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Honey lemon cake topped with fresh lemon glaze
Refreshing sweet honey lemon cake

Honey Lemon Glazed Cake

Author: Flavelo
Recipes Cakes and Desserts
The perfect balance: lemon acidity cuts through the richness of the butter, while honey provides a deeper, more caramelized flavor profile than sugar alone. A classic Mediterranean-inspired pairing that guarantees a moist 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

  • 9-inch Round Cake Pan
  • Hand Mixer
  • Zester
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Grease and flour a 9-inch cake pan.

Tip: Proper pan prep is critical for a clean release.
2 ✓

Cream the butter and sugar until pale and fluffy, then drizzle in the honey. Beat in the eggs one at a time.

Tip: Creaming incorporates air bubbles into the fat, creating the cake's structure.
3 ✓

Stir in the lemon zest and the 3 tablespoons of lemon juice.

Tip: The acidic juice will interact with the baking powder and milk to tenderize the crumb.
4 ✓

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

Tip: Adding milk all at once can cause the batter to curdle and break the emulsion.
5 ✓

Bake for 35-40 minutes. Perform a toothpick test before removing.

Tip: The toothpick test is the most reliable way to check doneness.
6 ✓

Whisk powdered sugar and remaining lemon juice into a thick glaze and drizzle over the cooled cake.

Tip: The glaze seals the surface, keeping the cake fresh longer.

Recipe FAQ

Why did the center sink?
You might have used too much baking powder or underbaked it. The structure needs to set fully before cooling.
Why does it taste bitter?
You likely grated the white pith of the lemon along with the zest. Only use the yellow outer layer!

Ingredients

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 pinch Salt
  • 10 tbsp Unsalted Butter (room temp)
  • 1/2 cup Honey
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 whole Lemon (Zest and Juice)
  • 3 tbsp Lemon Juice (for batter)
  • 1/2 cup Milk
  • 1 cup Powdered Sugar (for glaze)
  • 2 tbsp Lemon Juice (for glaze)