???? Lemon Honey Cake | Moist and Lemony Recipe | Tastiest Honey Cake Ever, You Have to Make This!
All I can say is, my friends and family say this is the most delicious honey cake they've ever tasted. If you have some honey and lemons around, go ahead and make this cake, you will not regret it!
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???? Turn on the subtitles for step-by-step instructions.
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Ingredients for a 6-8 inch (15-20 cm) cake:
- 1,75 cups / 220 grams of all-purpose flour
- 3/ teaspoon of baking powder
- Half teaspoon of baking soda
- 1 teaspoon of salt
- Half teaspoon of ground cardamom
- 1 cup / 240 ml of honey
- Half cup / 120 ml of whole milk
- Half cup / 120 ml of neutral oil (sunflower, canola..)
- 2 large eggs, room temperature
- 3/4 cup / 150 grams of brown sugar
- Finely grated zest from 1 lemon
- A dozen of goldenberries for decorating (or similar tangy berries)
Ingredients for the lemon curd:
- 2 large eggs
- 3 egg yolks
- 3/4 cup / 150 grams of granulated sugar
- Half cup / 120 ml of fresh lemon juice (usually from 3 lemons)
- 7 oz / 200 grams of cream cheese, room temperature
*Step-by-step guides*
Make the cake:
- Preheat oven to 325°F / 165°C. Coat two cake pans (6-8 inch/15-20 cm) with cooking spray / oil. Line with parchment paper, then coat the parchment paper with cooking spray / oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom.
- In another medium bowl, whisk together half cup / 120 ml of honey, the milk, and oil.
- In a large bowl, use an electric mixer to whisk the eggs, brown sugar and lemon zest. Whisk on high-speed until until thickened, for about 2-3 minutes.
- Reduce speed and slowly add honey mixture, beat until combined.
- Reduce speed to low and gradually incorporate the flour mixture until the batter is smooth.
- Divide the batter evenly between 2 prepared cake pans. Bake in a preheated oven (325°F/165°C) for about 25-30 minutes, or until a tester comes out clean.
- Place the cake pans on a wire rack to cool. Eventually remove the cakes from pans and let cool completely.
Make the lemon curd:
- In a saucepan, combine eggs, egg yolks, sugar and lemon juice.
- Cook on high heat, whisking constantly, until thickened (about 1-2 minutes).
- Remove from heat and whisk in cream cheese, one tablespoon at a time.
- Strain mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract all the liquids.
- Cover the lemon curd with plastic wrap, pressing the wrap directly onto surface of the curd. Refrigerate for at least 2 hours, until cold inside and out.
Assemble the cake:
- Using a serrated knife, trim top of cakes to level. Split each cake in half horizontally to obtain 4 layers.
- Place a cake bottom on a cake stand. Spread 1-2 tablespoons of honey over top.
- Spread half cup / 120 ml of lemon curd over top, stopping slightly short of edges.
- Top with another cake layer, cut-side up. Spread 1-2 tablespoons of honey and half cup / 120 ml of lemon curd.
- Repeat the procedure for the remaining layers. When spreading lemon curd over the final layer of the cake, make sure the curd goes all the way to the edges. Swirl lemon curd as desired.
- Decorate with goldenberries or similar tangy berries.
- Refrigerate for at least 3 hours before serving, or ideally overnight. Drizzle with honey just before serving. Serve with coffee or tea!
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Timestamps
00:00 Lemon honey cake
00:20 Making the cake
03:28 Lemon curd
05:22 Assembling the cake
08:00 Serving the cake
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#lemoncurd
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
Cardamom Cake with Coffee Buttercream
This cardamom cake with coffee buttercream is a total dream. The cake is spiced, fluffy, simple to make, and topped with the best coffee frosting. It's one of my favorites for a birthday, dinner party, or any get-together!
Full Recipe |
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Pistachio, Lemon, & Cardamom Cake by Touch of Spice
This cake is super moist and easy to make. If you can’t find pistachios, you could use walnuts instead but you won’t get the beautiful green dust.
For the cake:
2 sticks soft butter
1 cup sugar
3 eggs
1 cup ground salted pistachio
1 cup ground almonds
1 tbsp maple syrup
1 tbsp lemon juice
1 tsp lemon rind
½ tsp ground cardamom
1 cup flour
For the icing:
1 cup icing sugar
2-3 tbsp lemon juice
Mix butter and sugar until fluffy. Beat in 3 eggs one at a time.
Blend in pistachios, almond, maple syrup, lemon juice, rind, cardamom.
Fold in flour
Spread into a greased & lined cake pan
Bake at 350F for 40 minutes
Once completely cool, spread on icing
Sprinkle with ground pistachio
Refrigerate, slice, and serve.
CARDAMOM CAKE
Cardamom, sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. Wikipedia
This is a simple homemade cake with flavour and beautiful aroma you can't resist.
Grab any tea, coffee or juice of your choice and enjoy with your family and friends.
ingredients
flour
butter
salt
sugar
Baking powder
eggs
milk
orange juice
orange zest
for glaze
Maple syrup
honey
Cardamom powder
Enjoy
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Tune is not for commercial purposes.