Honey and Lemon Cake Recipe; Best Glazed Cake


Honey and Lemon Cake Recipe; Beginner’s Guide


The honey and lemon cake recipe, with its delicious blend of honey and lemon infused in the sponge and glaze prepared with honey and lemon, is a delightful challenge for specific level of baking skills. This cake’s unique flavor is enriched by a variety of baking techniques, making it a rewarding bake for any enthusiast. 


Some Tips For Honey and Lemon Cake Recipe

You can bake this cake for any occasion and it’s perfect for any event. I’ve even baked it in a 9-inch round cake pan, bundt pan, and loaf pan with the same quantity of material. Each time, the cake turned out beautifully, with a slightly different shape and texture. I remember the first time I made a lemon cream cake using this recipe it was a wonderful experience that I’ll always cherish.

Some of My Creations Are:

Lemon Cream Cake

Swiss Cake Roll Recipes

Apple Cider Donut Cake

Lets Start Our Honey and Lemon Cake Recipe


  • Cake Flour – 1 ½ cups 
  • Almond Flour – ¾ cup
  • Baking powder – 1/2 teaspoon
  • Baking soda – 1/2 teaspoon 
  • Salt – 1/2 teaspoon table 
  • Unsalted butter – 8 tablespoons (room temperature)
  • Granulated sugar – 1/2 cup 
  • Large eggs, four medium (room temperature)
  • Honey – 1/4 cup 
  • lemon zest – 1 lemon
  • Vanilla Extract- 1 teaspoon
  • Lemon oil- ¼ tsp
  • Buttermilk or plain yogurt – 1 cup (room temperature)


  • Honey – 1/4 cup 
  • Unsalted butter, two tablespoons (cold)
  • Lemon juice – 1 tablespoon
  • Procedure:
  • Start by preheating your oven to 350°F. Then, grease a 9-inch loaf pan. You can also choose a round shape or bundt cake pan.
  • For the cake batter, gently spoon the Flour into a measuring cup, leveling off any excess, or use a scale for precise measurement. Use a medium-sized bowl to mix the Flour, baking powder, baking soda, and salt thoroughly.
  • Then take a bowl of stand mixer and, add butter and sugar in it, and start beating it on medium speed until it becomes light and fluffy. 
  • Then, add the eggs one by one and beat them.
  • Then add honey, zest, and vanilla extract and beat again for 1 minute.
  • Then add slowly dry flour mixture in three parts, that were first prepared and set aside, buttermilk or yogurt, into the batter. 
  • Pour the cake batter into a greased cake mold. 
  • Place in the oven and bake your cake for 30 to 35 minutes. When it turns a deep golden brown color, take it out of the oven. You can also insert a toothpick to check if it’s done. 
  • Let the cake cool in the pan for 30 minutes before transferring it to a rack.
  • In the meantime, prepare a glaze for the cake.
  • Glaze Preparation:
  • Add honey, butter, and lemon juice in a saucepan over medium-low heat.
  • When butter melts, then mix it using a whisk,  until it becomes smooth. Turn off the flame and set aside.
  • Take a silicone brush and apply the glaze to the warm cake. When the cake is fully cooled then you can cut it.

So, this was my complete honey and lemon cake recipe. I hope you enjoy making and eating it! Please note that this cake can be stored in an airtight container at room temperature for up to 2 days and in the refrigerator for seven days.

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