Light as air, delicately tangy and beautifully golden, this Lemon Cloud Cake is the kind of bake that feels impressive yet comforting. Made with LANCEWOOD® Greek Delight Yoghurt, this recipe delivers a soft, soufflé-like texture with a fresh citrus finish that melts in your mouth. Perfect for relaxed weekend baking or a special tea-time treat, this cake ticks all the right boxes: it’s naturally light, not overly sweet, and proof that yoghurt recipes can be just as indulgent as they are versatile. If you’re looking to expand your collection of easy cake recipes or searching for a reliable lemon cake recipe with a twist, this cloud cake recipe deserves a spot in your favourites.
Why you’ll love this cake
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.
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.
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