Lemon Zest Naked Cake
A refreshing lemon zest naked cake featuring layers of moist lemon sponge, filled with tangy lemon curd and frosted with a light cream cheese icing. Perfect for spring celebrations or any occasion that calls for a citrusy treat.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 1/2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup, softened unsalted butter
- 4 large Eggs
- 1 cup Milk
- 2 tablespoons lemon zest
- 1/4 cup Lemon juice
- 8 ounces, softened cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter and sugar until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest and lemon juice.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 6:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
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Step 7:
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Step 8:
In a bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
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Step 9:
Place one cake layer on a serving plate. Spread a layer of lemon curd on top, then add the second cake layer. Frost the top and sides with cream cheese frosting.
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Step 10:
Slice the cake and serve. Enjoy your refreshing lemon zest naked cake!