Wilton Citrus Burst CakeBack to category
Wilton Citrus Burst Cake
If there was ever a cake enriched with vitamin C, this cake bursting with many different citrus flavors would be it!
- Time:2 hours
1Project time does not include the time needed to cool cake.
2Preheat oven to 325°F. Prepare pans with cooking spray.
3In large bowl, stir together flour, baking powder, baking soda and salt. Set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla and citrus zests; mix well. Add flour mixture alternately with orange juice, beating until just combined. Divide evenly into pans.
4Bake 18-21 minutes, rotating pans half way between baking. Cakes are done when toothpick inserted in center comes out clean. Cool 5 minutes on cooling grid; remove from pans and cool completely.
5For filling, beat shortening and butter in large bowl with electric mixer until light and fluffy. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add citrus zests, juice and, if desired, liqueur; beat at medium speed until light and fluffy.
6To assemble, cut the crowns off of each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake. Top with second cake. Spread a thin layer of lemon curd to edges. Repeat, alternating layers of icing and lemon curd. On top cake, spread a layer of icing, followed by a layer of lemon curd.