This fluffy lemon cloud cake is the first thing I always want to eat at the end of Passover (and it was my birthday cake from a few years ago).
This lovely, 2-tiered cake was so much fun to make and not nearly as tricky to decorate as it looks.
I love how the frosting swooshes formed a flower on top.
These indents in the side (let’s call them frosting pillows) were a bit time consuming, but they went pretty quickly once I got the rhythm down.
I made up some cupcakes with the extra cake batter and decorated them to match.
Inside the cake: alternating layers of vanilla bean and tangy lemon cake with layers of tart lemon curd and creamy vanilla icing. And, because it was my birthday, I cut it open to take pictures before piecing it back together for serving. Because, really, why not?