Light Fluffy Cloud Cake

This light and fluffy yogurt cloud cake always draws a crowd with its delicate crumb and sweet tangy flavor. The simple mix of yogurt and fresh lemon zest, combined with pantry staples, makes this a dessert you can easily whip up for special occasions or family moments. Served with a dusting of powdered sugar or a pile of juicy berries, it truly melts in your mouth. I have turned to this recipe for birthday breakfasts and relaxed afternoon gatherings, and each time, the cake disappears in no time at all.

I first made this cake on a whim for my daughter’s birthday breakfast when she wanted “something fluffy like a cloud.” After seeing everyone go back for seconds I knew this would become our go-to recipe for celebrations and cozy weekends.

Ingredients

• All purpose flour: brings a gentle structure for a tender crumb and works best if you choose an unbleached variety
• Baking powder: helps the cake puff up and creates its signature airy rise use it fresh for the best result
• Salt: balances out the sweetness and sharpens other flavors I recommend fine sea salt for even mixing
• Eggs: offer richness and aid in creating the cloud-like lift so bring them to room temperature
• Yogurt: sets this cake apart by adding moisture and subtle tang full fat plain or Greek yogurt is ideal
• Granulated sugar: gives mild sweetness and helps the cake retain moisture superfine sugar blends in best
• Vegetable oil: keeps the cake moist for days a mild olive oil can add a nuanced flavor
• Vanilla extract: ties all the flavors together use pure extract for the richest aroma
• Fresh lemon zest: optional but adds a lively aromatic element and pairs beautifully with yogurt

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 350 degrees Fahrenheit and grease an eight inch round cake pan thoroughly including the base and sides. For a clean release from the pan press a layer of parchment paper into the bottom.

Mix Dry Ingredients:

Add flour baking powder and salt to a medium bowl. Whisk them together slowly and completely to prevent lumps and make sure the leavening works evenly.

Whisk Wet Ingredients:

In a large mixing bowl combine the eggs yogurt sugar oil and vanilla. Whisk until the mixture is glossy and totally smooth. Add lemon zest here if you are using it and keep whisking to incorporate air for extra fluffiness.

Combine Wet and Dry Ingredients:

Pour the dry mixture into the wet mixture little by little. With a flexible spatula gently fold just until the flour disappears. Resist stirring too hard to avoid toughening the cake.

Pour into the Pan:

Pour the batter into your prepared pan. Use a spatula to smooth the top then tap the pan on the counter firmly a couple of times to pop large bubbles.

Bake Until Golden:

Place the pan in the center of the oven and bake for thirty to thirty five minutes. The edges should look golden and a toothpick poked into the middle must come out clean or with a few tiny crumbs.

Cool and Serve:

Let the cake cool in the pan for ten minutes which helps it firm up. Lift out gently onto a rack to finish cooling so you do not trap any steam.

Optional Toppings:

When fully cooled sift powdered sugar on top for a light finish. For something more festive decorate with fresh berries or dollop a bit of whipped cream just before serving.

Slice and Enjoy:

Cut neat slices with a sharp knife wiped clean between slices for the prettiest presentation. Room temperature servings showcase the soft texture best.

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Yogurt gives this cake its silky crumb and makes even basic ingredients shine. I still remember my grandmother’s advice that the smallest twist like using yogurt instead of milk can turn a plain recipe into something you will crave and share over and over.

Storage Tips

Store the cloud cake in an airtight container on the counter for up to three days. The yogurt keeps it moist even on day three. For longer storage refrigerate then bring slices to room temperature before serving for the best flavor. You can also freeze this cake wrapped in plastic for up to two months and it thaws beautifully.

Flavor Variations

This basic batter welcomes all kinds of flavor play. Fold in fresh raspberries or blueberries right before baking for bursts of fruit. For a zesty touch increase lemon zest and add a splash of lemon juice. Almond extract and sliced almonds on top before baking are my secret for special occasions.

Serving Suggestions

Showcase this cake in a brunch spread next to fruit and coffee for a lighter start. For dessert offer thin slices alongside macerated strawberries or a drizzle of honey. I love serving this at afternoon tea when friends come by because the airy texture pairs so well with both bold and delicate drinks.

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Cultural Context

Yogurt cake is a classic found across Europe from the French “gâteau au yaourt” to Mediterranean cakes. It is often a child’s first recipe because it is so reliable and forgiving. Lemon zest is a nod to its Mediterranean roots and adds sunshine brightness that a plain sponge simply cannot match.

Recipe FAQs

→ What gives this cake its fluffy texture?

The combination of yogurt, baking powder, and careful mixing techniques creates an airy, cloud-like crumb while preventing heaviness.

→ Can yogurt be replaced without losing moistness?

Sour cream or dairy-free yogurt alternatives can be used to maintain moisture and subtle tang in the cake.

→ How to determine when the cake is baked perfectly?

The cake is done when golden edges pull away slightly and a toothpick inserted in the center comes out mostly clean.

→ What toppings best complement this cake?

Fresh berries, powdered sugar, lightly sweetened whipped cream, or a drizzle of honey enhance the delicate flavors beautifully.

→ How should leftovers be stored for freshness?

Keep in an airtight container at room temperature up to three days or refrigerate for longer storage, allowing slices to reach room temperature before serving.

→ Are there ways to add flavor variations?

Incorporate fresh blueberries, lemon juice, almond extract, or a sprinkle of cinnamon to customize the flavor profile.