Description

This cloud cake recipe is a soft, fluffy, melt-in-your-mouth dessert made with just a few simple ingredients like Greek yogurt, condensed milk, and lemon. It’s easy to prepare, incredibly light, and perfect for any occasion.

Ingredients

Scale

4 large eggs (separated)
250g sweetened condensed milk
250g Greek yogurt (plain, full-fat or low-fat)
½ lemon, juiced and zested

1 tablespoon powdered sugar (optional, for dusting)

Instructions

Preheat Oven
Preheat the oven to 160°C / 340°F and line a 20cm springform pan with parchment paper.
Separate the Eggs
Place the egg whites in one bowl and the yolks in another.
Mix Yolks and Wet Ingredients
Whisk the yolks with condensed milk, Greek yogurt, lemon juice, and lemon zest until smooth.
Whip Egg Whites
Using an electric mixer or stand mixer, beat the egg whites until stiff peaks form.
Fold Gently
Gently fold the egg whites into the yolk mixture in 3 additions. Do not overmix.
Prepare Water Bath
Place the springform pan into a larger baking dish. Fill the outer dish with hot water until it reaches about 3 cm (1.2 inches) high.
Bake
Bake for 45 minutes at 340°F. Then turn off the oven, leave the door slightly open, and let the cake cool completely inside the oven.
Chill
Refrigerate for 2–3 hours or overnight before serving.
Serve
Dust with powdered sugar if desired. Slice and enjoy chilled.

Notes

Use room temperature eggs for best whipping results.

The cake will deflate slightly after cooling—this is normal.

Store leftovers in the refrigerator for up to 3 days.

Freeze individual slices for up to 1 month.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baked, Water Bath
Cuisine: International / Trend-Inspired

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 107 kcal
Sugar: 13g
Sodium: 58mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1.4g
Trans Fat: 0.01g
Carbohydrates: 13g
Fiber: 0.1g
Protein: 6g
Cholesterol: 70mg

Keywords: cloud cake recipe, fluffy cake, yogurt cake, egg white dessert, flourless cake, jiggly cake