Spring Naked Lemon Cake (Printable Version)

Elegant layer cake with lemon curd, whipped cream, and fresh edible flowers for a stunning centerpiece.

# 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

# Step-by-Step Guide:

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 well after each addition. Mix in vanilla extract and lemon zest.
04 - Add the 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 the prepared pans, smoothing 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 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.

# Expert Tips:

01 -
  • The tartness of lemon curd cuts through cream so perfectly that each forkful feels balanced and light, never heavy.
  • You get to use edible flowers, which feels like you're showing off without actually trying.
  • Three layers means it looks showstopping, but the assembly is honestly straightforward once your components are ready.
02 -
  • Room temperature eggs and buttermilk aren't just helpful—they're essential because cold ingredients won't mix smoothly into the butter, leaving you with a curdled, lumpy batter that bakes unevenly.
  • The naked style only works if your layers are level and your fillings are spread evenly; uneven layers will tilt and slide, so take a minute to trim the domed tops with a serrated knife if needed.
  • Edible flowers must be pesticide-free and specifically grown for consumption—flowers from a florist or garden center are often treated with chemicals, so source them intentionally.
03 -
  • If you're nervous about three layers, make two instead using two pans and double the filling amounts—the cake will look just as lovely and feels less precarious to assemble.
  • Mascarpone mixed into half the whipped cream creates a richer, slightly tangy filling that some people find even better than straight cream, especially if your lemon curd is bright and sharp.
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