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
Scale
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
