Spring Naked Cake Lemon Curd (Printable Version)

Light layered cake with lemon curd, whipped cream, and fresh edible flowers for a stunning presentation.

# What You 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, optional

# Steps:

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 granulated 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 transfer onto wire racks 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 cubed butter until smooth. Cool completely.
08 - Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed.
09 - Place first cake layer on serving platter. Spread with half the lemon curd and a layer of whipped cream. Repeat with second layer. Top with third cake layer and a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls just before serving.

# Expert Advice:

01 -
  • The lemon curd hits that perfect balance between tart and sweet, making you crave another slice before you've finished the first.
  • Three separate components sound intimidating until you realize each one is genuinely simple, and they reward you by tasting like they belong together.
02 -
  • Room temperature ingredients—especially eggs and butter—are the difference between a light, tender cake and one that feels dense or separates as it bakes.
  • Don't overmix once you add the dry ingredients; overworked batter develops gluten and creates a tough, rubbery crumb that no amount of frosting can fix.
03 -
  • Chill the cake layers and lemon curd before assembly if your kitchen is warm or if you're not serving immediately—everything will stay more stable and beautiful.
  • Use a scale to measure flour by weight rather than packing it into a measuring cup, which compacts it and can make the cake slightly dense.
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