This Honey Lemon Cake is a delightful springtime dessert that combines the bright zest of lemon with the natural sweetness of golden honey. Baked in a striking honeycomb-shaped pan, it delivers both visual charm and delicious flavor. With its soft crumb and fragrant citrus aroma, this cake is a perfect centerpiece for brunch, tea time, or any special occasion.

Why You’ll Love This Recipe

This cake offers a refreshing twist on traditional lemon desserts by incorporating honey as a primary sweetener, creating a naturally moist and tender texture. The Greek yogurt (or sour cream) enriches the batter with a subtle tang and helps retain moisture, while lemon zest and juice brighten each bite. It’s easy to prepare, beautiful to serve, and full of citrusy charm.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1/2 cup unsalted butter, softened
1/2 cup honey
1/2 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt (or sour cream)
Optional: powdered sugar or honey drizzle for serving

directions

Preheat your oven to 350°F (175°C). Grease a honeycomb pan or a standard bundt pan thoroughly, ensuring all crevices are coated.
In a large mixing bowl, cream the butter, honey, and sugar together until light and fluffy.
Beat in the eggs one at a time, then add the lemon zest and lemon juice, mixing until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. Mix just until combined—do not overmix.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
Dust with powdered sugar or drizzle with warm honey before serving, if desired.

Servings and timing

Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories per serving: 275 kcal

Variations

Orange Twist: Substitute lemon with orange zest and juice for a warmer citrus flavor.
Gluten-Free: Use a gluten-free all-purpose flour blend suitable for baking.
Herbal Note: Add a teaspoon of finely chopped fresh thyme or lavender for a subtle herbal infusion.
Lemon Glaze: Replace powdered sugar with a lemon glaze made from powdered sugar and lemon juice for extra zing.
Layer Cake: Divide batter into two small cake pans for a layer cake version with lemon or honey cream filling.

storage/reheating

Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices individually and store in an airtight freezer bag for up to 2 months. Thaw at room temperature. If desired, warm slightly in the microwave and add a drizzle of honey before serving.

FAQs

What makes honey lemon cake so moist?

The combination of honey and Greek yogurt keeps the cake naturally moist and tender, while the butter adds richness.

Can I use regular yogurt instead of Greek yogurt?

Yes, plain regular yogurt can be used, but Greek yogurt offers a thicker consistency and richer flavor.

Do I need a honeycomb pan for this recipe?

No, while a honeycomb pan adds a decorative touch, a standard bundt or loaf pan works just as well.

Can I reduce the sugar in this recipe?

Yes, you can slightly reduce the granulated sugar if desired, as honey already provides sweetness.

What type of honey works best?

A mild, floral honey (such as clover or wildflower) works best to complement the lemon without overpowering it.

Can I make this cake ahead of time?

Yes, this cake can be baked a day in advance and stored in an airtight container. The flavor and moisture improve slightly with time.

Can I add poppy seeds to this recipe?

Absolutely. Adding 1–2 tablespoons of poppy seeds will create a lemon poppy seed variation with extra texture.

Is this cake freezer-friendly?

Yes, it freezes well. Wrap cooled slices individually and freeze for up to 2 months.

How do I prevent the cake from sticking to the pan?

Use a generous coating of butter or baking spray and ensure all corners of the pan are well greased, especially in intricate pans.

Can I turn this into cupcakes?

Yes, divide the batter into a lined muffin tin and bake for 18–22 minutes, checking for doneness with a toothpick.

Conclusion

Honey Lemon Cake is a beautiful, flavorful dessert that combines simplicity with elegance. The natural sweetness of honey, paired with the brightness of lemon and the richness of Greek yogurt, creates a moist, soft crumb perfect for any occasion. Whether baked in a striking honeycomb mold or a traditional bundt pan, this cake is sure to bring joy to your table and a burst of spring to every bite.