Honeybell Cake

(from kylerhea’s recipe box)

I like this curd folded into whipped cream, leaving streaks of orange and white, reminding me of a creamsicle from the Good Humor truck when I was a kid. This will not be as thick as the traditional lemon curd.

Source: Tate's Bake Shop recipe

Categories: May2010, cakes, dessert, try*this


  • Honeybell Cake:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 10 Tablespoons salted butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 1/2 cup honeybell orange juice, fresh squeezed, approximately 2
  • Zest of one honeybell orange
  • 3/4 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • Honeybell Curd
  • 1/2 cup honeybell juice, fresh squeezed, approximately 2
  • Zest of one honeybell
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup unsalted butter
  • Pinch of salt
  • Whipped Cream:
  • 1 cup heavy cream
  • 1/2 teaspoon orange extract
  • 3 tablespoons sugar
  • 1/4 cup plain Greek yogurt


  1. Honeybell Cake:

  2. Preheat oven to 350 degrees. Grease with butter or pan spray a 9” x 13” glass baking dish.

  3. In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.

  4. In a large bowl, cream butter and sugar till light and fluffy.

  5. Add eggs, one at a time. Scrape down bowl and mix again.

  6. Add yogurt, juice and vanilla. Mix till combined. Scrape down bowl and mix again.

  7. Add flour mixture; mix till mixture is combined, scraping down bowl once more.

  8. Spoon batter into prepared pan.

  9. Bake for 40 minutes or until a toothpick inserted into cake comes out clean.

  10. Let cool.

  11. Honeybell Curd

  12. Mix all ingredients together in a small saucepan. Slowly heat mixture, whisking constantly, until mixture begins to thicken and coats the back of a spoon. Do not let boil.

  13. Pour curd into a bowl and place a piece of clear film on top of mixture.

  14. Refrigerate several hours to cool and thicken more.

  15. Whipped Cream:

  16. In a large bowl, with a whisk attachment, add cream, orange extract and sugar. Beat until soft peaks.

  17. Stir in yogurt, beat till thickened.

  18. Fold in orange curd, leaving streaks of curd and cream.

  19. Do not blend completely. Nothing will happen, but it just won’t be as nice if left with cream and curd streaks.

  20. Place a dollop of cream mixture onto of cake square.

  21. Serve immediately.

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