Spring Naked Cake Lemon (Printable)

Light, elegant layer cake with lemon curd, whipped cream, and edible spring flowers, perfect for celebrations.

# 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

# Directions:

01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs to the butter mixture one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until combined.
05 - 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.
06 - Divide batter evenly among prepared pans and smooth the tops. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a heatproof bowl set over a saucepan of simmering water, whisk lemon juice, lemon zest, sugar, and egg yolks. Cook while whisking constantly for 8 to 10 minutes until thickened. Remove from heat and whisk in butter cubes until smooth. Allow to cool completely.
09 - Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until assembly.
10 - Place first cake layer on serving platter. Spread with half the lemon curd and layer whipped cream over it. Repeat with second cake layer, lemon curd, and whipped cream. Top with third cake layer and finish with thick layer of whipped cream.
11 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Tips:

01 -
  • The tartness of fresh lemon curd cuts through rich cream in a way that feels sophisticated without requiring fancy skills.
  • Edible flowers transform a simple cake into a showstopper that tastes like spring looks.
  • It's forgiving enough for a midweek bake but impressive enough to steal the spotlight at any celebration.
02 -
  • Room temperature eggs and buttermilk sound minor, but they make the difference between a tight crumb and a tender one—pull them from the fridge thirty minutes before baking.
  • The lemon curd must be completely cool before assembly or it will weep into the whipped cream and turn everything soggy within hours.
  • Only edible flowers labeled as pesticide-free should touch this cake—if you're uncertain, grow your own or source from a trusted gardener.
03 -
  • If you're nervous about turning out cake layers, place a damp kitchen towel under your cooling rack to keep it from sliding while you're working.
  • For an even richer cake, replace half the whipped cream with mascarpone—it adds density and tang that plays beautifully with the lemon.
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