This Lemon Honey Cake is everything you want in a citrus-forward cake. Made with plenty of lemon zest and lemon juice for a bright flavor, olive oil to keep it moist, and honey as one of the main sweeteners. It's full of citrusy flavor and not too sweet, a perfect cake for any time of day or occasion (afternoon tea? end of day sweet treat? birthday celebration? dinner party?). I recommend serving on a plate with a swipe of jam.
Ingredients
Delicious, simple ingredients are used to make this lemon honey cake, which is part of what makes it so spectacular.
- Lemon: Fresh lemons! Lemon zest and lemon juice are both used in this recipe to ensure it has a bright lemon flavor. Fresh lemon juice is always best.
- Honey: A natural sweetener that pairs really well with lemon. Any kind of honey is good for this recipe – wildflower honey, orange blossom honey, etc.
- Sugar: Standard white granulated sugar.
- Flour: All purpose flour.
- Olive Oil: Extra virgin olive oil – brings a lovely mild flavor. Regular olive oil or even vegetable oil would also be fine.
- Eggs: Large eggs.
- Baking Powder: The leavening agent.
- Salt: Diamond Crystal kosher salt.
- Vanilla: Vanilla extract or vanilla bean paste – both amplify flavors in baking really nicely.
- Water: To make the syrup.
Step by step instructions
1. Combine the lemon zest and sugar. In a large bowl, combine the lemon zest and sugar by pinching them together with your hands to release the lemon flavor into the zest.
2. Whisk in the eggs. Crack the eggs into the bowl with the sugar and whisk vigorously until well combined and foamy.
3. Add the remaining wet ingredients. Pour the olive oil, honey, lemon juice, and vanilla into the same bowl. Whisk to combine.
5. Add the dry ingredients. Sprinkle the flour, baking powder, and kosher salt in an even layer on top of the wet ingredients. Whisk until just combined – some lumps remaining are okay.
6. Bake. Pour the cake batter into a greased and lined 8x8 round cake pan. Tap the pan gently on the table to help release any air bubbles. Carefully transfer to a preheated 350°F oven for 25 minutes and bake until golden brown on top and a tester comes out clean.
7. Make the lemon honey syrup. While the cake bakes, in a small saucepan, combine the honey, water, and lemon juice. Warm over medium heat and cook for just a few minutes until all combined.
8. Top with lemon syrup. When the cake comes out of the oven (still in the pan), let it sit for about 5 minutes. Then carefully and slowly spoon the lemon syrup over top (or brush using a pastry brush). Let it cool the rest of the way in the pan.
Tips and tricks
Follow the tips and tricks below to help make sure you nail this lemon cake.
- Use an oven thermometer. Use an oven thermometer so you can make sure your oven is at the right temperature for baking.
- To prep your baking pan I recommend using both baking spray (or butter) AND parchment paper. A bit of an insurance policy if you will.
- If your honey is crystalized, you simply need to warm it up and it’ll smooth out. Be careful if it’s in a plastic bottle.
- Bake with room temperature ingredients – it helps them combine more seamlessly.
- You can use a hand mixer or stand mixer with the whisk attachment to make this cake. Mix the dry ingredients on medium speed in the same order as listed above. Then when combining the dry ingredients switch to low speed so the flour doesn't poof everywhere.
- Use a cake tester to see if your cake is cooked through - if it comes out clean or with just a few crumbs when inserted into the center, your cake is done.
Topping the cake
I like to use the lemon honey syrup to really bring through the lemon and honey flavors, but if you want something a bit more eye catching on top of the cake I'd recommend some raspberries and lemon zest or a sour cream / light whipped cream cheese frosting.
Storage
To keep it at its best, store in an airtight container in the fridge for up to 3 days.
FAQs
Try running a knife around the perimeter to loosen it up. If that doesn’t work, flip it over and gently tap until it releases. If you have parchment paper on the bottom it hopefully shouldn’t stick there.
Yes, but it will change the baking time. For example at 350°F:
Loaf pan: about 1 hour.
9x9 pan: about 20 minutes.
Muffin tin/cupcakes: about 15-20 minutes.
No, the sugar creates necessary structure.
I haven't tried it, but any of the 1:1 gluten free baking flours should be ok in this recipe and yield a good result.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Lemon Honey Cake
Ingredients
- ¼ cup granulated sugar
- 2 teaspoon lemon zest
- 4 large eggs
- ½ cup honey
- ½ cup olive oil
- 2 tablespoon fresh lemon juice
- 2 teaspoon vanilla extract
- 1 ¼ cup flour
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
Honey lemon syrup
- ¼ cup honey
- 2 tablespoon water
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F.
- Combine the lemon zest and sugar. In a large bowl, combine the lemon zest and sugar by pinching them together with your hands to release the lemon flavor into the zest.
- Whisk in the eggs. Crack the eggs into the bowl with the sugar and whisk vigorously until well combined and foamy.
- Whisk in the remaining wet ingredients. Pour the olive oil, honey, lemon juice, and vanilla into the same bowl. Whisk to combine.
- Add the dry ingredients. Sprinkle the flour, baking powder, and kosher salt in an even layer on top of the wet ingredients. Whisk until just combined – some lumps remaining are okay.
- Bake. Pour the cake batter into a greased and lined 8x8 round cake pan. Tap the pan gently on the table to help release any air bubbles. Carefully transfer to a preheated 350°F oven for 25 minutes and bake until golden brown on top and a tester comes out clean.
- Make the lemon syrup. While the cake bakes, in a small saucepan, combine the honey, water, and lemon juice. Warm over medium heat and cook for just a few minutes until all combined.
- Top with lemon syrup. When the cake comes out of the oven (still in the pan), let it sit for about 5 minutes. Then carefully and slowly spoon the lemon syrup over top (or brush using a pastry brush). Let it cool the rest of the way in the pan.
Lili says
This looks so good I can’t wait to make it! Such a spring time flavor profile 🍋 🍯