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Perfect Bridal Shower Naked Cake with Lemon Swiss Meringue Buttercream

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A delicate and elegant naked cake featuring bright lemon flavor and silky Swiss meringue buttercream, perfect for bridal showers and special celebrations.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 1 ½ tsp pure vanilla extract
  • Lemon zest from 2 medium lemons
  • 2 tbsp fresh lemon juice
  • 4 large egg whites, room temperature (for buttercream)
  • 1 cup (200 g) granulated sugar (for buttercream)
  • 1 cup (226 g) unsalted butter, softened and cubed (for buttercream)
  • 3 tbsp fresh lemon juice (for buttercream)
  • 1 tsp lemon zest (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. If batter curdles, add a spoonful of flour mixture to stabilize.
  5. Alternately add flour mixture and milk in three additions, starting and ending with flour. Mix gently until just combined.
  6. Stir in vanilla extract, lemon zest, and lemon juice. Avoid overmixing.
  7. Divide batter evenly between prepared pans, smooth tops, and tap to release bubbles.
  8. Bake for 30-35 minutes until a toothpick inserted comes out clean or with few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. To make Swiss meringue buttercream, combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
  11. Remove from heat and beat with mixer on high until stiff, glossy peaks form and bowl is room temperature, about 10 minutes.
  12. With mixer on medium, add softened butter a few cubes at a time. Mix in lemon juice, lemon zest, and salt. Beat until light and fluffy.
  13. Assemble cake by placing one layer on serving plate, spreading a generous layer of buttercream, then placing second layer on top.
  14. Apply a thin crumb coat of buttercream on sides, leaving some cake visible for naked cake look. Chill briefly if needed.
  15. Garnish with fresh lemon slices, edible flowers, or sprinkle of lemon zest.

Notes

Use room temperature egg whites for better meringue volume. Whisk sugar and egg whites constantly over simmering water to avoid lumps. If buttercream curdles, keep mixing or chill briefly then remix. Avoid overmixing batter after adding flour to keep cake tender. Prepare cake layers a day ahead for easier assembly and better texture. Less frosting on sides achieves authentic naked cake look.

Nutrition

Keywords: naked cake, lemon cake, Swiss meringue buttercream, bridal shower cake, lemon dessert, elegant cake, easy cake recipe

Find it online: https://milaspoon.com/perfect-bridal-shower-naked-cake-recipe-with-lemon-swiss-meringue-buttercream-tips/