Lemon Cloud Cake with Berry Burst
This light and airy lemon cake is studded with fresh berries, offering a burst of flavor in every bite. Perfect for a refreshing dessert, it's simple to make and sure to impress.
Equipment
- 8x8 inch baking pan
- medium bowl
- large bowl
- whisk
- spatula
- wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup milk any kind
- ¼ cup vegetable oil
- 2 large eggs
- 1 Zest of 1 large lemon
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Add-ins and Topping
- ½ cup fresh blueberries or raspberries
- Powdered sugar for dusting optional
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing and flouring, or lining with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Mixing the Batter
- In a large bowl, whisk together sugar, milk, oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries or raspberries into the batter.
Baking and Finishing
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes on a wire rack, then invert onto the rack to cool completely.
- Once cooled, dust with powdered sugar if desired, then slice and serve.
Notes
Avoid overmixing the batter to ensure a light and fluffy cake texture. For best results, use fresh lemon juice and zest.