Lemon Cloud Cake

1. Prepare the oven 
Preheat the oven to 150°C. Grease and line a 20 cm round cake tin, ensuring the baking paper extends about 5 cm above the rim to support the rise. 

2. Make the yolk mixture 
In a large bowl, whisk together the egg yolks, lemon zest and 2 tablespoons of castor sugar until pale. Add the LANCEWOOD® Greek Delight Yoghurt and whisk until smooth and creamy. 

3. Add the dry ingredients 
Sift in the flour and cornflour, mixing gently until fully incorporated and lump-free. 

4. Whip the egg whites 
In a clean bowl, whisk the egg whites with the lemon juice and salt until stiff peaks form. Gradually add the remaining 100 g castor sugar, one tablespoon at a time, whisking until a thick, glossy meringue forms. 

5. Fold gently 
Stir one-third of the meringue into the yolk mixture to lighten it. Carefully fold in the remaining meringue, working gently to keep as much air in the batter as possible. 

6. Bake with steam 
Spoon the batter into the prepared tin and smooth the top. Place a deep oven dish filled with boiling water on the bottom rack of the oven to create steam. Set the cake on the lower shelf and bake for 80–90 minutes, until risen and lightly golden. 

7. Cool slowly 
Switch off the oven, leave the door slightly ajar, and allow the cake to cool inside for 20 minutes. The cake will naturally sink slightly as it cools. 

8. Serve 
Remove from the tin once just warm and allow to cool completely. Dust with icing sugar and serve with fresh raspberries and an extra spoon of Greek Delight on the side. 

Why you’ll love this cake 

• Light and airy texture thanks to whipped egg whites 

• Naturally fresh flavour from real lemon zest and juice 

• A clever use of yoghurt for moisture and creaminess 

• Ideal for anyone exploring yoghurt recipes that feel indulgent but balanced 

This Lemon Cloud Cake is a standout example of how simple ingredients, when paired with quality dairy, can create something truly special. A timeless bake that feels right at home on any table.