Honey Lemon Cake
We loved this recipe from King Arthur Flour so much, we had to share it here! It’s soft, moist, lightly sweet, and finished with a honey glaze that gives it a glossy, irresistible finish. Whether you serve it with afternoon tea or enjoy a slice with your morning coffee, this cake captures the feeling of spring.
Ingredients🍯
Cake
- 1 1/2 cups (180g) cake flour
- 3/4 cup (72g) almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/2 cup (99g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (85g) Champlain Valley Apiaries honey
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon of lemon extract
- 1 cup (227g) buttermilk or plain yogurt, at room temperature
Glaze
- 1/4 cup (85g) Champlain Valley Apiaries honey
- 2 tablespoons (28g) unsalted butter, cold
- 1 tablespoon lemon juice
Instructions🍋
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Preheat the oven to 350°F. Grease a 9" round cake pan.
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To make the batter: Weigh the flours, or measure them by gently spooning them into a measuring cup and sweeping off the excess. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
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In a large mixing bowl, beat together the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Beat in the honey, zest, and extracts.
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Stir in the flour mixture in three additions, alternating with the buttermilk or yogurt, beginning and ending with the flour mixture.
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Spread the batter into the prepared pan; if you're baking in the honeycomb pan, we recommend tapping the pan firmly on the counter to help eliminate any air bubbles at the bottom.
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Bake the cake for 30 to 35 minutes, until it’s a deep golden brown and a cake tester inserted into the center comes out clean.
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Remove the cake from the oven, allow it to cool in the pan for 10 minutes, then turn it out onto a rack.
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To make the glaze: Combine the honey, butter, and lemon juice in a microwave-safe bowl or in a small saucepan set over medium-low heat. Heat until the butter is melted and stir until smooth.
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Brush the glaze onto the warm cake. Allow the cake to cool completely before cutting.
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Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage.
Serving Ideas 🌷
This honey lemon cake is delicious on its own, but you can also try:
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Serving slices with fresh berries
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Adding a spoonful of whipped cream
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Pairing it with hot tea or iced herbal tea
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Toasting a piece lightly and spreading a little extra honey!
