Kathy G’s “Naked” Strawberry Lemon Cake

Kathy G’s “Naked” Strawberry Lemon Cake Recipe

Cake :01e82c021925cea676ccd71bfe75c4d401986d41aa

1 cup butter softened

2 cups granulated sugar

4 large eggs, separated

3 cups cake flower

1 tablespoon baking powder

1/8 teaspoon table salt

1 cup milk

1 tablespoon lemon zest

1 tablespoon lemon juice


Pink/Red food coloring

3 cups sliced strawberries (for filling)

Whip Cream (for topping)


  1. 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.
  2. 2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.
  3. 3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.
  4. 4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Lemon Curd Filling

12 oz Lemon juice

8 Lemons, zested

8 Eggs

3 cups Sugar

1 ½ cups Butter

Pinch of Salt


Combine all in heavy saucepan and heat on low until thickened, stirring constantly.  Strain and chill.

Cake Assembly:

Place one layer on serving platter and spread Lemon Curd Filling all the way to the edge.  Layer strawberry slices over filling, leaving tips sticking out around the edge.  Repeat the layering process, top with whip cream and strawberry slices for garnish!