Spring Naked Cake Lemon (Print View)

Elegant layered cake featuring lemon curd, whipped cream, and edible flowers for delightful occasions.

# Components:

→ Sponge Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 1 cup buttermilk, room temperature
10 - Zest of 1 lemon

→ Lemon Curd

11 - 3/4 cup freshly squeezed lemon juice
12 - Zest of 2 lemons
13 - 3/4 cup granulated sugar
14 - 4 large egg yolks
15 - 1/2 cup unsalted butter, cubed

→ Whipped Cream

16 - 2 cups heavy cream, cold
17 - 1/3 cup powdered sugar
18 - 1 teaspoon vanilla extract

→ Decoration

19 - 1 to 2 cups edible flowers such as pansies, violets, marigolds, or nasturtiums
20 - Lemon zest curls for garnish

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar together for approximately 3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
04 - Add the flour mixture to the butter mixture in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined without overmixing.
05 - Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - In a heatproof bowl set over a saucepan of simmering water, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook while whisking constantly for 8 to 10 minutes until thickened. Remove from heat and whisk in cubed butter until smooth. Cool completely.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until assembly.
09 - Place the first cake layer on a serving platter. Spread with half the lemon curd, then add a layer of whipped cream. Repeat with the second cake layer. Top with the third cake layer and finish with a thick layer of whipped cream.
10 - Decorate the assembled cake with edible flowers and lemon zest curls immediately before serving.

# Expert Advice:

01 -
  • The cake stays tender and moist even days later, thanks to the buttermilk in the batter.
  • Making lemon curd from scratch means you control the tartness—none of that overly sweet store-bought stuff.
  • A naked cake shows off your work without requiring fancy decorating skills, just beautiful flowers and a confident hand.
02 -
  • Room temperature eggs and buttermilk make an enormous difference in how smoothly everything combines—cold ingredients fight you, and you end up with a lumpy, uneven batter.
  • Constant whisking while making lemon curd prevents the egg yolks from scrambling, which turns your beautiful curd into something grainy and broken.
  • Chill the assembled cake for at least 30 minutes before serving so the layers set and won't slide around when you cut into them.
03 -
  • Chill all three cake layers and the lemon curd before assembly—this prevents the layers from sliding and keeps the whipped cream from melting into everything.
  • Use an offset spatula to spread layers evenly, and work slowly rather than rushing; the extra minute of care shows in the final cake.
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