Imagine a dessert so breathtakingly beautiful it looks like it belongs in a professional bakery, yet so simple that even novice bakers can create culinary magic. This Naked Lemon Cake with Fresh Flowers is not just a cake—it's an edible work of art that combines vibrant citrus flavors with delicate, romantic floral decorations. Perfect for summer gatherings, weddings, or when you want to impress your guests with a show-stopping dessert that tastes as incredible as it looks!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1/2 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- Fresh flowers for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring the sides are also lightly buttered.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This will help remove any lumps and aerate the dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, alternating with fresh lemon juice. Mix gently to maintain the cake's airiness.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, carefully slice each cake horizontally to create four layers.
- Optional: Prepare a light lemon syrup by mixing 1/4 cup lemon juice with 1/4 cup sugar, brushing each layer to enhance moisture and flavor.
- Assemble the cake by layering the cakes with a light frosting or whipped cream between each layer, leaving the sides "naked" for a rustic appearance.
- Carefully arrange fresh, edible flowers on top and around the cake just before serving. Ensure flowers are pesticide-free and food-safe.
- Refrigerate until ready to serve, and bring to room temperature for the best flavor and texture.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better cake texture.
- Flower Selection: Use only edible, pesticide-free flowers like roses, lavender, pansies, or chamomile. Always wash them gently before decorating.
- Lemon Juice Tip: Use fresh lemon juice for the most vibrant, authentic citrus flavor. Bottled juice can taste flat.
- Even Baking: Rotate your cake pans halfway through baking to ensure uniform cooking and prevent uneven browning.
- Cooling Technique: Allow cakes to cool completely before slicing and assembling to prevent structural collapse and maintain moisture.
- Make-Ahead Friendly: This cake can be prepared a day in advance and stored in the refrigerator, making event planning easier.
- Decoration Timing: Add fresh flowers just before serving to maintain their delicate beauty and prevent wilting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 130mg
