Spring Naked Cake Lemon (Print Version)

Elegant layered cake with lemon curd, whipped cream, and fresh edible flowers for a light, refreshing treat.

# 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 for garnish

# 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 thoroughly 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 the tops, and bake for 25 to 30 minutes 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 while 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 assembly.
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 finish with a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Additional Tips::

01 -
  • The lemon curd is intensely bright without being harsh, thanks to balancing the zest with just the right amount of sugar and butter.
  • Three thin layers means every slice shows off those beautiful flowers and layers of flavor instead of being dense and heavy.
  • You can make the sponge and curd a day ahead, so assembly becomes the fun, stress-free part.
02 -
  • Room temperature eggs incorporate better than cold ones, creating a smoother, more stable batter that bakes evenly.
  • Lemon curd breaks if the heat is too high or you stop whisking—low and steady wins here, and the texture should coat a spoon like thin custard.
  • Chill assembled layers for at least 30 minutes before serving if your kitchen is warm, or the whipped cream will slide off and the cake will compress under its own weight.
03 -
  • If your layers are domed on top, carefully slice them level with a serrated knife for even, beautiful stacking.
  • A bench scraper or offset spatula held upright helps you spread fillings evenly without crumbling the cake layers.
  • For extra richness, replace half the whipped cream with mascarpone—it adds tanginess and structure that lasts longer on the plate.
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