Lemon Honey Cake
This Lemon Honey Cake is everything you want in a citrus-forward cake. Made with plenty of lemon zest and lemon juice for a bright flavor, olive oil to keep it moist, and honey as one of the main sweeteners. It's full of citrusy flavor and not too sweet, a perfect cake for any time of day or occasion (afternoon tea? end of day sweet treat? birthday celebration? dinner party?). I recommend serving on a plate with a swipe of jam.
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Servings: 10 slices
Ingredients
- ¼ cup granulated sugar
- 2 teaspoon lemon zest
- 4 large eggs
- ½ cup honey
- ½ cup olive oil
- 2 tablespoon fresh lemon juice
- 2 teaspoon vanilla extract
- 1 ¼ cup flour
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
Honey lemon syrup
- ¼ cup honey
- 2 tablespoon water
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F.
- Combine the lemon zest and sugar. In a large bowl, combine the lemon zest and sugar by pinching them together with your hands to release the lemon flavor into the zest.
- Whisk in the eggs. Crack the eggs into the bowl with the sugar and whisk vigorously until well combined and foamy.
- Whisk in the remaining wet ingredients. Pour the olive oil, honey, lemon juice, and vanilla into the same bowl. Whisk to combine.
- Add the dry ingredients. Sprinkle the flour, baking powder, and kosher salt in an even layer on top of the wet ingredients. Whisk until just combined – some lumps remaining are okay.
- Bake. Pour the cake batter into a greased and lined 8x8 round cake pan. Tap the pan gently on the table to help release any air bubbles. Carefully transfer to a preheated 350°F oven for 25 minutes and bake until golden brown on top and a tester comes out clean.
- Make the lemon syrup. While the cake bakes, in a small saucepan, combine the honey, water, and lemon juice. Warm over medium heat and cook for just a few minutes until all combined.
- Top with lemon syrup. When the cake comes out of the oven (still in the pan), let it sit for about 5 minutes. Then carefully and slowly spoon the lemon syrup over top (or brush using a pastry brush). Let it cool the rest of the way in the pan.
Nutrition Estimate
Calories: 278kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 323mg | Potassium: 61mg | Fiber: 1g | Sugar: 26g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg