Honey Lemon Cake
An incredibly moist and tender cake marrying honey and lemon in perfect harmony. Neither flavor overpowers the other, but each is distinct in every bite.
Ingredients
- 360 g cake flour
- 144 g almond flour
- 0.50 tsp baking powder
- 0.50 tsp baking soda
- 0.50 tsp salt
- 141 g unsalted butter
- 99 g granulated sugar
- 2 eggs
- 170 g honey
- 1 lemon lemon zest
- 1 tsp vanilla extract
- 1/8 to 1/4 tsp lemon oil
- 227 g buttermilk
- 1 tbsp lemon juice
Equipment
- bowl
- mixing bowl
- cake pan
- wire rack
- microwave-safe bowl
- saucepan
Instructions
Cake
Weigh the 180 g cake flour and 72 g almond flour , or measure by gently spooning into a measuring cup and sweeping off the excess. In a medium bowl , whisk together the 180 g cake flour , 72 g almond flour , 0.50 tsp baking powder , 0.50 tsp baking soda , and 0.50 tsp salt .
In a large mixing bowl , beat 113 g unsalted butter (at room temperature) and 99 g granulated sugar until light and fluffy.
Add 2 eggs (at room temperature) one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Beat in the 85 g honey , 1 lemon lemon zest , 1 tsp vanilla extract , and 1/8 to 1/4 tsp lemon oil .
Stir in the flour mixture in three additions, alternating with the 227 g buttermilk (at room temperature), beginning and ending with the flour mixture.
Spread the batter into the prepared cake pan . Tap the pan firmly on the counter to help eliminate any air bubbles.
Bake for 30-35 minutes , until deep golden brown and a cake tester inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes , then turn it out onto a wire rack .
Glaze
Combine the 85 g honey , 28 g unsalted butter (cold), and 1 tbsp lemon juice in a microwave-safe bowl or small saucepan over medium-low heat. Heat until the butter is melted and stir until smooth.
Brush the glaze onto the warm cake. Allow the cake to cool completely before cutting.
View Cooklang Source
---
title: Honey Lemon Cake
description: "An incredibly moist and tender cake marrying honey and lemon in perfect harmony. Neither flavor overpowers the other, but each is distinct in every bite."
servings: 1
total time: 55 minutes
prep time: 20 minutes
cook time: 35 minutes
tags: [cake, honey, lemon, dessert, baking]
cuisine: American
difficulty: medium
---
== Cake ==
Weigh the @cake flour{180%g} and @almond flour{72%g}, or measure by gently spooning into a measuring cup and sweeping off the excess. In a medium #bowl{}, whisk together the @cake flour{180%g}, @almond flour{72%g}, @baking powder{1/2%tsp}, @baking soda{1/2%tsp}, and @salt{1/2%tsp}.
In a large #mixing bowl{}, beat @unsalted butter{113%g} (at room temperature) and @granulated sugar{99%g} until light and fluffy.
Add @eggs{2} (at room temperature) 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{85%g}, @lemon zest{1%lemon}, @vanilla extract{1%tsp}, and @lemon oil{1/8 to 1/4%tsp}.
> Substitute 1/2 teaspoon lemon extract for the lemon oil, if desired.
Stir in the flour mixture in three additions, alternating with the @buttermilk{227%g} (at room temperature), beginning and ending with the flour mixture.
Spread the batter into the prepared #cake pan{}. Tap the pan firmly on the counter to help eliminate any air bubbles.
Bake for ~{30-35%minutes}, until deep golden brown and a cake tester inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for ~{10%minutes}, then turn it out onto a #wire rack{}.
== Glaze ==
Combine the @honey{85%g}, @unsalted butter{28%g} (cold), and @lemon juice{1%tbsp} in a #microwave-safe bowl{} or small #saucepan{} over medium-low heat. Heat until the butter is melted and stir until smooth.
Brush the glaze onto the warm cake. Allow the cake to cool completely before cutting.
> Store leftover cake, well wrapped, at room temperature for several days. Freeze for longer storage.