Spring Naked Cake Lemon (Printable)

Elegant layer cake featuring lemon curd, whipped cream, and edible flowers in a light, airy sponge.

# What You 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
20 - Lemon zest curls, optional

# How to Make:

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.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and lemon zest.
04 - Add dry ingredients to 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 prepared pans. Smooth tops and 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 lemon juice, zest, sugar, and egg yolks. Cook, 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 until stiff peaks form. Refrigerate until assembly.
09 - Place one cake layer on a serving platter. Spread with half the lemon curd, then add a layer of whipped cream. Repeat with the second layer. Top with the third cake layer and a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Tips:

01 -
  • The tartness of homemade lemon curd cuts through the richness like a wake-up call for your taste buds.
  • Naked cakes let the flowers shine, and somehow that makes you feel like a pastry chef even if you've never piped a thing.
  • It's elegant enough for a wedding shower but approachable enough to make on a random Thursday when you want to impress yourself.
02 -
  • Lemon curd can break if the heat is too high or if you don't whisk constantly, so patience here is the difference between silky magic and scrambled eggs.
  • Room temperature ingredients truly matter for this cake—it's the difference between a tender crumb and one that feels grainy.
  • Edible flowers must be pesticide-free and specifically labeled as edible, not just decorative.
03 -
  • If you want a sturdier structure, chill assembled layers between additions so each one sets before you add the next.
  • Substitute mascarpone for half the whipped cream if you want richness and a slight tang that echoes the lemon curd.
  • This cake pairs beautifully with sparkling wine or elderflower cordial, which means you've basically created an entire celebration.
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