Spring Naked Cake Lemon Curd (Printable View)

Light, elegant layered cake with lemon curd, whipped cream, and edible flowers for stunning presentations.

# Ingredient List:

→ 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:

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. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest.
05 - Add dry ingredients to 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. Smooth the tops and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - 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 cubed butter until smooth. Cool completely.
09 - Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed.
10 - 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.
11 - Decorate with edible flowers and lemon zest curls just before serving.

# Expert Tips:

01 -
  • The lemon curd is bright and tart without ever tasting artificial or too sweet.
  • You get to skip the piping and decorating stress because the beauty comes from simplicity and those gorgeous edible flowers.
  • Three light, tender cake layers mean this actually tastes as lovely as it looks.
02 -
  • If you overmix the batter after adding flour, you'll develop the gluten too much and end up with a tough, dense cake that defeats the whole purpose.
  • The lemon curd needs to cook low and slow over gentle heat or the eggs will scramble and you'll have sweet scrambled eggs instead of silky curd.
  • Chilling the cake layers and curd before assembly makes everything easier to handle and helps the layers stay in place without sliding.
03 -
  • Make the lemon curd a day or two ahead so you're not rushing through assembly, and it actually tastes better after the flavors have settled.
  • Keep your electric mixer on medium speed when whipping cream so you don't end up with butter by accident.
  • Always taste-test your edible flowers from a trusted source or your own garden, because this is one place where sourcing truly matters.
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