This Honey Lemon Cake is a tender, moist dessert that perfectly balances the natural sweetness of honey with the bright, tangy flavor of lemon. The soft cake is simple yet satisfying, while the lemon glaze adds a zesty finish that will leave your taste buds tingling. Each bite delivers a burst of lemony freshness, complemented by the subtle sweetness of honey. This cake is an ideal treat for spring and summer or when you’re craving a light and flavorful dessert.
Why You’ll Love This: You’ll love this cake for its combination of light sweetness from the honey and the vibrant lemon glaze that adds a refreshing zing. The texture of the cake is soft and tender, thanks to the creamed butter and sugar. The glaze adds an extra layer of flavor, turning a simple cake into a show-stopping dessert. It’s perfect for afternoon tea, brunch, or as a light and zesty finish to any meal.
Perfect Occasion: This Honey Lemon Cake is perfect for spring and summer gatherings, casual get-togethers, or as a light dessert after a hearty meal. It’s also a lovely treat to make for special occasions like Easter, Mother’s Day, or birthdays. The balance of sweet honey and tangy lemon makes it a versatile dessert that everyone will enjoy.
Decoration Tips: For an extra touch of elegance, you can top the cake with a few lemon zest curls or drizzle with additional honey just before serving. You can also serve it with a dollop of whipped cream or fresh berries to complement the lemony flavor. For a rustic look, bake the cake in a loaf pan or use individual muffin tins for mini versions.
Recipe:
For the Cake:
- ½ cup unsalted butter, softened
- ½ cup white granulated sugar
- 3 tablespoons honey
- 2 large eggs
- 1⅓ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Glaze:
- 6 tablespoons butter, melted
- 3 cups powdered sugar
- 1 tablespoon fresh lemon juice
Instructions:
- Preheat the Oven:
- Preheat your oven to 300℉ (150℃). Grease your cakelet pan, muffin tin, or preferred baking pan, and set it aside.
- Prepare the Cake Batter:
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and honey until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix the Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cake light and tender.
- Bake the Cakes:
- Spoon or pour the batter into your prepared tins, filling them about ¾ full.
- Bake in the preheated oven for about 17 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so keep an eye on the cakes.
- Cool the Cakes:
- Allow the cakes to cool in the pan for about 15 minutes, then carefully invert them onto a plate to cool completely.
- Prepare the Lemon Glaze:
- In a mixing bowl, combine the melted butter, powdered sugar, and fresh lemon juice. Whisk until the glaze is smooth and free of lumps.
- Glaze the Cakes:
- Once the cakes have cooled, drizzle the lemon glaze generously over the tops. Let the glaze set for a few minutes before serving.
Julie’s Tips:
- Beating the Butter: When creaming the butter and sugar, be sure to beat until light and fluffy. This process helps create a light, airy cake texture.
- Baking Time: Every oven varies slightly, so use the toothpick test to determine when your cakes are done. They should come out golden and just set in the center.
- Alternate Topping: For an extra sweet touch, you can top the cakes with whipped honey instead of the lemon glaze.
Enjoy!
