If you’re ready to fall in love with a dessert that’s equal parts angelic and zesty, let me introduce you to Lemon Custard Cloud Cake – Soft Layers & Silky Filling. Imagine billowy white cake layers hugging a dreamy, tangy lemon custard that’s light as air, all finished with a dusting of powdered sugar and bright lemon zest. This cake is a showstopper for spring brunches, special occasions, or any time you’re craving something fresh, creamy, and downright irresistible. The Lemon Custard Cloud Cake – Soft Layers & Silky Filling is pure sunshine on a plate and destined to become your new go-to favorite.
Ingredients You’ll Need
You’ll be amazed at how just a handful of classic ingredients come together to create this ethereal cake. Each one plays its part, balancing fluffiness, rich creaminess, and that signature citrus sparkle that makes Lemon Custard Cloud Cake – Soft Layers & Silky Filling unforgettable.
- 1 box white cake mix: The perfect foundation for light, tender layers – quick, easy, and always reliable.
- Ingredients listed on the box (usually eggs, water, oil): Don’t skip these; they’re essential for a moist, fluffy cake base.
- 1 cup lemon curd: The star of the show – brings a bold, tangy lemon punch to the custard filling.
- 8 ounces cream cheese (softened): Adds a creamy, slightly tangy richness that makes the filling irresistibly smooth.
- 1/2 cup powdered sugar: Sweetens the custard and keeps it velvety soft.
- 2 cups heavy whipping cream: Whipped to clouds – delivers that airy, melt-in-your-mouth texture.
- 1/4 cup granulated sugar: Helps stabilize the whipped cream and adds gentle sweetness.
- 1 teaspoon vanilla extract: A subtle background note that rounds out the flavors beautifully.
- 1 tablespoon lemon zest: Adds a fresh, aromatic pop and a burst of color.
- Powdered sugar for dusting (optional): For that final, picture-perfect finish.
How to Make Lemon Custard Cloud Cake – Soft Layers & Silky Filling
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C). Follow the instructions on your box of white cake mix, combining the mix with the eggs, water, and oil as directed. Make sure the batter is smooth and lump-free for the softest layers. Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 22 to 25 minutes, until a toothpick comes out clean from the center. Let the cakes cool completely on wire racks before moving on – patience here means flawless assembly later!
Step 2: Whip Up the Lemon Custard Filling
In a medium bowl, beat the softened cream cheese and powdered sugar until they’re completely smooth and creamy. Add the lemon curd and beat until fully incorporated; you want a luscious, uniform texture with no streaks. In a separate large mixing bowl, whip the heavy cream, granulated sugar, and vanilla extract together until stiff peaks form – this is what makes the filling so airy and cloud-like. Gently fold the whipped cream into the lemon mixture, using a spatula and a light touch, to keep it fluffy.
Step 3: Assemble the Layers
Once your cakes are cool, place one layer on your favorite serving plate. Spread half of the lemon custard filling evenly over the top, letting it reach all the way to the edges. Gently place the second cake layer on top and smooth the remaining filling over the top and sides of the cake. Don’t worry about perfection – a slightly rustic look just adds to the homemade charm of Lemon Custard Cloud Cake – Soft Layers & Silky Filling.
Step 4: Garnish and Chill
For a finishing flourish, sprinkle the cake with lemon zest and, if desired, a light dusting of powdered sugar. Pop the assembled cake into the fridge for at least an hour before slicing – this helps the custard set and makes your slices picture-perfect.
How to Serve Lemon Custard Cloud Cake – Soft Layers & Silky Filling
Garnishes
The simplest touches make this cake truly shine. A generous sprinkle of freshly grated lemon zest adds both color and an extra zing, while a light dusting of powdered sugar gives it that irresistible, snowy finish. If you want to get fancy, try adding a few thin lemon slices or edible flowers for a showstopping presentation.
Side Dishes
This cake is the star of any dessert table, but it pairs beautifully with sides that complement its lightness. Serve with a bowl of mixed fresh berries, a scoop of vanilla bean ice cream, or even a refreshing lemon sorbet. Each bite feels like a celebration of citrus and cream.
