Lemon Cloud Cake
After a year and a half of sharing her delicious, fanciful, and dreamy illustrated recipes with us; Ann Shen is saying goodbye to her illustrated column here on Freutcake and moving on to bigger and better projects. I am personally sad to see Ann go as she has brought so much beauty and fun to the site through her art. Today she is sharing a dreamy Lemon Cloud Cake recipe and illustration as her final recipe, a true finale. If only illustrations were edible, I would dive right in! Don’t be too sad to see her go, you can still get your weekly dose of illustrated beauty on Ann’s blog Annplified anytime the craving strikes! - Leah
With spring in the air, it’s the perfect time to have a light and lovely cake in your baking arsenal. I brought this to share at a cake club in the park, but you can bring this to any sunny picnic, shower, or gathering and it’ll bring a sweet note to your event!
Lemon Cloud Cake- adapted from Martha Stewart
For Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 Tbsp lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks (save whites for meringue frosting)
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
For Meringue Whipped Frosting:
3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup of water
1/4 tsp pure vanilla extract
Directions:
1. Preheat oven to 350F degrees. Butter and flour two 8×2 inch cake pans. I always use the leftover butter on the wrappers after placing the room temperature butter in the mixing bowl. Tap out excess flour.
2. In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and lemon zest.
3. In the bowl of your mixer, or in a large bowl with an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 Tablespoons lemon juice, then alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Mix until just combined.
4. Divide batter between pans, smooth tops with a spatula. Bake for 32 to 35 minutes, until cakes pull away from sides of pans. Let cool in pans for 10 minutes, then run a knife around the edges and invert cake onto a wire rack to cool.
5. Now it’s time to candy the lemons! Bring 1/2 cup of sugar and 1/2 cup of water to boil in a saucepan. Add lemon slices and simmer 25 minutes, flipping sides halfway through. Using a slotted spoon, transfer lemon slices onto wax paper. Stir remaining 1/4 cup fresh lemon juice into the syrup.
6. Using a toothpick, poke holes into warm cakes on rack and brush with lemon syrup. Let cool completely.
7. While cake is cooling, mix up the whipped frosting. In a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly until sugar has dissolved (or if you have a candy thermometer, until 150 degrees) – about 2 to 3 minutes. Transfer to a large bowl for your mixer, and beat on medium-high until glossy, stiff peaks form – about 3 minutes. Reduce speed to low, add vanilla extract, and beat until just combined.
8. Assemble the cake: make sure the cakes are completely cool, or it will melt the whipped frosting. Place first layer onto cake platter, then top with a nice middle layer of whipped frosting. Spread out to about 1 inch away from edges, then place the second cake on top. This will cause the middle layer of frosting to spread. Then frost as desired (I like it loose and messy, like a cloud) and then top with candied lemons!
*Baker’s note: this cake is best made day of, as meringue frosting will disintegrate easily. It needs to “breathe”. Do not cover if you are making it ahead of time, that will result in a sad cake. Don’t ask me how I know this. Happy Spring!
