Description
A light and airy lemon cake that feels like eating a cloud, perfect for cheering up or spring gatherings. It uses simple ingredients and is naturally gluten-free if using certified ingredients.
Ingredients
6 large Egg Whites, room temperature
1 cup Granulated Sugar, divided
1/2 cup All-Purpose Flour, sifted
1/4 cup Cornstarch
1 teaspoon Baking Powder
1/4 teaspoon Salt
2 tablespoons Lemon Zest, freshly grated
3 tablespoons Lemon Juice, freshly squeezed
1 teaspoon Vanilla Extract
Powdered Sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper
- Sift together flour, cornstarch, baking powder, and salt. Set aside
- In a large clean bowl, beat egg whites with an electric mixer starting slow then increasing speed. When foamy, gradually add sugar and beat until stiff, glossy peaks form
- Gently fold in lemon zest, lemon juice, and vanilla extract
- Fold in the dry ingredients gently until just combined. Do not overmix. Pour batter into prepared pa
- Bake for 30-35 minutes. Let cool completely in pan before removing
Notes
Use room-temperature egg whites for maximum volume.
Ensure bowl is completely clean and grease-free.
Do not open oven door while baking.
Cool cake upside down in pan for even top.
Store in airtight container at room temperature up to 2 days, refrigerate up to a week, or freeze tightly wrapped for up to 3 months.
For gluten-free, use a gluten-free all-purpose flour blend.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 180 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
Keywords: lemon cloud cake, lemon cake, light cake, airy cake, gluten-free dessert