Creative Ways to Present
For a playful twist, assemble the Lemon Custard Cloud Cake – Soft Layers & Silky Filling as individual trifles in glass jars or cups. Or, cut the cake into cubes and layer with extra filling and berries for an eye-catching parfait. Miniature versions using cupcakes are always a hit at parties, offering a delightful, single-serve experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Custard Cloud Cake – Soft Layers & Silky Filling covered in the refrigerator. The cake stays fresh and moist for up to 3 days, and the flavors only get better as they mingle. Be sure to store it in an airtight container to prevent the custard from absorbing other fridge odors.
Freezing
If you want to make this dessert ahead, you can freeze the assembled cake or just the unfrosted cake layers. Wrap tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before adding the custard filling and finishing touches for best results.
Reheating
This cake is best enjoyed chilled, so there’s no need for reheating! If you’ve frozen the cake, simply thaw it thoroughly in the fridge before serving. The creamy custard and fluffy cake are at their dreamiest when served cold.
FAQs
Can I use homemade lemon curd instead of store-bought?
Absolutely! Homemade lemon curd adds a special, vibrant flavor to the Lemon Custard Cloud Cake – Soft Layers & Silky Filling. Just make sure it’s fully cooled and thickened before adding it to your custard filling.
What’s the best way to get clean cake slices?
Use a sharp, serrated knife and wipe it clean between each cut. For extra neat slices, chill the cake for a few hours before cutting; the filling will firm up, making slicing a breeze.
Can I make this cake gluten-free?
Yes! Simply swap in your favorite gluten-free white cake mix and follow the same directions. The luscious lemon custard filling is naturally gluten-free, so everyone can enjoy a slice.
Is it possible to make this cake ahead of time?
You can assemble the Lemon Custard Cloud Cake – Soft Layers & Silky Filling up to a day in advance. Just cover it well and keep it refrigerated until you’re ready to serve for the freshest taste and texture.
Can I add extra lemon flavor?
For lemon lovers, add a few drops of lemon extract to the custard filling or use additional lemon zest. This small tweak amps up the citrus flavor and makes the cake even more irresistible.
Final Thoughts
If you’re searching for a dessert that’s as stunning as it is scrumptious, you simply have to try Lemon Custard Cloud Cake – Soft Layers & Silky Filling. It’s a joyful blend of light cake, luscious lemon, and creamy custard that’s guaranteed to brighten any gathering. Treat yourself and your loved ones to a slice of pure sunshine – you’ll be dreaming about it long after the last crumb is gone!
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Lemon Custard Cloud Cake – Soft Layers & Silky Filling Recipe
- Total Time: 50 minutes plus 1 hour chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Custard Cloud Cake features soft, fluffy layers paired with a silky, creamy lemon custard filling. The tangy lemon curd blends beautifully with smooth cream cheese and whipped cream to create a refreshing, irresistible dessert perfect for any occasion.
Ingredients
Cake:
- 1 box white cake mix (plus ingredients listed on the box)
Filling:
- 1 cup lemon curd
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Garnish:
- 1 tablespoon lemon zest
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package instructions, ensuring the batter is smooth and well combined.
- Bake the Cakes: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks.
- Make the Lemon Custard Filling: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the lemon curd to this mixture and beat until fully combined with a smooth texture.
- Whip the Cream: In a separate large bowl, whip the heavy cream, granulated sugar, and vanilla extract using an electric mixer until stiff peaks form, meaning the cream holds firm when the beaters are lifted.
- Combine Filling Ingredients: Gently fold the whipped cream into the lemon and cream cheese mixture, mixing carefully to maintain airiness and create a fluffy custard filling.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of the lemon custard filling evenly over the top. Add the second cake layer on top and spread the remaining filling over the top and sides of the cake for full coverage.
- Garnish and Chill: Garnish the cake with lemon zest and dust with powdered sugar if desired. Refrigerate the assembled cake for at least 1 hour to allow the custard to set and flavors to meld before slicing and serving.
Notes
- For an extra lemony punch, add a few drops of lemon extract to the custard filling during mixing.
- Store the cake in the refrigerator and consume within 3 days for optimal freshness and texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
