Light as air and softly golden, this lemon cloud cake is the kind of bake that looks impressive but feels comforting from the first slice. It’s made with Greek double cream plain yoghurt, which gives the cake its creamy base and helps create that delicate, almost soufflé-like texture. Recipe compliments of LANCEWOOD.

Ingredients

• 5 large eggs, separated
• 1 tablespoon lemon zest, finely grated
• 2 tablespoons castor sugar
• 295 ml Greek double cream plain yoghurt
• 50 g flour
• 25 g cornflour
• 2 teaspoons lemon juice
• Pinch of salt
• 100 g castor sugar

Method

1. Preheat the oven to 150°C. Grease and line a 20 cm round cake tin, ensuring the baking paper extends about 5 cm above the rim to support the rise.
2. In a large bowl, whisk the egg yolks, lemon zest and 2 tablespoons of castor sugar until pale. Add the yoghurt and whisk until smooth and creamy.
3. Sift in the flour and cornflour, mixing gently until fully incorporated and free of lumps.
4. In a clean bowl, whisk the egg whites with the lemon juice and salt until stiff peaks form. Gradually add the remaining 100 g castor sugar, one tablespoon at a time, whisking until thick and glossy.
5. Stir one third of the meringue into the yolk mixture to lighten it. Carefully fold in the remaining meringue, keeping as much air in the batter as possible.
6. Spoon the batter into the prepared tin and smooth the top. Place a deep oven dish filled with boiling water on the bottom rack of the oven to create steam. Set the cake on the lower shelf and bake for 80 to 90 minutes, until risen and lightly golden.
7. Switch off the oven, leave the door slightly ajar and allow the cake to cool inside for 20 minutes. The cake will sink slightly as it cools.
8. Remove from the tin while just warm and allow to cool completely. Dust with icing sugar and serve with fresh raspberries and an extra spoon of Greek Delight on the side.