Best Lemon Honey Cake Recipes

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.

FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
• For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
• To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.

LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE

Steps:

• *Makes1 cup of sauce Preheat oven to 350 degrees.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl mix milk, lemon juice and rind together.
• In a large bowl cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 degrees for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.
• Down home comfort food.

LEMON BLUEBERRY CAKE WITH HOT HONEY-BUTTER SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour a 8" square pan.
• 3. Blend flour, nutmeg, salt and baking powder together.
• 4. In a small bowl mix milk, lemon juice and rind together.
• 5. In a large bowl cream butter with sugar.
• 6. Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• 7. Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• 8. Gently fold in blueberries.
• 9. Pour into prepared pan and bake at 350 degrees for 50 minutes.
• 10. Remove from pan and cool slightly.
• 11. Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• 12. Hot Honey-Butter Sauce
• 13. In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• 14. Boil over low heat, stirring occasionally.
• 15. When ready sauce is thick and clear.
• 16. Pour hot sauce over the warm cut cake and enjoy.
• 17. I hope you will enjoy this down home comfort food.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

GREEK HONEY & LEMON CAKE WITH A TWIST

Steps:

• Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
• Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
• Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
• Combine both the lemon mixture and butter mixture together.
• Sift together the flour, baking powder and nutmeg, add to the wet mixture.
• Add the semolina flour into the mixture.
• Fold egg whites evenly into the mixture.
• Spoon into cake tin and sprinkle with sesame seeds.
• Bake for 25-39 minutes, till golden brown.
• Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
• Cool in the tin, then cut into fingers to serve.

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

HONEY-LEMON BEEHIVE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 2 (8-inch) round pans and 1 ovenproof glass bowl (8 inches across top). In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 2 cups butter with electric mixer on medium speed until creamy. Beat in 4 cups powdered sugar until blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon peel, lemon juice and zucchini. Spoon into pans.
• Bake round cake pans 38 to 42 minutes or until a toothpick inserted in center comes out clean. Bake bowl cake 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pans and bowl 10 minutes; remove from pans and bowls to cooling racks. Cool completely, about 2 hours.
• In large bowl, beat 2 cups butter on medium speed until creamy. Beat in 8 cups powdered sugar on low speed, 1 cup at a time, until creamy. Beat in honey and cream until creamy. Add yellow food color until desired shade.
• Place 1 cake layer, top side up, on cake plate. Spread 1/2 cup of the frosting over top. Top with second layer, top side down. Spread 1/2 cup of the frosting over the second layer. Top with bowl-shaped cake, round side up. Thinly frost side and top of cake with additional frosting to seal in crumbs. Fill decorating bag fitted with 5/8-inch tube tip with remaining frosting. Pipe frosting in stripes around cake.
• To make edible bees, in small microwavable bowl, melt candy melts on high for 45 seconds, stirring every 15 seconds or until melted. Transfer to resealable food-storage plastic bag. Cut a tiny corner off bag. Drizzle chewy chocolate candies with the melted yellow candy to make stripes. Tip chewy chocolate candies upright on one short end. Squeeze a small amount of yellow candy on the end of the chewy chocolate candy, and top with a yellow chocolate covered candy for the bee's head. Let set 3 to 4 minutes. With the remaining melted yellow candy, attach 2 almond slices on both sides of the chewy chocolate candies, making the wings. Repeat with remaining almonds. Garnish cake with edible bees.

LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
• To make batter:.
• Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
• Gradually pour in buttermilk, and beat until smooth.
• Combine flour, baking powder and salt in a separate bowl.
• Stir flour mixture into egg mixture with a wooden spoon.
• Pour the batter into prepared loaf pans.
• Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
• To make glaze:.
• Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
• Pierce top of hot cake all over with wooden skewer or toothpick.
• Generously brush honey glaze over bread so it seeps into holes.
• Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
• Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
• Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
• Sprinkle the flour over the egg white mixture.
• Using a spatula, carefully fold in the flour until incorporated.
• Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
• Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
• Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
• Cut into slices and drizzle with the sauce.

