Spring Naked Cake Lemon (Print)

Light layer cake featuring lemon curd, whipped cream, and a garnish of fresh edible flowers.

# What You'll Need:

→ 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, optional

# 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 butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
04 - Add the dry ingredient mixture to the wet 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, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
07 - In a heatproof bowl set over a saucepan of simmering water, whisk together lemon juice, zest, sugar, and egg yolks. Cook while whisking constantly until thickened, approximately 8 to 10 minutes. Remove from heat and whisk in butter until smooth. Cool completely.
08 - Beat cold cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed.
09 - Place one cake layer on a serving platter. Spread with half the lemon curd and layer with whipped cream. Repeat with the second layer. Top with the third cake layer and apply a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Advice:

01 -
  • Light and elegant sponge layers that balance sweetness and citrus zing.
  • Zesty lemon curd adds a refreshing tang that complements the whipped cream.
  • Edible spring flowers provide a natural and colorful garnish perfect for celebrations.
  • Medium difficulty makes it accessible for motivated home bakers looking to impress.
  • Vegetarian-friendly and pairs beautifully with sparkling wines or elderflower cordial.
02 -
  • Use room temperature eggs and buttermilk to ensure a smooth batter.
  • Line cake pans with parchment paper to prevent sticking and ensure easy removal.
  • Whisk lemon curd constantly over simmering water to prevent curdling and achieve a silky texture.
  • Chill whipped cream before whipping to get stiff peaks quickly.
  • Handle edible flowers gently and add them just before serving to maintain freshness.
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