Honey Citrus Naked Cake
This Honey Citrus Naked Cake features layers of moist honey-infused sponge, complemented by a zesty citrus cream filling. The cake is left unadorned on the sides, showcasing its beautiful layers and allowing the natural flavors to shine through. Perfect for any occasion, this cake balances sweetness with a refreshing citrus twist.
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup honey
- 3 large Eggs
- 1 teaspoon vanilla extract
- 1/2 cup Milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and salt.
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Step 2:
In a separate bowl, cream the butter and honey together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Step 3:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 4:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Step 5:
In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, lemon zest, and orange zest, and continue to whip until stiff peaks form.
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Step 6:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the citrus cream filling on top, then place the second layer on top and repeat the process.
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Step 7:
Slice the cake and serve it as is, showcasing the beautiful layers. Enjoy your Honey Citrus Naked Cake!