A delightfully sweet Honey Lemon Cake with a tender crumb topped in a delicious glaze. Make into adorable beehive cakes or in a muffin tin!
Are you in the mood for a deliciously unique dessert? Then, look no further than this honey lemon cake recipe! Bursting with citrusy flavor, the combination of sweet honey and tangy lemon makes these little lemon desserts the perfect treat for any occasion. Impress guests at a dinner party or indulge in one of your favorite treats – this recipe will surely be a hit. So, preheat your oven and get ready to savor the goodness of fresh lemons and sweet honey in every bite!
Ingredients and Substitutions
- Butter – Salted or unsalted, your preference, softened.
- Sugar – White granulated.
- Honey – The key ingredient in this amazing cake.
- Flour – All purpose flour.
- Baking Powder – The leavening agent.
- Salt – Brings out all the other flavors in baked goods.
- Eggs – The binding ingredient.
- Butter – Salted or unsalted butter, your preference.
- Powdered Sugar – It’s superfine in texture which lends itself well to glaze. If you don’t have any on hand, you can pulse granulated sugar in a food processor until fine (Also known as confectioner’s sugar.)
- Lemon Juice – Fresh lemon juice or store bought in the produce section.
An overview, visit the printable recipe card for complete ingredients and instructions.
- Prep – Preheat oven and grease tin or pan.
- Make Batter – In a large mixing bowl or stand mixer, cream butter, sugar, and honey. Add eggs. In a separate bowl, combine flour, baking powder, and salt. Gradually incorporate dry ingredients into the wet mixture until just combined.
- Bake – Pour or spoon batter into beehive or muffin tins until 3/4 full and bake in your preheated oven. They’re done when a toothpick comes out clean.
- Make the Glaze – Combine butter, powdered sugar, and lemon juice. Pour over the tops of the cakes after cooling.
- Beating Butter – Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
- Bake Time – Time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.
- Afternoon tea or coffee
- Whipped cream
- Vanilla ice cream
- Topped with berries
How to Store
Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
Refrigerate – Wrap with plastic wrap or store in an airtight container for up to 5 days.
Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
- Reheat in the microwave for 10 seconds.
Frequently Asked Questions
Yes, you can use a hand mixer on medium speed to cream the butter and sugar, then on low speed to mix in the dry and wet ingredients.
Allow the cakes to cool in the pan for 10 minutes, then remove them and let them cool completely on a wire rack set over a sheet pan.
Yes! I recommend using 3/4 of oil per amount of butter for the best result. For example, the recipe calls for 1/2 cup of butter. So, you would use 1/4 cup + 2 tablespoons of oil.
Yes! With this recipe, you can make honey lemon pound cake or honey lemon bundt cake! Just make sure to adjust the bake time, as it will be slightly longer for a loaf or bundt cake.
Honey Lemon Cake
- Preheat oven to 300 degrees. Grease tin (cakelet pan) and set aside.
- In a mixing bowl or stand mixer, beat butter, sugar and honey. Add eggs.
- In a separate bowl combine flour, baking powder and salt.
- Gradually fold into in to wet mixture.
- Fill tins 3/4 full and bake 17 minutes.
- Cool 15 minutes. Invert onto plates.
- In a mixing bowl or stand mixer, combine butter, powdered sugar and lemon juice until smooth.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
*recipe adapted from Nordicware