Honey Lemon Cake

There are three kinds of people – those who love cake, those who love icing and those who will eat anything sweet are equal opportunity dessert eaters who will consume it all with no regrets. Can you guess which I am? If I have a pile of icing on my cupcake, I will devour it in a heartbeat, but that’s also how I had to become a calorie counter.

Now when I go for something sweet I take a couple hints from my Grandma – everything in moderation and a little drizzle of glaze never hurt anyone. This honey lemon cake is the perfect duo – a hint of something sweet, but not too much!

One of my Grandma’s favorite desserts to make {aside from pie, she always had 10 in the freezer “just in case”} was angel food cake. I always enjoyed it – simple, sweet, and topped with a beautiful glaze. Angel food cake is beautiful, right out of the bundt pan and it takes absolutely no effort to drizzle it with glaze.

This honey lemon cake is just as simple and beautiful, without any additional effort. I used a beehive cakelet pan, but any muffin tin will do, too!

In addition to this honey lemon cake, you’ll also enjoy my 2 ingredient honey lemonade recipe – it’s so refreshing!

More Cake Recipes You’ll Love

• Donut Cake
• Strawberry Shortcake
• Apple Pound Cake
• Banana Cake
• Mandarin Orange Cake

You can see more of this table setting here.

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How to Make This Honey Lemon Cake:

Honey Lemon Cake

Honey Lemon Cake is the perfect duo - sweet honey balances the tart lemon for an irresistible subtly sweet cake!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Servings (hover to scale): 12

Calories: 229kcal

Author: Julie Blanner

Ingredients

• 1 1/3 c flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 c butter softened
• 1/2 c sugar
• 3 Tbsp honey
• 2 eggs

Lemon Glaze

• 1/4 tsp vanilla
• 1/3 c milk
• 1 Tbsp milk
• 1 Tbsp lemon juice

Instructions

• Preheat oven to 300 degrees.
• Grease and flour tin and set aside.
• In a mixer/mixing bowl, beat butter, sugar and honey. Add eggs.
• In a separate bowl combine flour, baking powder and salt.
• Gradually add in to wet mixture.
• Fill tins 3/4 full and bake 17 minutes. 
• Cool 15 minutes and invert onto plates and top with lemon glaze {combine vanilla, milk and lemon juice to make}.

Notes

Angel food cake is beautiful, right out of the bundt pan and it takes absolutely no effort to drizzle it with glaze.  This honey lemon cake is just as simple and beautiful, without any additional effort. I used a beehive cakelet pan, but any muffin tin will do, too!

Nutrition

Calories: 229kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 130mg | Potassium: 79mg | Sugar: 13g | Vitamin A: 285IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 1.4mg

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*recipe adapted from Nordicware