This lemon naked cake is layered with a whipped cream cheese frosting and sweet raspberries and blueberries. It’s a light and fluffy cake that tastes like summer and looks perfect for the 4th!
I’m kind of in love with naked cakes right now and am taking all sorts of excuses to make them as often as possible.
So, let’s dish on this past weekend! Mine was spent celebrating a good friend’s baby shower (hence the naked cake) and spending Saturday afternoon and evening down in L.A. with the brother and sister for a siblings’ night out celebration for my birthday, complete with a possible celeb sighting, seeing Matt Corby at The Wiltern, and stopping by Mel’s for a brownie sundae so rich it could have made Bill Gates jealous.
Needless to say, the weekend rocked.
Lemon is definitely one of my favorite flavors in the world, and I especially love when it’s paired with berries. Both blueberries and raspberries compliment lemon well, and, the berries also happen to be very festive colors for the upcoming 4th of July holiday.
Part of the reason I really love naked cakes (besides the ability to see the berries in between the layers!) is how simple it is to put the cake together. I’m a perfectionist, and when it comes to frosting a cake, it can take me a ridiculously long time trying to get the frosting to look the way I envision it in my mind. Naked cakes, thankfully, are meant to look a little rustic and perfectly imperfect.
They taste great, are easy to put together, and look so, so pretty!
I’m a huge fan.
Yay for naked cakes and berry season.
- 4 eggs separated
- 3/4 cup butter softened
- 2 Tbsp vegetable oil
- 1 1/2 cups sugar
- 2 2/3 cups all purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 2 Tbsp lemon zest about the zest of 2 large lemon
- 1 cup whole milk
- 2 Tbsp lemon juice fresh
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 1 pint heavy whipping cream
- 12 oz whipped cream cheese
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1/2 cup blueberries sliced and hulled
- Blueberries and Raspberries
Preheat oven to 350 degrees and grease three 9" cake pans or line with parchment paper.
Separate the 4 egg whites from the egg yolks and set both aside.
In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
Gradually add in sugar, 1/2 cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.
In a separate bowl, sift together flour, cornstarch, baking powder, lemon zest, and salt. Set aside.
In a small bowl, mix together whole, vanilla extract, lemon juice, and sour cream.
Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
Divide batter evenly in cake pans.
Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.
With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in powdered sugar and vanilla extract, and beat until soft peaks form.
Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of whipped cream cheese frosting, spreading almost to the edges. Place a few raspberries and blueberries evenly throughout the cream.
Place the second layer on top and top with about 1 cup of whipped cream cheese frosting, spreading almost to the edges, and add raspberries and blueberries.
Place the final layer on top and spread the remaining whipped cream on top.
Top with fresh blueberries and raspberries.
*The whipped cream cheese frosting can be left out at room temperature for a few hours. However, leftovers (or if the cake is being prepared the night before) should be stored in the fridge.
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