I have a soft spot for cake, and this honey citrus cake is one of my favorites. Bright orange flavor comes from both orange zest and a touch of orange extract, while the frosting is a smooth buttercream sweetened with honey for a mellow, floral note. The result is a simple, elegant cake with a buttery, almost pound-cake texture and a light, citrus-forward finish.
This recipe was inspired by clean, understated design and by my love of orange — both as a color and a flavor. In a collaboration with California Dairy and Tieks I was asked to create something that felt as simple and well-crafted as their shoes. I wanted a cake that looked effortless yet refined. The layers are dense and tender, almost like a pound cake, and the buttercream complements the cake with rich, silky sweetness and a bright citrus lift.
For decoration I used dried orange slices that I rehydrated so they became flexible and glossy. Rehydrating makes them easy to arrange and prevents cracking. After rehydrating, I brushed each slice with a thin glaze of honey and water (about two parts honey to one part water) to add shine and a touch of stickiness so they sit neatly on the frosting. You can dehydrate your own citrus slices or purchase ready-made dried slices and rehydrate them at home.
The cake layers are straightforward to assemble and forgiving in execution. The batter is mixed gently and baked until golden; a toothpick inserted into the center should come out mostly clean when the cake is done. The frosting is a classic whipped-style buttercream made by heating egg whites and sugar, whipping them into a stable meringue, then incorporating softened butter and honey. This gives a light, airy frosting that still spreads smoothly and tastes rich without being overly sweet.
If you’re making this cake, a few practical tips will help ensure success: use room-temperature ingredients so the batter emulsifies properly; pulse the cottage cheese until completely smooth to avoid graininess; and keep an eye on the oven toward the end of the baking time since pans and ovens vary. When frosting, work with the cake completely cooled so the buttercream stays stable and won’t slide. For the brightest orange flavor, grate fresh orange zest rather than using dried zest.
This cake is great for celebrations and everyday dessert alike. It pairs beautifully with tea or coffee and makes an attractive centerpiece when topped with a ring of glossy orange slices. Leftovers can be stored covered in a cool place; if you prefer a firmer texture, refrigerate and bring to room temperature before serving so the buttercream softens slightly.
Honey Citrus Cake
Serves 8-10
Ingredients
- 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
Instructions
Preparation – Heat oven to 350 degrees F. Lightly coat pan with baking spray and flour.
- 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.
- Fit stand mixer with a paddle attachment and add melted butter, cottage cheese, sugar and zest into the mixer bowl. Mix on medium-low for 1 minute or until well combined. Add vanilla, orange extract and salt and mix until blended. While mixer is running, add eggs one at a time, mixing well after each addition. Turn mixer down to low and keep it running while gradually adding flour until just incorporated.
- Pour batter into the 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 the pan for 10 minutes, then turn out onto a cooling rack with the top side down. Cool completely before cutting and frosting.
Frosting
Ingredients:
- 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
Directions:
- Combine egg whites and sugar in a heatproof mixer bowl and place it over (not on) simmering water. Whisk constantly and heat the mixture to 160 degrees F.
- Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on medium-high speed until the mixture cools, doubles in volume and forms stiff peaks, about 10–12 minutes.
- Reduce speed and add the softened butter one piece at a time, mixing to incorporate after each addition until the frosting is smooth.
- Add honey, orange extract and salt, then mix to combine. Adjust sweetness or orange flavor to taste.
Notes
To finish the cake as shown, dehydrate your own citrus slices or buy ready-made dried slices and rehydrate them before use. I rehydrated the slices to make them pliable, then brushed each one with a thin glaze made of two parts honey to one part water. This adds shine and helps the slices adhere to the frosting. For a cleaner presentation, arrange the slices in a simple pattern around the top edge or in a small cluster at the center.
Substitutions and tips: full-fat cottage cheese gives the best texture when pureed; if you prefer, you can substitute ricotta that has been blended smooth. If you are concerned about raw egg whites in the frosting, carefully follow the heating step to reach the proper temperature, or use a pasteurized egg white product. Always allow the cake to cool completely before frosting to prevent the buttercream from melting. For the brightest citrus flavor, zest oranges right before mixing.