This Honey Lemon Cake with Lemon Glaze is light, moist, and full of bright citrus flavor balanced by the warmth of honey. It's simple to make yet elegant enough for gatherings, with a tender crumb and a sweet-tart glaze that adds the perfect finishing touch.
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MARY'S TWO CENTS
This Honey Lemon Cake with Lemon Glaze fits perfectly into our frugal category. The main expense is the honey and butter, while other ingredients are inexpensive pantry staples. Using store brands, blended honey, or bottled lemon juice can easily reduce the overall cost without sacrificing flavor.
INGREDIENTS
See the recipe card for quantities and measurements.
INSTRUCTIONS
- Spray the sides and bottom of a round 8" cake pan with baking spray that includes flour.
- Place the flour, baking powder, and salt in a medium bowl and whisk to mix thoroughly.
- Put the softened butter and room-temperature eggs into a large bowl.
- Use a stand or hand mixer to beat them until whipped and creamy.
- Add the milk, vanilla, lemon zest, and lemon juice.
- Beat until well-mixed.
- Add approximately one-third of the flour mixture into the mixing bowl and mix.
- Repeat two more times.
- Mix until the wet and dry ingredients are just incorporated. Do not over mix.
- Pour the honey into the batter.
- Fold it in until it is thoroughly incorporated.
- Pour the batter into the prepared pan.
- Bake until a wooden skewer or cake tester comes out clean, about 40 minutes.
- let the cake cool in the pan for 15 minutes flip it onto a cooling rack and let it continue cooling.
- Make the glaze by throughly mixing the honey into the powdered sugar.
- Transfer the cake to a cake stand or plate and pour the glaze over the top.
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For the Cake
- Flour:
Use cake flour (2 ¾ cups) for a softer crumb or a 1:1 gluten-free baking blend for a gluten-free version. - Butter:
Substitute with 1 cup of coconut oil or 1 cup of margarine for a dairy-free version. Note that coconut oil will give a subtle tropical flavor. - Milk:
Use almond milk, oat milk, or buttermilk (for tang) in equal measure. - Honey:
Try maple syrup or agave nectar (slightly thinner, so reduce liquid by 1-2 tbsp). - Eggs:
Replace with 3 flax eggs (3 tablespoon ground flax + 9 tablespoon water, set for 10 min) for a vegan option. - Lemon juice/zest:
Lime or orange works well for a different citrus note.
For the Glaze
- Powdered sugar:
Make your own by blending granulated sugar with a little cornstarch. - Lemon juice:
Mix half lemon and half orange juice for a sweeter, milder glaze.
CHANGE IT UP
Lavender Honey Lemon Cake: Add 1 teaspoon of dried culinary lavender to the batter or glaze for a floral twist.
Poppy Seed Honey Lemon Cake: Stir 2 tablespoons of poppy seeds into the batter for texture and contrast.
Honey Almond Lemon Cake: Mix ½ cup of finely ground almonds into the flour or top the glaze with toasted sliced almonds.
Tea-Infused Cake: Steep your milk with Earl Grey or chamomile tea for 10 minutes, strain, then cool before adding.
Mini Bundt or Cupcake Version: Bake in mini bundt pans or muffin tins (adjust bake time to ~20-25 minutes).
Storage
Room Temperature
- Keeps 1-2 days in an airtight container.
- Store in a cool, dry place away from sunlight.
- Add a small piece of bread inside the container to keep it moist.
Refrigerator
- Lasts 3-5 days wrapped tightly or covered.
- Bring to room temperature before serving for best texture.
- Microwave slices 10-12 seconds to refresh.
Freezer
- Freeze up to 3 months, ideally without glaze.
- Wrap in plastic and foil or a freezer bag.
- Thaw overnight in the refrigerator, then let sit at room temperature before glazing.
Equipment
- Mixer
- 8" round cake pan
- Mixing Bowl
- Medium bowl
Ingredients
For the cake:
- 2 ½ cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- 1 cup butter (if using unsalted butter, add 1 teaspoon Kosher salt)
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 cup honey
For the glaze:
- 2 cups powdered sugar
- 1.2 cup lemon juice freshly squeezed
Instructions
For the Cake:
- Take the butter and eggs out of the refrigerator ahead of time to allow the butter to soften and the eggs to reach room temperature.
- Spray the sides and bottom of a round 8" cake pan with baking spray that includes flour. You can also grease and flour the pan if you don't have baking spray.
- Preheat the oven to 350 degrees
- Place the flour, baking powder, and salt in a medium bowl and whisk to mix thoroughly. Set the bowl aside.
- Put the softened butter and room-temperature eggs into a large bowl. Use a stand or hand mixer to beat them until whipped and creamy.
- Add the milk, vanilla, lemon zest, and lemon juice, and beat until well mixed.
- Add approximately one-third of the flour mixture into the mixing bowl and mix. Repeat two more times until the wet and dry ingredients are well incorporated.
- Pour the honey into the batter. Fold it in until it is thoroughly incorporated.
- Pour the batter into the prepared pan and bake until a wooden skewer or cake tester comes out clean, about 40 minutes.
- Remove the pan from the oven and let the cake cool in the pan for 15 minutes.
- After 15 minutes, flip it onto a cooling rack and let it continue cooling. If using a decorative cake pan, flip it again to maintain the design.
- While the cake is cooling, make the glaze by thoroughly mixing the ½ cup honey with the powdered sugar. Set aside. Transfer the cake to a cake stand or plate and pour the glaze over the top.
- Serve with additional honey drizzled over the top
Notes
- Wildflower honey is perfect for this cake. Because so much of the flavor in this cake comes from the honey, use good honey and save the little plastic bear honey for something else.
- Room temperature ingredients matter: This ensures even mixing and a smooth texture.
- Do not overmix: Once you add flour, mix only until incorporated to avoid a dense cake.
- Check early: Start testing at 38 minutes; ovens vary.
- Glaze consistency: For a thicker glaze, add more powdered sugar; for a drizzle-style, add more lemon juice.
Nutrition
FAQ
Yes! The cake keeps well at room temperature (covered) for up to 2 days or refrigerated for up to 5 days. Glaze before serving for best appearance.
Absolutely. Wrap the unglazed cake tightly in plastic and foil. Freeze up to 3 months. Thaw at room temperature and glaze before serving.
It's usually from underbaking, overmixing, or opening the oven door too soon. Ensure your oven is fully preheated and use an oven thermometer for accuracy.
The cake was likely too warm. Let it cool completely before glazing.
You can reduce honey by up to ¼ cup, but it may affect texture and browning. For a lighter flavor, add 2 tablespoons of yogurt to maintain moisture.
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