I like to think of this raspberry lemon naked cake as my own personal baking challenge. For months, I’ve spotted the most beautiful cakes on Instagram, but I was always slightly intimidated to try them myself. Enter this raspberry lemon naked cake, my first (and certainly not last) attempt at embracing the naked cake trend.
Soft and fluffy with lemon-scented layers, sweet raspberry preserves, and whipped raspberry frosting, this cake is an absolute dream! Topped with a tumble of raspberries, a touch of cream cheese in the frosting adds the most luscious flavor and texture. This is a cake for beautiful summer days, and one cake that I plan to have on repeat all season long.
A few tips: For even cake layers, place your cake pans on a scale (I love this OXO food scale) and weigh each pan as you add the batter. A metal offset spatula makes it easy to spread the frosting, and a bench scraper helps smooth the edges of the cake. To simplify the decorating process, use a rotating cake stand – it makes frosting the cake much easier! Once your cake is decorated, chill for one hour before decorating with raspberries and serving. Hope you enjoy!
- 2 1/2 cups cake flour (see note below)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 Tbsp lemon zest
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 6 Tbsp plain fat-free yogurt, at room temperature
- 1 1/2 Tbsp lemon juice
Whipped Raspberry Frosting
- 1/2 cup unsalted butter, softened
- 2 ounces cream cheese, softened
- 1/4 tsp salt
- 2 cups powdered sugar, sifted
- 2 Tbsp seedless raspberry preserves (see note below)
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1/4 cup raspberry preserves, divided
- fresh raspberries
- Preheat oven to 350°F and spray two 9-inch round cake pans with nonstick spray. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk, yogurt and lemon juice in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles. Bake for 20 to 24 minutes, until the cakes are golden, a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.
- For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until soft and creamy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add raspberry preserves, milk, and vanilla; beat on medium-high speed until light and airy.
- To assemble, place one cake layer on a rotating cake stand. Use an offset spatula to spread 2 tablespoons of raspberry preserves over the layer, leaving a 1/2-inch border. Top with dollops of frosting and use a clean offset spatula to swirl frosting over the first layer. If desired, top with fresh raspberries and add second cake layer.
- Repeat the process of adding jam and frosting to the top cake layer, swirling the frosting generously over the edge of the layer. Use the offset spatula to apply frosting to the sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. Chill frosted cake for 1 hour in the refrigerator before topping with raspberries and serving. Store leftovers covered in the refrigerator.
To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch. Raspberry preserves: If your preserves contain seeds, press through a fine mesh sieve before adding to the frosting.