Citrus and Cream Cake

Beth Ayala created this Citrus and Cream Cake recipe in the second season of TLC's 'Ultimate Cake Off'.

Beth Ayala created this Citrus and Cream Cake recipe in the second season of TLC's 'Ultimate Cake Off'.


5 1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
4 sticks unsalted butter
4 cups sugar
8 large eggs
1 1/2 tbsp orange zest (2 oranges)
1 cup buttermilk
1 cup orange juice
3 cups sugar
1/2 cup water
16 egg whites
2 tsp vanilla extract
1/4 tsp Cream of tartar
3 lb butter (room temperature)
2 lb melted white chocolate
3/4 cup sugar
2 tsp cornstarch
zest of 1 lemon
6 whole eggs
1 1/8 cup fresh lemon juice
1 lb unsalted butter

Makes four 10” round cake layers.


  1. Cream sugar and btter until light and fluffy (approx. 7 minutes).
  2. Add eggs one at a time, blending well each addition. Add orange zest.
  3. In a separate bowl measure out dry ingredients (flour, salt, soda). Combine buttermile with orange juice.
  4. Alternately add dry ingredients and buttermilk/juice mixture, beginning and ending with dry ingredients.
  5. Line four 10" cake rounds with parchment paper and fill with batter. Bake at 325 degrees F for 20 min turning every 10 minutes.
  6. Put 2 Cups of the sugar in a pot with the water.
  7. Bring to boil and cook till it reaches 248 degrees. Do not stir.
  8. Meanwhile, whip egg whites, cream of tartar, and vanilla to stiff peaks. Add 1 cup of sugar, slowly.
  9. Pour hot sugar into egg white mixture (speed 1) in a steady stream. Mix on low speed until cool. Add butter. Add melted chocolate. Mix until thoroughly combined.
  10. Prepare a double boiler. In a large metal mixing bowl, combine the first 3 ingredients and whisk together. Add the eggs and stir until combine.
  11. Add the juice and mix well. Cook over a double boiler, stirring occasionally, until temperature in center reaches 180 degrees. Remove from heat, add butter and mix well.
  12. Fill cake with white chocolate buttercream and lemon curd. Ice with white chocolate buttercream.

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