Description
Honey Lemon Cake is a soft, zesty dessert baked in a stunning honeycomb pattern pan. Naturally sweetened with golden honey and brightened by fresh lemon, this moist and fragrant cake is perfect for spring gatherings, brunch tables, or a charming teatime treat.
Ingredients
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1/2 cup unsalted butter, softened
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1/2 cup honey
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1/2 cup granulated sugar
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2 large eggs
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1 tbsp lemon zest
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2 tbsp lemon juice
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup plain Greek yogurt (or sour cream)
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Optional: powdered sugar or honey drizzle for serving
Instructions
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Preheat oven to 350°F (175°C). Thoroughly grease a honeycomb-shaped or standard bundt pan.
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In a large bowl, cream together butter, honey, and sugar until light and fluffy.
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Beat in eggs, then add lemon zest and lemon juice, mixing well.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet mixture, alternating with Greek yogurt. Stir until just combined—do not overmix.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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Dust with powdered sugar or drizzle with warm honey before serving, if desired.
Notes
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Greek yogurt helps keep this cake extra moist and tender.
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For a deeper honey flavor, use a darker, floral honey like wildflower or buckwheat.
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This cake is best enjoyed the day it’s baked but can be stored covered at room temperature for up to 2 days.
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Pairs beautifully with tea, fruit, or whipped cream for a light dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert / Brunch
- Method: Baked
- Cuisine: American / Spring-Inspired
