Sunshine Zest Lemon Cloud Cake with Limoncello Glaze Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy (about 3–4 minutes).
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and vanilla extract.
5. Alternately add the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, remaining dry). Mix just until combined—do not overmix!
6. Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
7. While baking, prepare the Lemon Syrup Soak: Combine the ½ cup lemon juice and ¼ cup sugar in a small saucepan. Heat gently until sugar is fully dissolved. Remove from heat.
8. As soon as the cake comes out of the oven, prick the top all over deeply with a skewer or fork. Slowly brush or drizzle the warm syrup evenly over the hot cake. Let the cake cool in the pan for 15 minutes.
9. Invert the cake onto a wire rack and allow it to cool completely.
10. Prepare the Glaze: Whisk sifted powdered sugar with Limoncello and the final 1 tablespoon of lemon juice until smooth and pourable. Adjust consistency with more sugar or liquid as needed.
11. Drizzle the glaze generously over the cooled cake. Allow the glaze to set slightly before slicing and serving.