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Honey Lemon Cake

Honey Lemon Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup honey
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup plain whole-milk yogurt, at room temperature
  • 2 tbsp fresh lemon juice
  • 1/2 cup powdered sugar
  • 1 to 2 tbsp fresh lemon juice (for glaze)
  • 1 tbsp honey (for glaze)

Method
 

  1. Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment. Beat butter and sugar until pale and fluffy, about 3 minutes.
  2. Beat in eggs one at a time, then mix in honey, lemon zest, and vanilla.
  3. Whisk flour, baking powder, baking soda, and salt. Stir yogurt and 2 tbsp lemon juice together. Add dry ingredients and yogurt mixture alternately to the batter, starting and ending with flour. Mix just until combined. Scrape into the pan.
  4. Bake for 45 to 52 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
  5. Whisk powdered sugar, 1 tbsp honey, and 1 tbsp lemon juice until smooth, adding more juice as needed. Drizzle over the cooled cake, let set 10 minutes, and serve.

Notes

If you glaze the cake while it is still slightly warm, the glaze will thin out and soak in more, giving you a subtler sweetness. For a thicker, more visible drizzle, make sure the cake is fully cool before glazing. The baked loaf freezes well unglazed; glaze it the day you plan to serve.