Spring Naked Cake Lemon Curd (Printable)

Elegant layered cake with lemon curd, whipped cream, and floral garnish for special occasions.

# 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
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 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 and a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Chef’s Tips:

01 -
  • The naked cake trend lets you show off those gorgeous layers without fussy frosting, so it actually looks harder to make than it is.
  • That bright lemon curd cuts through the richness of the cream in the most addictive way, keeping each bite from feeling heavy.
  • It's an excuse to buy edible flowers guilt-free, and somehow they make even a mediocre cake look like it came from a fancy patisserie.
02 -
  • Room temperature ingredients are genuinely non-negotiable here—I learned this the hard way when I skipped that step and ended up with a cake that didn't rise properly and had an oddly dense crumb.
  • Chill everything before assembly if your kitchen is warm or if you made these the day before, because a warm cake layer will melt the curd and whipped cream before you even finish building it.
  • The edible flowers are the entire visual appeal, so source them from a reliable supplier and don't use flowers from a florist unless they specifically say pesticide-free.
03 -
  • Measure your flour by spooning it into a measuring cup and leveling it off rather than scooping directly from the bag, which can add 15 to 20 percent more flour than you actually need.
  • If your kitchen is warm, chill your assembled cake for at least 30 minutes before serving so the layers hold their shape when you slice it.
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