Lemon Honey Cake

The Best Lemon Honey Cake: New Recipe In 2024

Like a well-balanced cup of tea, this rustic cake has Lemon Honey Cake and ground cardamom notes. Oil (instead of butter), milk, honey, and brown sugar make four layers of cake soft and moist.

Lemon Honey Cake
Lemon Honey Cake

The layers are then coated with additional lemon honey cake and covered in a satiny-smooth filling that combines elements of cream cheese frosting and lemon honey cake for the best of both worlds. A sprinkling of honey would be equally impressive as the piece of honeycomb we used to top ours. You can truly taste the honey in this cake because it is created just with honey and no sugar (you might be surprised to learn how uncommon these cakes are).

You’ll adore how the cake is drenched in a thick honey syrup, which gives it abundant honey flavour and leaves the crumb exquisitely moist. This delectable treasure is excellent for afternoon tea with guests or as a pudding-like dessert to round off a romantic supper. Above all, we hope that you will be well and at peace.

Ingredients of lemon honey cake


  • Vegetable-oil cooking spray
  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon coarse salt
  • ½ teaspoon ground cardamom
  • ½ cup honey
  • ½ cup whole milk
  • ½ cup safflower oil
  • 2 large eggs, room temperature
  • ¾ cup packed light-brown sugar
  • 1 teaspoon finely grated lemon zest


  • 2 large eggs, plus 3 large yolks
  • ¾ cup granulated sugar
  • 1/4 cup freshly squeezed lemon juice (around 2-3 lemons)
  • Eight ounces (1 bar) of room-temperature, cubed cream cheese


  • ¼ cup plus 2 tablespoons honey, plus more for serving (optional)
  • Honeycomb piece for serving (optional)

What is a lemon honey cake made from?

Below is the Lemon Honey Layer Cake recipe with Lemon Cream Cheese Buttercream. The simplicity of this cake is renowned for its flavour and texture. Simple components include sugar and creamed butter for the base, flour, eggs, milk, lemon, and honey. Instead of using brown sugar, we increased the amount of granulated sugar.

Directions of lemon honey cake


Cakes: Set oven temperature to 325 degrees. Spray cooking spray on two 8-by-2-inch round cake pans. Lay paper on one side and spray cooking spray on the other. Whisk together flour, baking soda, baking powder, salt, and cardamom in a bowl. Mix the oil, milk, and honey in a separate basin.


Whisk eggs, brown sugar, and zest in a large bowl over high speed for 3 minutes or until thickened. Gradually add the lemon-honey honey Cake mixture and beat for 1 minute on medium speed with a mixer. Add flour mixture gradually while running the mixer on low speed; beat until well blended.


Pour batter into each of the prepared pans and bake for about 25 minutes, or until the tops spring back and the edges begin to come away from the pan’s sides. After letting the lemon honey cakes cool in their pans for 25 minutes on a wire rack, turn them over and allow them to cool fully.


Curd: In a medium saucepan over high heat, combine eggs, yolks, granulated sugar, and lemon juice. Cook, stirring frequently, until thickened and beginning to boil at the edges, about 2 minutes. Take off the heat and slowly whisk in the cream cheese, one piece at a time.


Press on the particles to extract as much liquid as possible (you should have around 2 cups), then strain the mixture through a fine-mesh sieve into a basin, discarding the solids. Press the curd firmly onto the surface after covering it with plastic wrap. Keep chilled for a minimum of two hours and a maximum of one day

Lemon Honey Cake
Lemon Honey Cake


Repeat with 1/2 cup curd, 2 more tablespoons of Lemon Honey Cake, and the second cake bottom. Apply two teaspoons of honey to the sliced side of the last cake layer, then arrange it top-side up atop the constructed cake. Swirl as desired and spread the remaining 1/2 cup of curd on top. Serve immediately, garnished with honeycomb or a honey drizzle, and refrigerated for at least one hour and up to six hours.

What is a fun fact about Lemon Honey cake?

The Egyptians saw Lemon Honey cake as a sign of immortality because of its high sugar and acidity content, which makes it a natural preservative (Lemon Honey cake is known to have a long shelf-life). They used the Lemon Honey cakes they brought into combat as sustenance for their afterlife.

Recipe Tips for Lemon Honey Cake

1. Flour: You can use self-raising flour instead, but the cake will rise higher because it has more baking powder. To ensure the honey syrup doesn’t entirely evaporate after baking, gently press down on the dome to level the surface! Cake flour is inappropriate since it will overly soften the sponge.

2. Softened butter: Take care not to oversoften the butter. This is a common mistake when following baking recipes that require creaming butter. For the butter, aim for 18°C/64°F. It’s soft enough to whip, but when you poke it, it shouldn’t leave a thick, glossy slick of grease on your finger. Sticky hands = overly soft butter = greasy cake that doesn’t rise properly. Before using, I would refrigerate the butter if it exceeded 20°C (68 °F). Otherwise, your cake can turn out greasy.

3. Eggs: The industry standard for sizes offered as “large eggs” in Australia and the US is 50–55g / 2 oz per egg. For the eggs to mix into the batter correctly, they must be at room temperature. Easy method for reheating cold eggs from the refrigerator: Put the eggs in a big dish, pour warm (not hot) tap water over them, and let sit for five minutes. Use after drying according to the recipe.

4. To take out of a cake pan, line the almond surface with baking paper (it’s sticky and will stick to the plate). Then, invert the almond onto the plate and flip it over once more to turn it right side up.

5. Remaining food can be kept in the fridge for up to four days. Reheat before serving, as the chilled crumb becomes firm!

Lemon Honey Cake
Lemon Honey Cake

What is the history of lemon honey cake?

Some claim that around the 12th century, it came from Italy as we know it now. Despite this, there is evidence of lemon honey cake being used in Egypt, albeit in a more basic form, such as honey combined with barley or yeast. The first evidence of the use of lemon honey cake was discovered in Ramesses II’s tomb.

Conclusion of lemon honey cake

A lemon honey cake usually finishes with a soft, moist texture and a flash of bright flavour. A pleasing harmony between the sweet honey and the tangy lemon satisfies the taste. If you drizzle some glaze or dust some powdered sugar on top, it adds more sweetness. The finish of a lemon honey cake is a delightful and unforgettable, leaving a lingering sweetness on the taste buds and a warmth in the heart, whether it is served as dessert or eaten with a cup of tea.

Frequently Asked Questions

What is lemon honey?

This is a distinctive American Spoon specialty, made with Michigan Star Thistle honey and fragrant lemon oil, slowly whipping until thick and creamy. Our Lemon Honey combines the enticing earthy sweetness of honey with the vibrant, tangy taste of lemon.

What is the benefits of lemon and honey?

Digestion is aided the incredible benefit of consuming lemon-honey water on an empty stomach. The drink induces the secretion of acid and bile. These fluids protect against stomach-related issues and help break down leftover food.

Why is lemon cake dry?

Using the incorrect ingredients, measuring or mixing the batter incorrectly, baking the cake for an excessive amount of time, or baking it at an excessive temperature are all common causes of dry cakes.

Why does lemon cake taste so good?

Lemon frosting, lemon syrup with limoncello brushed on while the cake is still warm, and juice and zest in the batter itself. The greatest lemon flavour comes from the zest, so use much of it.

Why is my lemon cake not fluffy?

When a recipe calls for many acids, like buttermilk and lemon juice, and not enough baking powder is added,.

What flavours go with lemon?

30+ Rich and Delicious Lemon Desserts: Lemon Tart & More
Lemons go well with several flavours, including lavender, strawberry, coconut, blueberry, and raspberry.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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