Spring Naked Cake Lemon (Printable Version)

Light layered dessert with lemon curd, fluffy cream, and decorated with fresh edible flowers.

# 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

# Step-by-Step Instructions:

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, being careful not to overmix.
05 - Divide batter evenly among prepared pans and smooth 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 together lemon juice, zest, sugar, and egg yolks. Cook while whisking constantly until thickened, approximately 8 to 10 minutes. Remove from heat and whisk in cubed butter until smooth. Cool completely.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed for assembly.
09 - Place one cooled cake layer on a serving platter. Spread with half the lemon curd, then add a layer of whipped cream. Repeat with the second layer and remaining curd. Top with the third cake layer and finish with a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Advice:

01 -
  • The lemon curd is tangy enough to cut through richness, so every bite feels bright rather than heavy.
  • Naked cakes look restaurant-worthy but actually hide minor imperfections better than frosted ones.
  • Edible flowers transform a simple dessert into something memorable that photographs beautifully without any fuss.
02 -
  • Room temperature eggs and buttermilk are not optional—they emulsify into the butter properly and change your cake's texture from dense to cloud-like.
  • The lemon curd will thicken more as it cools, so remove it from heat when it coats the back of a spoon; overcooking scrambles the eggs and ruins the silky texture.
  • Edible flowers must be pesticide-free and labeled specifically as edible—ornamental flowers from florists are often treated with chemicals.
03 -
  • If you have one wobbly layer, place it in the freezer for ten minutes to firm up, then assemble on a cake turntable so you can easily reposition things without stress.
  • Substitute half the whipped cream with mascarpone if you want something richer and slightly tangy that echoes the lemon—it changes the cake in the best way.
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