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Honey and Lemon Cake Recipe
Mary Johnson

Honey and Lemon Cake

A soft, moist lemon cake sweetened with honey and flavored with fresh lemon zest and juice. It has a tender crumb and can be finished with a simple lemon-honey glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups 210 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ cup 120 g plain yogurt
  • ½ cup 120 g mild honey
  • ⅓ cup 80 ml neutral oil
  • 2 large eggs
  • Zest of 2 lemons
  • 3 tablespoons 45 ml fresh lemon juice
  • 1 teaspoon vanilla extract
  • Lemon-honey glaze
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Equipment

  • 8-inch (20 cm) round cake pan
  • Parchment paper
  • 2 Mixing bowls
  • Whisk
  • Rubber spatula
  • Fine grater or microplane
  • Measuring cups or kitchen scale
  • Wire cooling rack
  • Small saucepan for the optional glaze

Method
 

  1. Heat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, combine the honey and lemon zest, rubbing them together to release the lemon aroma.
    Honey and Lemon Cake Recipe
  4. Whisk in the yogurt, oil, eggs, lemon juice, and vanilla.
  5. Fold in the dry ingredients just until combined. Do not overmix.
  6. Pour into the prepared pan and smooth the top.
  7. Bake for 30–38 minutes, checking from 30 minutes onward. The center should spring back lightly and a toothpick should come out clean or with a few moist crumbs.
  8. Meanwhile, gently warm the honey, lemon juice, and zest for the glaze.
  9. Cool the cake in the pan for about 10 minutes, then brush the warm glaze over the top.
  10. Cool before slicing and serving.

Notes

  • Use fresh lemon zest and juice for the brightest flavor.
  • Mild honey works best because strongly flavored honey can overpower the lemon.
  • Weigh the flour when possible for the most consistent texture.
  • Do not overmix once the flour is added, or the cake may become dense.
  • Honey encourages browning, so check the cake from 30 minutes onward.
  • Store the cooled cake covered at room temperature for a couple of days or refrigerate if your kitchen is warm.
  • For longer storage, freeze the cake without the glaze and add fresh glaze after thawing.