Spring Naked Cake Lemon (Print Version)

Elegant layered cake featuring lemon curd, whipped cream, and edible flowers for a fresh spring touch.

# 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

# How-To Steps:

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 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 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 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 heavy 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 cover with a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls just before serving.

# Expert Suggestions:

01 -
  • It looks so impressive that people will assume you spent hours in the kitchen, but the actual assembly is surprisingly forgiving.
  • The contrast between the bright lemon curd and pillowy cream feels fancy enough for a celebration but tastes like pure comfort.
  • You can prep everything ahead and assemble just before serving, which means you're actually relaxed when guests arrive.
02 -
  • Room-temperature eggs emulsify properly into the batter; cold eggs create lumps and a dense cake no matter how long you mix.
  • Edible flowers must come from sources you trust—farmer's markets or specialty nurseries that explicitly sell flowers for eating, never grocery store bouquets.
  • Chill the cake layers for at least 30 minutes before assembly if your kitchen is warm; a cold cake is much easier to frost without crumbs ending up in the cream.
03 -
  • Substitute mascarpone for half the whipped cream if you want something richer and more luxurious; the tang of mascarpone plays beautifully with the brightness of the lemon.
  • Make the lemon curd and cake layers the day before, then assemble just before serving—this gives you time to relax and actually enjoy your guests.
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