Spring Naked Cake Lemon (Printer-friendly)

Elegant layered dessert with lemon curd, whipped cream, and edible spring flowers for special occasions.

# 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 such as pansies, violets, marigolds, or nasturtiums
20 - Lemon zest curls, optional

# How to Make It:

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 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 dry ingredients to wet mixture in three additions, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined, avoiding overmixing.
05 - Divide batter evenly among prepared pans. Smooth tops and 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 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 extract until stiff peaks form. Refrigerate until needed.
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.

# Cooking Tips:

01 -
  • The citrus cuts through the richness in a way that makes you feel light despite eating cake, which somehow feels like permission to have a second slice.
  • Naked cakes look complicated but they're actually forgiving—imperfect layers just add to the charm.
  • Edible flowers transform it from dessert into an edible garden, and yes, people will take photos before eating it.
02 -
  • Room temperature ingredients are non-negotiable here—they emulsify smoothly and give you tender layers instead of a dense brick.
  • The lemon curd thickens more as it cools, so if it seems slightly loose when you pull it from the heat, it's perfect; overcooked curd becomes grainy and never recovers.
03 -
  • Chill the assembled cake for 30 minutes before serving—it's easier to cut, the layers hold together better, and the flavors meld into something more cohesive.
  • If edible flowers aren't available where you are, candied violets work beautifully, or even just a generous shower of lemon zest curls created with a microplane gets you 90% of the way there visually.
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