Lemon Cloud Cake
"This moist, tender cake is layered with two types of filling: pastry cream, and rich, fluffy lemon cream...."
INGREDIENTS
•
1/2 cup (8 tablespoons) unsalted butter, softened
•
1 3/4 cups sugar; we recommend Baker's Special Sugar
•
1/4 cup vegetable oil
•
2 teaspoons baking powder
•
3/4 teaspoon salt
•
3 tablespoons Cake Enhancer, optional
•
2 teaspoons vanilla extract
•
4 large egg whites + 1 whole large egg
•
2 3/4 cups King Arthur Unbleached Cake Flour Blend
•
1 1/2 cups full-fat plain, vanilla, or lemon yogurt, or whole milk
•
1/2 cup (2 ounces) Quick-and-Easy Pastry Cream Mix*
•
2/3 cup milk
•
1 1/2 cups prepared lemon curd*
•
2 cups whipping cream or heavy cream
•
*See "tips," below, for a substitute.
•
4 ounces unsalted butter, softened
•
12 1/4 ounces sugar; we recommend Baker's Special Sugar
•
1 3/4 ounces vegetable oil
•
2 teaspoons baking powder
•
3/4 teaspoon salt
•
3/4 ounce Cake Enhancer, optional
•
2 teaspoons vanilla extract
•
4 large egg whites + 1 whole large egg
•
11 1/2 ounces King Arthur Unbleached Cake Flour Blend
•
12 ounces full-fat plain, vanilla, or lemon yogurt, or whole milk
•
2 ounces Quick-and-Easy Pastry Cream Mix*
•
5 3/8 ounces milk
•
12 ounces prepared lemon curd*
•
16 ounces whipping cream or heavy cream
•
*See "tips," below, for a substitute.
•
113g unsalted butter, softened
•
347g sugar; we recommend Baker's Special Sugar
•
50g vegetable oil
•
2 teaspoons baking powder
•
3/4 teaspoon salt
•
21g Cake Enhancer, optional
•
2 teaspoons vanilla extract
•
4 large egg whites + 1 whole large egg
•
326g King Arthur Unbleached Cake Flour Blend
•
340g full-fat plain, vanilla, or lemon yogurt, or whole milk
•
57g Quick-and-Easy Pastry Cream Mix*
•
152g milk
•
340g prepared lemon curd*
•
454g whipping cream or heavy cream
•
*See "tips," below, for a substitute.
ADVERTISEMENT