Spring Naked Cake Lemon Curd (Printer View)

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

# 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, optional

# Method Steps:

01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line 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 sugar together 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, avoiding overmixing.
06 - Divide batter evenly among prepared pans and smooth tops. Bake 25 to 30 minutes until a toothpick inserted in center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - In a heatproof bowl set over simmering water, whisk lemon juice, zest, sugar, and egg yolks. Cook while whisking constantly for 8 to 10 minutes until thickened. 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 assembly.
10 - Place first cake layer on serving platter. Spread with half the lemon curd, then a layer of whipped cream. Repeat with second layer. Top with third cake layer and a thick layer of whipped cream.
11 - Decorate with edible flowers and lemon zest curls immediately before serving.

# Expert Advice:

01 -
  • The lemon curd strikes that rare balance between tart and sweet, making every bite feel refreshing rather than heavy.
  • Edible flowers transform a simple cake into something Instagram-worthy without requiring any fancy skills.
  • It's tall enough to impress but forgiving enough that slight imperfections actually add to its rustic charm.
02 -
  • Edible flowers must be pesticide-free and specifically labeled as edible—florist flowers are treated with chemicals that are absolutely not food-safe, and garden flowers might have been sprayed, so sourcing matters as much as any ingredient.
  • If your kitchen is warm or you're assembling ahead, chill the cake layers and lemon curd before building—warm components will slide around and make the whole thing wobble.
  • The lemon curd will thicken more as it cools, so don't panic if it seems slightly loose when you pull it off the heat; patience here prevents the curd from becoming too thick and stiff.
03 -
  • Weigh your ingredients if you have a scale—baking is chemistry and weight guarantees consistency that cup measurements cannot provide.
  • Room-temperature eggs and buttermilk blend into the batter far more smoothly than cold ones, which actually changes the final texture of the cake itself.
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