Naked Lemon Berry Cake with Cream Cheese Frosting

My Naked Lemon Berry Cake with Cream Cheese Frosting is a bright summer treat with an airy citrus base, fluffy cream cheese frosting, fresh berries, and lemon curd. I love this cake.

This naked lemon berry cake is the perfect treat for a summer birthday, bridal or baby shower, or just a weekend afternoon where a milk but delicious flavour goes well.

The preparation and assembly of the cake takes some time but it's nothing fancy and doesn't actually require any intricate assembly or decoration. You just layer all the ingredients and throw it together as you like.

One more thing, if you want to lower the stress of making all the ingredients at one time, feel free to make the lemon curd beforehand and store in the fridge. You can also do the frosting and the curd while the cake cools. Anyway, let's get into it.

Naked Lemon Berry Cake

Serves: 10-14

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients

• 1 tablespoon butter or oil for greasing

• 1 cup butter, room temperature

• 2 cups granulated sugar

• zest of 2 lemons

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 ½ cups whole milk, room temperate

• ¼ cup fresh lemon juice

• ¾ cup plain Greek Yogurt

• 4 cups all-purpose flour

• 1½ teaspoons baking soda

• 1½ teaspoons baking powder

• 1 teaspoon salt

• ¾ cup lemon curd (see below)

• 1 cup fresh berries

Lemon Curd

• ¼ cup unsalted butter

• 1 egg

• 1 egg yolk

• zest of 1 lemon

• ½ cup fresh lemon juice

Whipped Cream Cheese Frosting

• 8 ounces cream cheese, room temperature

• 1 cup whipping cream

• 3 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Directions

Make the Cake

1. Preheat to oven 350°F and lightly grease a large baking sheet (13x18-inch). Line with parchment and then lightly grease the top of the parchment as well.

2. In a small bowl, add the granulated sugar and lemon zest (from the 2 lemons). Using your hands, press the zest into the sugar to release the citrus flavour into the sugar.

3. In a medium bowl, combine the flour, baking powder, baking soda and salt.Set aside.

4. Using a stand or hand mixer, add the butter and lightly cream. Add the sugar and cream together. Then, add one egg at a time, mixing between each until combined. Add the vanilla, milk, greek yogurt, and lemon juice. Blend until completely combined.

5. Slowly add the flour and blend until just combined. Don't over-mix! Then, pour the cake batter into the pan and gently spread to the edges to ensure it bakes equally throughout.

6. Bake the cake for 25-30 minutes or until it a toothpick comes out of the middle clean. Place the pan on a cooling rack and lightly pull the parchment away from the cake to ensure it doesn't stick while cooking. Cool the cake for at least an hour.

Make the Lemon Curd

1. In a small sauce pan, bring the butter to medium heat. In a separate bowl, whisk the egg and egg yolk, then the sugar, then the lemon juice and lemon zest.

2. When the butter is melted, add the egg lemon mixture tot he saucepan. Consistently whisk the curd until it starts to thicken. Remove from heat when the curd would stick to the back of a wooden spoon (5-10 minutes). You don't want the curd to boil so feel free to move the pan off the heat every minute or two to keep it form getting too hot.

3. Let the curd cool for 5 minutes, then place in a jar or container and allow to fully cool before using or storing in the fridge.

Make the Cream Cheese Frosting

1. Using a stand mixer or hand mixer, whip the cream cheese on medium until just creamed - about one minute.

2. Scoop the cream cheese into a separate bowl and set aside.

3. Using the same mixing bowl/stand mixer, whip the cream cheese on high until fluffy and there a peaks in the whipped cream, about 5-7 minutes. Add the vanilla and salt at the beginning and then one teaspoon of sugar at a time,

4. Then, add the cream cheese back into the mixture and whip on high until completely combined. The icing should be light and airy.

Assemble the Cake

1. Once cooled, cut the cake in thirds (about 6 inches wide each). You can keep the parchment on underneath and rip as you cut the thirds to make it easier to move the cake around.

2. On the first layer of the cake, scoop a third of the frosting on top and spread around the top surface of the cake. Then, scoop half the lemon curd on top and lightly spread into the frosting.

3. Then, place the next layer of the cake on top and repeat spreading the frosting and lemon curd.

4. Place the last layer of the cake, spread the remaining frosting, then place the berries on top. Cut into pieces and enjoy!

Let me know if you get a chance to try this delicious cake. And of course, send me a pitcure!