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Perfect Modern Summer Naked Birthday Cake with Lemon Curd and Elderflower Frosting

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A light and fresh naked cake featuring a tangy homemade lemon curd and delicate elderflower frosting, perfect for summer celebrations and garden parties.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 3 large fresh lemons, juiced and zested
  • ¾ cup (150g) granulated sugar (for lemon curd)
  • 6 tablespoons (85g) unsalted butter, cubed (for lemon curd)
  • 3 large eggs, beaten (for lemon curd)
  • A pinch of salt (for lemon curd)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons elderflower cordial (or elderflower syrup)
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt. Set aside.
  3. Cream softened butter and granulated sugar using a mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating fully after each addition. Mix in vanilla extract.
  5. Alternate adding the dry ingredients and milk in thirds, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Divide batter evenly between prepared pans, smoothing tops.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. To make lemon curd: In a small saucepan, combine lemon juice, zest, sugar, and salt. Warm gently over medium-low heat until sugar dissolves.
  10. Temper beaten eggs by slowly adding some warm lemon mixture while whisking. Pour eggs back into saucepan and stir constantly until thickened, about 7-10 minutes.
  11. Remove from heat, stir in butter until smooth, strain if desired, and chill until set.
  12. To make elderflower frosting: Beat softened butter until creamy. Gradually add powdered sugar, beating on low then medium speed.
  13. Add elderflower cordial and vanilla extract. Adjust consistency with heavy cream to be spreadable but firm.
  14. Assemble cake by placing one layer on a plate, spreading lemon curd generously over the top, optionally adding a dollop of frosting around the edge.
  15. Top with second cake layer and lightly frost the entire cake, leaving parts of the cake visible for a naked look.
  16. Chill cake for 30 minutes before slicing and serving.

Notes

Use room temperature ingredients for best blending. Avoid overmixing batter to keep cake tender. If lemon curd is too runny, chill longer or add cornstarch next time. For frosting, keep butter soft but not melting; chill if too soft. Use offset spatula for semi-naked frosting finish. Fresh lemons and elderflower cordial are recommended for best flavor. Almond flour can substitute for gluten-free version but expect denser texture.

Nutrition

Keywords: naked cake, lemon curd, elderflower frosting, summer cake, birthday cake, easy cake recipe, homemade cake, celebration cake

Find it online: https://yumbelle.com/perfect-modern-summer-naked-birthday-cake-with-lemon-curd-and-elderflower-frosting-recipe-for-easy-homemade-celebration/