Cloud Cake Recipe: The Easiest Lemon Cake That’s Soft, Light, and Airy

Introduction

Some cakes scream for attention with mile-high frosting and sugar-loaded drama. But me? I’m all about the ones that whisper sweet nothings—light, simple, satisfying. That’s why I keep coming back to this cloud cake recipe.

The first time I tried it, I was in my “Julie with the cake leaked” phase—overbeating, peeking into the oven, you name it. But once I nailed it, this flourless beauty became my go-to for dinner parties and lazy Sundays alike.

Only four ingredients, no flour, no butter. Just soft, lemon-scented magic that practically floats. I used to make this with orange (a nod to that old fashioned mandarin orange cake), but lemon hits differently—cleaner, brighter, and just the right zing.

Ingredient Overview

What makes this 4 ingredient lemon cake shine is the balance between richness, tang, and fluff. With just a few ingredients, every element pulls serious weight—so let’s break them down properly:

1. 4 Large Eggs (Room Temperature, Separated)

• Why it matters: Eggs are the structural backbone of this cake. The yolks bring richness and emulsify the mixture, while the whites—when whipped—create that signature light and airy cake texture.
• Pro tip: Use room temperature eggs—they whip better and incorporate more evenly. Cold whites = slow peaks.
• Chef’s insight: Don’t get a drop of yolk in your whites, or they won’t whip. Use three bowls if you need to play it safe.

2. 1 Can Sweetened Condensed Milk (14 oz)

• Role in the recipe: This acts as both the sweetener and the fat component. It adds creaminess, depth, and that caramelized sweetness without needing sugar or butter.
• Substitute note: No real substitute here—it’s doing the job of multiple ingredients in one. Evaporated milk won’t cut it unless you add sugar and change proportions.

3. ½ Cup Greek Yogurt (or Plain Yogurt)

• Why it works: Greek yogurt adds moisture, subtle tang, and protein, which helps set the cake without flour. It also reacts with the lemon juice to add lift.
• Options: You can use plain whole-milk yogurt instead. Just avoid anything low-fat, flavored, or watery—texture is key.
• Bonus: The yogurt balances the sweetness from the condensed milk, so you don’t end up with a cloying bite.

4. 1 Lemon – Zest + 2 Tablespoons Juice

• Flavor power: The zest brings fragrant oils and aromatic brightness, while the juice adds acidity that sharpens the cake’s flavor and reacts with the proteins to stabilize the structure
• Use fresh: Bottled juice won’t cut it here. Fresh lemon zest is where the magic lives—don’t skip it.
• Optional swaps: Orange or lime work too. Orange gives a nostalgic, old fashioned mandarin orange cake vibe.

5. Powdered Sugar (Optional, for Dusting)

• Use for presentation: A light dusting gives a clean, elegant finish and a little visual pop.
• Alternative: For a low-sugar version, skip this or add a few curls of lemon zest on top.

Step-by-Step Instructions

Let’s keep it simple, but precise. This light and airy cake doesn’t need a lot of steps—it just needs the right ones done well.

1. Prep the Oven and Pan

• Preheat your oven to 320°F (160°C). Low and slow is the name of the game here.
• Line the bottom of an 8-inch spring form pan with parchment paper. Don’t skip this—it helps release the cake cleanly.
• Wrap the outside of the pan in foil to prevent water from seeping in (we’re baking in a water bath).
• Place the pan inside a larger roasting dish or baking tray. You’ll fill this outer dish with hot water before baking.

Why this matters: The water bath keeps the heat gentle and even—essential for a flourless, egg-based cake like this. No cracks, no curdling.

2. Mix the Batter

• Separate 4 eggs, making sure not a speck of yolk gets into the whites. Use three bowls if you want to play it safe.
• In a large bowl, whisk the yolks with:
  • ½ cup Greek yogurt
  • Zest + 2 tablespoons juice of 1 lemon
  • 1 can (14 oz) sweetened condensed milk
    Mix until smooth, pale, and creamy.
• In a separate clean, dry bowl, beat the egg whites to stiff peaks—they should be glossy and hold a firm tip when you lift the beaters.

Room temperature eggs whip faster and more evenly. Cold eggs? Expect frustration and floppy peaks.

3. Fold Gently

• Add the whipped whites to the yolk mixture in three batches.
• Use a rubber spatula and fold gently: sweep under, lift over, rotate the bowl. You’re preserving that air!
• Stop folding as soon as the mixture is mostly combined—a few white streaks are fine.

This is key. Overmix, and you’ll deflate your batter—no more “cloud.” Under-fold, and you’ll get dense streaks. Aim for barely-blended.

4. Bake and Chill

• Pour the batter into the lined spring form pan. Smooth the top.
• Carefully pour hot water into the outer dish until it reaches halfway up the sides of the cake pan.
• Bake for 45 minutes. The top should be puffed and set, with just a slight jiggle in the center.
• Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes. This helps prevent collapse
• Remove from the water bath, cool to room temperature, then refrigerate for at least 2–3 hours or overnight to fully set.
• Dust with powdered sugar right before serving, if using.

Chilling firms up the texture and gives the cake its final structure. It slices cleaner, tastes better, and looks more polished after a good rest.

Nutrition Information (Per Serving)

A genuinely satisfying low calorie cake.

Recipe Card Summary

Ingredients:

• 4 eggs (room temp)
• 1 can sweetened condensed milk
• ½ cup Greek yogurt
• Zest + 2 tbsp juice from 1 lemon
• Powdered sugar (optional)

Instructions:

1. Preheat oven and prep spring form pan with parchment + foil wrap.
2. Whisk yolks with lemon, yogurt, and condensed milk. Beat whites to stiff peaks.
3. Gently fold whites into yolk mixture in three parts.
4. Pour into pan, bake in water bath at 320°F for 45 min. Cool, chill, dust, serve.
   Why You’ll Love This Cloud Cake

FAQ: Cloud Cake Recipe

Is this a flourless cake?
Yes! No flour, no leavening—just egg whites doing all the lifting.

Can I use lime or orange instead of lemon?
Absolutely. I used to love it with orange—it’s like a softer version of the old fashioned mandarin orange cake. Lime works too for a sharper bite.

What if I don’t have Greek yogurt?
Use regular plain yogurt. Just avoid anything low-fat or flavored.

Why use a water bath?
It keeps the bake gentle and even, helping the cake stay soft and moist with no cracks.

Conclusion + Call to Action

This cloud cake recipe is as close to effortless as baking gets—no flour, just fluff. It’s the kind of dessert that makes you look like a pastry wizard without even breaking a sweat.

Whether you’re serving it up at brunch or sneaking slices from the fridge at midnight (hey, we’ve all been there), it never disappoints. Light, lemony, and foolproof.

Ready to bake? Save this recipe, send it to your favorite lemon lover, or explore more easy bakes in the archive. And if you’re craving something decadent next, don’t miss my Slutty Brownies Recipe they’re outrageous in the best way.