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Lemon and honey cake with fresh lemon glaze
Zesty lemon cake with a glistening sweet honey topping.

Lemon & honey cake

Author: Flavelo
Recipes Cakes and Desserts
The cake of perfect balance: the acidity of the lemon 'cuts' the richness of the butter, whilst the caramelisation of the honey gives the sponge a deeper flavour profile than sugar alone. A favourite flavour pairing of Mediterranean cuisine that guarantees a juicy and fragrant result.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Hand mixer
  • Grater (for lemon zest)
  • Spatula

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour a cake tin.

Tip: Preparing the tin is critical for the cake to come out intact.
2 ✓

Beat the butter with the sugar until pale, then drizzle in the honey. Add the eggs one by one.

Tip: During the 'creaming method', you work tiny air bubbles into the fat, which provides the framework of the cake.
3 ✓

Stir in the grated lemon zest and the lemon juice.

Tip: The acidic lemon juice will react with the baking powder and the milk, tenderising the batter.
4 ✓

Alternately add the flour (mixed with baking powder) and the milk. Start and finish with the flour.

Tip: If you pour the milk in all at once, the mixture might 'split' (curdle), losing the emulsion.
5 ✓

Bake for 35-40 minutes. After a skewer test, let it cool.

Tip: The skewer test is the surest method to check the internal structure.
6 ✓

Drizzle the thick glaze mixed from icing sugar and lemon juice over the cooled cake.

Tip: The glaze seals the pores of the cake, keeping it fresh for longer.

Recipe FAQ

Why did the middle sink?
You likely used too much baking powder or the centre wasn't fully baked. The cake's structure wasn't stable enough when you took it out.
The cake became bitter, why?
You grated the white part of the lemon peel as well. Always use only the yellow, fragrant layer!

Ingredients

  • 250 g Plain flour
  • 1 packet Baking powder
  • 1 pinch Salt
  • 150 g Butter (room temperature)
  • 120 ml Honey
  • 100 g Caster sugar
  • 2 Eggs
  • 1 Lemon (zest and juice)
  • 50 ml Lemon juice (for the batter)
  • 120 ml Milk
  • 100 g Icing sugar (for the glaze)
  • 2 tbsp Lemon juice (for the glaze)