LEMON-HONEY ALMOND CAKE

Steps:

• Make syrup:
• Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
• Make cake:
• Preheat oven to 350°F. Oil 13 x 9 x 2-inch metal baking pan. Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cut hot cake into 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. (Can be made 2 days ahead. Cool, cover and store at room temperature.)

FLOURLESS ALMOND-HONEY CAKE WITH CANDIED LEMON

Steps:

• Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment. Brush the parchment with more olive oil and dust with almond flour, tapping out the excess.
• Whisk the almond flour, potato starch and salt in a medium bowl. Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes. Reduce the speed to low; beat in the almond flour mixture until just incorporated.
• In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute. Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes. Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain). Pour the batter into the prepared pan. Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes. Transfer to a rack to cool completely. (Don't worry if the cake falls slightly in the center.)
• Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan. Cover with fresh water; bring to a simmer and drain. Repeat one more time with fresh water. Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes. Set aside.
• Run a thin knife around the edge of the cake, then remove the springform ring. Use a spatula to transfer the cake to a serving plate (remove the parchment). Remove the candied lemon slices from the syrup with a fork. Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds. Serve with the remaining syrup on the side.

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees.
• Butter and flour two 9-inch cake pans with 1 1/2 inch high sides.
• Whisk flour, sugar, baking soda, salt and spices in large bowl.
• Make well in center of flour mixture.
• Add oil, eggs, milk and vanilla; Whisk just until evenly moistened.
• Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes.
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy.
• Add honey and beat until smooth.
• If frosting is very soft, chill until firm enough to spread.
• Place 1 cake layer, flat side up on a platter.
• Spread 1 cup frosting on cake.
• Top with second layer with flat side down.
• Spread remaining frosting over top and sides of cake.

HONEY LEMON YOGURT CAKE

Steps:

• Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
• Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
• Remove lemon peel and stir in the lemon juice.
• Set pan aside to cool.
• Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
• Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
• Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
• Add remaining butter and yogurt cheese.
• Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
• In another bowl: Beat the egg whites until stiff.
• Add 1/3 to the yogurt batter and gently fold inches
• Carefully fold remaining whites into batter.
• Spread into cake pan and bake for 35 minutes.
• Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.

LEMON-HONEY ALMOND CAKE (KOSHER FOR PASSOVER)

Steps:

• Make syrup: Combine all ingredients in heavy medium saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat and boil 1 minute. Cool.
• Make cake: Preheat oven to 350°F
• Oil 13 x 9 x 2-inch metal baking pan.
• Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
• Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
• Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
• Beat in oil and lemon peel.
• Fold in almond mixture.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes.
• Cut hot cake into 32 squares; leave in pan.
• Drizzle cooled syrup over.
• Let stand until syrup is absorbed, at least 30 minutes.
• Serve warm or at room temperature. (Can be made 2 days ahead.
• Cool, cover and store at room temperature.).

HONEY APPLESAUCE CAKE WITH LEMON OR ORANGE

Steps:

• Prepare a round nine inch cake pan using a baking spray and set aside. Cake: Combine egg, applesauce, honey or honey and brown sugar, butter, vanilla, zest and lemon or orange juice. Whisk until the liquid ingredients are smooth. Combine dry ingredients; Flour, baking soda, baking powder spices and salt. Use a dry whisk to mix evenly. Fold in previously prepared liquid ingredients, mixing until the batter is smooth. Pour batter into the pan and bake in a 350 degree oven for 25 to 30 minutes or until a toothpick comes out clean. Remove and cool. Glaze: Combine the powdered sugar and lemon or orange juice. Mix with a clean whisk until the mixture is smooth. Pour over the cooled cake.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• Directions For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour. For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher. Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs Source: Giada