Honey Citrus Cake

You guys know I love a good cake, and this honey citrus cake is no exception. The cake flavored with orange extract and zest and the frosting is a simple buttercream with more orange flavor and sweetened with honey.

Honey Citrus Cake via Bakers Royale

Cake is my weakness. I would eat it for every meal if I could.So when California Dairy and Tieks partnered up and asked me to join them  with creating a post around my favorite Tieks, it was easy. Orange all the way.

Orange is my favorite color and one of my favorite flavors. This cake is inspired by the simplicity of Tieks design. In keeping with the simple and elegant design of their product, I wanted a cake with the same aesethetics.

Honey Citrus Cake from Bakers Royale

I love how this turned out. The orange slices dress up this simple white cake with bit of  elegance, while keeping it easy to pull off in design. I used dried oranges slices, and rehydrated them to make them pliable, You can of course make your own oranges slices, but I decided to use these from here.  As for the rest of the cake, layers are a dense almost pound cake like in texture and buttery like poundcake—again I was going for simple and clean—so the cake and frosting is not fussy in anyway.


Nope, just a few twists and turns of a few orange slices and you’ll have yourself a gorgeous cake in no time.

Honey Citrus Cake via Bakers Royale 210x260

this recipe

Honey Citrus Cake

Yield: Serves 8-10


  • 1 ½ cups butter, melted and cooled to room temperature
  • 8 oz. 4 percent cottage cheese, pureed
  • 3 cups sugar
  • 4 tablespoon orange zest
  • 1 tablespoon vanilla
  • ½ teaspoon orange extract
  • 1 teaspoon salt
  • 6 eggs
  • 3 cups all purpose flour


Preparation-Heat oven to 350 degrees F | Lightly coat pan with bake spray and flour.

  1. Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
  2. Fit stand mixer with a paddle attachment and add melted butter, cottage cheese, sugar and zest into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla, orange extract and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.
  3. Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.



  • 5 large egg whites
  • 1 cup sugar
  • 4 sticks unsalted butter, sliced and softened
  • 3/4 cup honey
  • ½ teaspoon orange extract
  • 1/4 teaspoon salt


  1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed  until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Add butter in one piece at a time, mixing to incorporate after each addition..
  4. Add in honey, extract and salt, then mix to combine.


To finish the cake as seen, you can dehydrate your own citrus slices or make things easy on yourself and purchase them from here. I used one package and rehydrate them to make the slices pliable. Once rehydrated I gave each slice a brushing of honey and water combination of 2 to 1 parts.

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  1. Avatar for Naomi Robinson says

    What an insanely beautiful cake!
    Where is that cake stand from? I’ve been trying to find a beautiful wooden cake stand but they all seem to be so pricey!

    • Avatar for Naomi Robinson

      Naomi Robinson replied: — October 16th, 2014 @ 6:26 pm

      Hi Tux – I totally agree, most wooden cake stands are insanely pricey. This 10inch cake stand is was reasonable – $60 for a 10inch (compared to $200 that I’ve seen for the same size). I got it from Anthropologie, which is surprising because they are generally pricey.

      FYI-I didn’t see this online, so you may have to go into a store.

  2. Avatar for Naomi Robinson says

    Naomi, I saw this gem on Instagram, and I had to get a closer look. Simple elegance, clean execution, and the flavor profiles of orange and honey make it a standout. Brava!

  3. Avatar for Naomi Robinson says

    Since the outsides are OBVIOUSLY beautiful, I want to give shoutout to the insides of this cake as well. Those slices look so velvety and smooth — and cottage cheese in pound(ish) cake?? — I must try!

  4. Avatar for Naomi RobinsonPaola Avila says

    Hello Nahomi, I love to follow your blog, and every recipie you put out, my grandma birthday is this sunday, and I am planing to make some special cake for her, and this is perfect, absolutly gorgeous, but I have a question, can I substitute the 3 cups of sugar for splenda? My grandma has diabetes =(

    thanks!! xoxo

  5. Avatar for Naomi Robinson says

    Man do you make some insane cakes! Always impressed with talent like this from folks who have no formal training or restaurant experience. I’d hire you in a second!

  6. Avatar for Naomi RobinsonYelena says

    WOW, beautiful cake! Almost to beautiful to eat!!:)
    Would you happen to tell me what cake pan size you used? And what if I divided each layer in a separate pan? :)

    Thank you!!

  7. Avatar for Naomi RobinsonTanja says

    Hi Naomi
    your cake looks stunning and I have a quick question
    I was wondering if you used any raising agents in the recipe or if the cake has a more dense texture
    thankyou td

  8. Avatar for Naomi RobinsonMochin says

    Hello there! I was wondering if there is a substitute for the cottage cheese as i’ve not seen it anywhere in my country >.<