If you love bright, fresh desserts, this Lemon Cloud Cake with Limoncello is pure sunshine on a plate.
It features a soft, moist lemon sponge layered with a dreamy whipped lemon cream cheese filling, enhanced with a delicate splash of Limoncello for even more citrus aroma and flavor.
Perfect for spring and summer, this cake is light, elegant, and tastes like a lemony cloud with a subtle Italian twist.
DOWNLOAD PDF OF LIMONCELLO CLOUD CAKE RECIPE HERE:
Cooking Times
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 1 hour
Total Time: About 2 hours
Servings: 10–12
Ingredients
For the Cake
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup fresh lemon juice
2 tablespoons Limoncello liqueur
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
For the Lemon Cloud Filling
1 1/2 cups heavy whipping cream, chilled
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons lemon curd, or more to taste
1 tablespoon Limoncello liqueur
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
For Decoration
Powdered sugar, for dusting
Lemon slices, for garnish
Lemon zest, optional
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
In a small bowl or measuring cup, combine the milk, fresh lemon juice, and Limoncello liqueur.
Add the dry ingredients to the butter mixture in batches, alternating with the milk mixture, beginning and ending with the flour mixture. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
To make the filling, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the lemon curd, Limoncello liqueur, lemon zest, and vanilla extract, and beat again until fully combined.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light, fluffy, and fully blended.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of the lemon cloud filling over the top.
Place the second cake layer on top.
Dust the top lightly with powdered sugar and decorate with lemon slices and a little lemon zest, if desired.
Chill the cake for at least 1 hour before serving for the best texture and flavor.
Tips and Tricks
For a stronger lemon flavor, add an extra spoonful of lemon curd or a little more Limoncello to the filling.
Do not overdo the Limoncello, or the filling may become too soft.
Make sure the cream cheese is fully softened so the filling stays smooth and lump-free.
Use chilled heavy cream for the best volume when whipping.
Chilling the cake before serving helps the layers set and allows the flavors to meld beautifully.
For a prettier finish, use very thin lemon slices or a light sprinkle of fresh zest right before serving.
Store the cake in the refrigerator.
Nutritional Facts
Estimated per serving (based on 12 servings):
Calories: 470
Carbohydrates: 42g
Protein: 5g
Fat: 31g
Saturated Fat: 19g
Cholesterol: 125mg
Sodium: 210mg
Sugar: 28g
Fiber: 1g
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