Cloud-like delicacy: deliciously moist lemon cake with tangy frosting

Cloud-like delicacy: deliciously moist lemon cake with tangy frosting

This cloud-like lemon cake is a true treat for the senses, combining the refreshing zest of lemon with the soft, chewy texture that makes every bite feel like you're tasting a slice of a cloud. The cake is infused with fresh lemon juice and zest, delivering a vibrant flavor perfectly balanced with the sweetness of the cake. replaces the word nice with emptypped with a tangy lemon glaze, this dessert is not just a cake, but a refreshing experience, perfect for those who enjoy a tangy touch in their treats.


Why you'll love this: This cake stands out for its soft and moist texture, achieved through the use of yogurt and a balanced mixture of butter and oil, ensuring that each slice is soft and tender. The freshness of the lemon, both in the cake and in the frosting, imparts a bright, clean taste that cuts through the sweetness, making it irresistibly refreshing. It's a simple yet sophisticated cake that will appeal to anyone looking for a light dessert that doesn't skimp on flavor.

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Perfect occasion: This lemon cake is perfect for spring and summer get-togethers, afternoon teas or as a delicious end to a light meal. It's also wonderful for celebrations like birthdays, Mother's Day, or any other occasion that calls for something special but not too indulgent. Its refreshing flavor also makes it a hit at picnics and outdoor events.

Decorating Tips: The lemon glaze topping should be smooth and evenly drizzled for a professional finish. You can garnish with thin lemon slices or zest for an extra pop of color and highlight the lemon flavor. Edible flowers or a sprinkle of powdered sugar can also add a touch of elegance to this already beautiful cake.


  • 4 eggs at room temperature
  • 200 grams of soft butter
  • 50 ml of oil
  • 225 grams of flour
  • 200 grams of sugar
  • 1 sachet of vanilla sugar
  • 2 teaspoons of baking powder
  • 50 grams of cornstarch
  • 3 tablespoons of yogurt
  • Juice of 1 lemon
  • The zest of 1 organic lemon
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For the icing:

  • 150 grams of powdered sugar
  • 3-4 tablespoons of lemon juice (or water)


  1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a loaf pan with parchment paper.
  2. In a mixing bowl, beat the eggs, sugar and vanilla sugar until creamy (about 2 minutes). Add the butter, followed by the yogurt, oil, lemon juice and zest.
  3. Sift in the flour, cornstarch and baking powder and mix until well combined.
  4. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until golden brown and a toothpick comes out clean.
  5. Let the cake cool completely. For the glaze, mix the powdered sugar with the lemon juice until smooth and drizzle over the cooled cake.
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Enjoy this divine, moist and tangy lemon cake!

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