How To make Honey Lemon Cake

Very Soft & Moist Lemon Pound Cake From Scratch

I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????

???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

???? Printable Recipe + Written Steps


???? The tools/ingredients I used/mentioned today:
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Stand mixer

1.5 QT loaf pan


???? Other simple cake recipes:
Lemon Madeleines

Vanilla Sponge Cake

Chocolate Sponge Cake


???? Other moist cake recipes:
Strawberry Cream Cake

Chocolate Banana Cake

Fluffy Vanilla Roll Cake


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Amazing Lemon Cake Recipe

Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.

RECIPE:

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Cottagecore Lavender honey lemon cake

Ingredients:
- ½ cup of unsalted butter 125g
- 1 ½ cup of flour 180g
- ¼ cup of brown sugar 50g
-¼ cup of honey 75g
-3 eggs
- 1 squeezed lemon
- 1tsp of baking powder
-1 tsp untreated dried lavender
- a pinch of salt
Preparation:
- Preheat the oven to 180 ° C.
-In a saucepan, heat the lemon juice with dried lavender flowers over low heat and leave to infuse off the heat

-cream the butter with the sugar until you get a creamy texture, Then add the honey and a pinch of salt.

- Incorporate the eggs with mixing between each addition.

- Once cooled, drain the lemon juice to remove the flowers and pour it into the preparation.
-Sift the flour over it and mix all together with a spatula.

- Pour the dough into a buttered cake mold or use parchment and bake for about 45 minutes.

- Remove from the oven, let cool before unmoulding and let cool completely before eating.
Bon appétit ❤️


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Reverse Engineering a Spanish Honey Lemon Drizzle Cake

A few years back, in a little cafe/restaurant in Spain, I bought a cup of coffee and an amazing piece of crusty-topped cake flavoured with honey and lemon. I'm going to try to recreate that cake today.

For all I know, the cake I ate and enjoyed might be the unique recipe of the single place I happened to stumble into, but if anyone knows a more authentic recipe for this, please let me know. It was in Andalusia - either Seville or Granada, but I cannot recall which (I remember a lot about both of those places, but this particular memory is overwhelmed by the cake alone)

Ingredients:
For the cake:
250g Self raising flour
100g Caster sugar
Pinch of salt
125g butter or vegetable baking fat
3 large eggs
150g honey
Grated or scraped zest of one lemon
(approx) 100ml Mild olive oil
Additional flour for dusting

For the drizzle:
100g honey
Lemon juice (I used about 50ml, but this cake could easily stand more)

Lemon Cake Recipe, Lemon Curd

The lemon cake recipe (16cm)

* Lemon curd
1 whole egg
2 egg yolks
60g sugar
zest of 1 - 2 lemon
60g lemon juice
cook under low heat for about 8 minutes until thick

* Lemon poppy seed sponge cake
3 eggs
80g sugar
1 tsp vanilla extract
90g cake flour
7g poppy seeds
25g butter
25g milk

* Mascarpone cream filling
150g mascarpone cheese
40g sugar
350ml cold heavy cream

* Lemon syrup
75ml hot water
10g sugar
10g lemon juice

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Thyme Honey and Lemon Mini Syrup Cakes Recipe

I'm sharing with you how to make these Thyme Honey and Lemon Mini Syrup Cakes.
Thyme and Honey Candle
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If you would like to learn how to make these syrup cakes then just follow this thyme honey and lemon mini syrup cakes recipe.


Get the full recipe for these Mini Syrup Cakes

More Gluten Free Recipes

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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THYME HONEY AND LEMON MINI SYRUP CAKES RECIPE

Ingredients

2 Sticks | 1 Cup | 225g Butter
½ Cup | 60g Icing Sugar | Powdered Sugar
4 Eggs
1 tsp Vanilla
¼ Cup Honey
1 Cup | 100g Ground Almonds
1 Cup | 185g Semolina
2 tsp Baking Powder
½ tsp Salt
1 tsp Lemon Zest

½ Cup | 100g Granulated Sugar
2 Tbsp Honey
Lemon Peel
3-4 Springs of Thyme
½ Cup | 125ml Water

Instructions

In a mixing bowl cream together the butter and sugar until light and fluffy. Add the eggs in one at a time, beating well in between each addition until they are fully combined. Add in the honey and vanilla and mix until combined.
In a seperate bowl measure out the dry ingredients, the ground almonds, semolina, baking powder, salt and lemon zest. Mix until combined.
Pour the dry ingredients into the bowl with the wet and use a wooden spoon to fold everything together until well combined.
Divide the batter between 6 mini loaf tins and bake in a 180C|350F oven for 20-25 minutes or until golden brown and a skewer inserted into the center comes out clean.
While the cakes are baking add the sugar, honey, lemon, thyme and water into a small saucepan and simmer over low heat for 10 minutes.
Remove the cakes from the oven. Using a skewer, pierce holes through each cake and pour over the syrup. Place the cakes back into the oven for 10 minutes to absorb up all of the syrup.
Cool on a cooling rack before serving with a dollop of yoghurt.

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MY FAVORITE COOKING EQUIPMENT

Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender

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CAMERA EQUIPMENT I USE

CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE

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