Spring Naked Cake Lemon (Printable)

Elegant layers with lemon curd, whipped cream, and fresh edible flowers for a light, refreshing finish.

# Ingredient List:

→ 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.
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 dry ingredients to wet mixture in three alternating additions with buttermilk, beginning and ending with dry ingredients. Mix until just combined without overmixing.
05 - Divide batter evenly among prepared pans and smooth tops. Bake for 25 to 30 minutes until a toothpick inserted in 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 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 serving platter. Spread with half the lemon curd, then layer whipped cream. Repeat with second layer. Top with third cake layer and thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Advice:

01 -
  • The lemon curd makes itself sing without overshadowing the delicate cake, and honestly, once you master it, you'll be spooning it into everything.
  • It looks like you spent hours in a patisserie, but the actual work is straightforward enough that you won't feel stressed before guests arrive.
  • Those edible flowers aren't just pretty—they're your secret weapon for transforming an ordinary afternoon into something memorable.
02 -
  • If your lemon curd breaks or looks grainy, you've cooked it too hot or too fast; starting fresh with lower heat is easier than trying to fix it.
  • Chilling the cake layers and curd before assembly makes everything sturdier and prevents the cake from sliding around on the platter like it's on ice skates.
  • Room temperature ingredients are non-negotiable here—cold eggs and buttermilk won't mix smoothly, and you'll feel the difference in every bite.
03 -
  • If you're nervous about the three-layer assembly, you can make this as a two-layer cake in 9-inch pans instead—it'll be taller and more dramatic, and honestly just as delicious.
  • Mascarpone mixed into half the whipped cream creates richness that feels almost indulgent, especially if you're serving this at something fancy.
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