Nue Gâteau au Citron avec Infusion des Raisins Blancs / Naked Lemon Cake with White Grape Infusion

Sometimes when entertaining, it is necessary to improvise and to think out-of-the-box.  The other day, I was hosting a dinner and I wanted to serve a dessert that was light and fresh; it is the dead of Summer after all. 


This Naked Lemon Cake with White Grape Infusion was the perfect finisher after a long, hot day.  It was also extraordinarily simple to put together, because I used a pre-packaged cake.  Infused with the lovely flavors of lemon and white grapes, it was an instant hit!   I hope you'll enjoy the post.




You will need:

The Cake:
A traditional Yellow Cake Mix (I used Pillsbury)
Lemon Juice
Freshly squeezed white grape juice or white grape juice
Supplies as needed for boxed cake, eggs, water, and oil
Flowers, grapes, and grape leaves for garnish, rinsed




The Filling and Buttercream Frosting:
3½ Cups Confectioner's Sugar
1 block (8 oz) cream cheese
1 teaspoon vanilla
2 tablespoons lemon juice
2 tablespoons heavy cream
²/³ cup shortening


For the Cake:
Follow the directions on the cake exactly but for one exception.  The directions on the cake will call for:  1 cup water, ¹/³ cup oil, and 3 eggs.  Instead of using 1 cup of water, reduce the amount to ½ cup water and instead add ¼ cup each of the lemon juice and grape juice.  Bake the cake according to package directions; in a 350 degree oven.  Remove cake and allow to cool completely.  You may even chill the cake if you like, making sure to set out approximately 10-15 minutes before decorating.




For the Filling and Frosting:
Cream all ingredients together except for the shortening.  The consistency should be light and fluffy.  Reserve half of the creamy mixture and place into the refrigerator to chill.

Once your cake has cooled, slice into sections.

On each sliced layer, frost with the whipped filling.

Once you have frosted between each layer,

add any remaining icing to the reserved chilled icing, and using a hand mixer, cream altogether with the shortening.  Using a very light hand and spatula, frost your cake, making sure you do not cover the cake completely, and allow the baked cake to show through.  The majority of my buttercream was placed on the top of the cake.  After the frosting was complete, I garnished the cake with cleansed items from my garden.  Fresh grapes off of my vines and bougainvillea from the garden made for pretty décor indicative of the Mediterranean region, but you may use whatever you like.

Isn't this lovely?  This cake will keep for 4-5 days, or you may freeze if desired to prolong its freshness.

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