Spring Naked Cake Lemon (Printable Version)

Elegant layered cake featuring lemon curd, whipped cream, and fresh edible flowers.

# What You'll Need:

→ Sponge Cake

01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1.75 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 - 0.75 cup freshly squeezed lemon juice
12 - Zest of 2 lemons
13 - 0.75 cup granulated sugar
14 - 4 large egg yolks
15 - 0.5 cup unsalted butter, cubed

→ Whipped Cream

16 - 2 cups heavy cream, cold
17 - 0.33 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.
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. Smooth the 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 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 Advice:

01 -
  • The bright, fresh lemon flavor cuts through the richness in a way that feels effortless and sophisticated.
  • It looks like you spent hours in a patisserie, but most of the magic happens while you're sipping your first cup of tea.
  • Edible flowers transform it from pretty to breathtaking, and they're easier to source now than ever before.
02 -
  • Room temperature ingredients are absolutely non-negotiable—a cold egg or hard butter will sabotage your creaming and leave you with a dense cake instead of a light, tender one.
  • The lemon curd must be completely cool before assembly, or the heat will melt your whipped cream and the whole thing will slide around like it's on ice.
  • Edible flowers are not just garnish; they're part of the magic, so source them from a trusted grower or specialty market where you can confirm they're pesticide-free and actually safe to eat.
03 -
  • Chill all three cake layers for at least 30 minutes before assembly—cold cake is sturdier and holds up better to spreading without crumbling or tearing.
  • Use a bench scraper or offset spatula dipped in hot water (then dried) to create clean, smooth layers of filling and cream; it makes an enormous visual difference.
  • Edible flowers wilt and bruise easily, so handle them as little as possible and add them right before serving for maximum freshness and color.
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