Honey Lemon Cake
HONEY LEMON CAKE
Honey Lemon Cake is the perfect duo – sweet honey balances the tart lemon for an irresistible subtly sweet cake!
COOK TIME: 17 MINS
TOTAL TIME: 27 MINS
SERVINGS: 12
INGREDIENTS
- 1/2 cup butter softened
- 1/2 cup sugar
- 3 tablespoons honey
- 2 eggs
- 1 1/3 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
LEMON GLAZE
- 6 tablespoons butter melted
- 3 cups powdered sugar
- 1 tablespoons lemon juice
INSTRUCTIONS
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Preheat oven to 150 degrees celsius. Grease tin and set aside.
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In a mixing bowl or stand mixer, beat butter, sugar and honey. Add eggs.
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In a separate bowl combine flour, baking powder and salt.
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Gradually fold into in to wet mixture.
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Fill tins 3/4 full and bake 17 minutes.
-
Cool 15 minutes. Invert onto plates.
LEMON GLAZE
-
In a mixing bowl or stand mixer, combine butter, powdered sugar and lemon juice until smooth.
NOTES
Substitutions
- Butter – Salted or unsalted.
- Powdered Sugar – If you don’t have any on hand, you can pulse granulated sugar in a food processor until fine.
- Lemon Juice – Freshly squeezed or store bought in produce section.
Tips
- Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
- Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven.
To Store
- Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
- Refrigerate – Wrap with plastic wrap or store in an airtight container up to 5 days.
- Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
NUTRITION
Calories:344kcal
Carbohydrates:53g
Protein:3g
Fat:14g
SaturatedFat:9g
Cholesterol:63mg
Sodium:178mg
Potassium:50mg
Fiber:1g
Sugar:42g
Vitamin A:451IU
Vitamin C:1mg
Calcium:21mg
Iron:1mg
credits:https://julieblanner.com/honey-lemon-cake/#Ingredients_1x2x3x
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