version