A deliciously simple 2 layered naked cake with plenty of zip from the lemon zest, tang from the sour cream, light on frosting and skill level, but still super pretty. This “exposed” cake will be enjoyed by all!
It took me a long time to decide to call this cake exactly what it is. It’s “naked” because it’s not 100% covered in frosting. I just worried that all the internet creepers were going to come and be mad at me because there is in fact, no actual nudity in this post.
Really, the term “naked” as it refers to cake, is exposed layers with a minimal amount of frosting. Instead of completely coating the entire cake, we spread the frosting thin enough to leave the layers exposed.Naked Lemon Sour Cream Cake - so fun! #lemon #cake #recipe #homemade #kyleecooksClick To Tweet
Having a naked cake is super trendy these days at weddings (who knew?) but is perfect for those of us who aren’t the best cake decorators in the world (ahem), but still like things too look good.
This cake is such a gorgeous yellow, that I decided that this naked cake frosting technique was perfect to show it off!
The cake itself is delicious, and lemony – with a touch of tang from the sour cream. It’s super easy to make, and because of the no fuss frosting, takes no time at all.
If you want to avoid crumbs in your frosting – freeze or refrigerate your cooled cakes before frosting.
Want more lemon recipes? Of course you do!
Naked Lemon Sour Cream Cake
A deliciously simple 2 layered naked cake with plenty of zip from the lemon zest, tang from the sour cream, light on frosting and skill level, but still super pretty. This "exposed" cake will be enjoyed by all!
- 250 g butter (2 sticks, plus 2 Tbs), softened
- 2 Tbs lemon rind (freshly grated)
- 2 cups sugar
- 6 eggs
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 cup sour cream
- 8 oz cream cheese (softened)
- 4 Tbs butter (softened)
- 2-3 cups powdered sugar
- 1 tsp lemon zest
- 2 tsp lemon juice
- Yellow food coloring (optional)
For the Cake
Preheat oven to 325F
Line 2 9 inch round cake pans with baking paper, and spray with baking spray.
In a stand mixer, cream the butter and sugar til light and fluffy, then add the lemon rind.
Beat in the eggs separately, scraping down the sides of the mixing bowl after each addition.
Sift flour and baking powder together.
Alternate folding in the sifted ingredients and the sour cream, until batter is smooth.
Divide batter between the two cake pans, and bake for 35-40 minutes, or until lightly browned on top, and springs back when you touch.
Cool in the pans for a few minutes, then remove to a wire rack to cool.
For the Frosting
Beat together all frosting ingredients until smooth, starting with 2 cups of powdered sugar, and adding more to get the desired consistency.
If decorating as I did – keep a little out and add some yellow food coloring.
Place one cake on your serving dish, and add some frosting as filling – ensuring your frosting goes right to the edges. A little extra is fine, we’ll be scraping the sides anyway.
Top with the other cake, and add a dollop of frosting to the top, and spread evenly over the top.
Let a little spill over the edge, the spread with a knife over the layers to achieve a frosted-but-still-naked look.
If using the colored frosting – pipe on stars, to decorate.
Refrigerating your cakes before frosting will cut down on the crumbiness of it when frosting, but isn’t essential.
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