Spring Naked Cake Lemon Curd (Print-Friendly)

Elegant layer cake featuring lemon curd, whipped cream, and edible flowers for a fresh spring touch.

# What You'll Need:

→ Sponge Cake

01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1.75 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 - 0.75 cup freshly squeezed lemon juice
12 - Zest of 2 lemons
13 - 0.75 cup granulated sugar
14 - 4 large egg yolks
15 - 0.5 cup unsalted butter, cubed

→ Whipped Cream

16 - 2 cups heavy cream, cold
17 - 0.33 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

# 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 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 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, 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 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 with 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 layer with whipped cream. Repeat with the second layer. Top with the third cake layer and a thick layer of whipped cream.
10 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Advice:

01 -
  • The cake is impossibly light yet holds its structure, letting those delicate flavors shine without feeling heavy.
  • Lemon curd made from scratch tastes like pure sunshine, and honestly, it's easier than you'd think if you stay patient with the heat.
  • Edible flowers transform this from a regular dessert into something your guests will Instagram before they even taste it.
02 -
  • The lemon curd needs constant whisking over the right temperature—too hot and it scrambles into sweet lemon soup; too cool and it won't thicken, so watch it carefully and trust your instincts about when it's ready.
  • Chilling the assembled cake for at least an hour before serving makes slicing infinitely easier and lets the flavors meld together in the most delicious way.
  • Edible flowers wilt quickly, so source them as close to serving time as possible and keep them cool and dry until the very last moment.
03 -
  • Bring all your ingredients to room temperature before you start baking; cold ingredients don't blend smoothly and lead to a dense, uneven crumb.
  • If you're assembling this cake more than an hour before serving, cover it loosely with plastic wrap in the refrigerator to prevent the flowers from browning and the cream from drying out.
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