Honey Lemon Cake Recipe

by | Cakes, Dessert

How To Make Honey Lemon Cakes

A honey lemon cake is the perfect pairing of a hint of sweet but not too much, baked in an adorable beehive tin. Hello you busy bees!

Honey

Having grown up around Middle Eastern food, nearly all things sweet, were sweetened with honey. Honey has a very unique flavor of its own. The plants a bee is attracted to, is what determines what the honey will ultimately taste like. 

Once I bought a honey that had a horrid taste. I looked on the jar to see what flower it was gathering nectar from. It was eucalyptus. Might have been great for a sore throat or cold but not desirable for dessert. Always read the label to see what the bee was gathering from.

Did you know that honey produces hydrogen peroxide naturally? It occurs, in the honey, by an enzyme called glucose oxides, which is added to the plant nectar by bees. It’s why, back in the day, doctors always carried a jar of honey in their home visiting bag. What’s that got to do with cakes? Nothing really, except that I most prefer to cook with ingredients that have interesting properties, like yogurt, which offers healing elements to our intestines. 

Bees And Honey Cakes

The moment frost subsides and new life starts popping up from the ground, after a long winter’s sleep, we start thinking about bees. I have come to enjoy feeding birds, in my yard, just so I can watch their comings and goings, but it’s the bees I find fascinating to watch when flowers begin to bloom. 

The bee, hovering in my cover photo of this honey cake, was a shot I felt lucky to capture while living in Brazil. Flowers blooming nearly all year. Bees have so many plant choices, producing varied flavors, but this bee came to my balcony to visit a flower I had growing in a pot, when there were so many other, more interesting plants for it to choose from. 

This little bee inspired me to make my first honey cake. I found these adorable beehive tins for baking, I just needed to create a honey cake recipe to do them justice. I make these honey cakes every spring, to commemorate its arrival.  

Why Lemon In Honey Cakes?

Lemon is a flavor that marries well with sweets. It seems to enhance the flavors of recipes it gets added to. This honey cake recipe allows the flavor of the honey to stand out and I attribute that to the lemon. It just seems to enhance its flavor. 

Lemon rinds are loaded with oil, naturally. The lemon oil adds just the right amount of balance to make this cake extra moist. Orange rinds would do the same, except the flavor of the orange is more dominant and would detract from the flavor of the honey. So… lemon it is!

Lemon Juice And Zest

Honey Cakes, Winnie The Pooh And Christopher Robin

Having gone to see the Christopher Robin film with my (30 year old), daughter, reminded me just how much I adored Winnie the Pooh, both while growing up and when my children were growing up. The numerous scenes in the film of honey oozing and dripping from here and there, tantalized my appetite to go home and make these honey cakes… yet again. My little dedication to Pooh Bear!

Christopher Robin Film

Ingredients Needed

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Butter
  • Sugar
  • Honey
  • Eggs
  • Milk
  • Lemon juice and zest

Equipment Needed

  • Beehive Muffin tins
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring cup
  • Citrus press
  • Oven

Honey Lemon Cake Recipe

Recipe by Robin DaumitCourse: Cakes, DessertCuisine: American
Servings

12

servings

Honey and Lemon cakes made in a beehive tin.

Ingredients

  • Flour – 2 3/4 cups

  • Baking powder – 1 1/2 teaspoon

  • Baking soda – 1/4 teaspoon

  • Salt – 1/2 teaspoon

  • Butter – 1 cup, softened

  • Sugar – 1/2 cup

  • Honey – 1/2 cup, plus 2 tablespoon for glaze

  • Eggs – 4

  • Milk – 3/4 cup

  • Lemon juice – 2 tablespoon, plus 2 more for glaze

  • Lemon zest – 1 tablespoon

Directions

  • Preheat oven to 325. Grease and flour baking tins.
  • Whisk butter, sugar and 1/2 cup of honey together until blended. Add one egg at a time and whisk until light and creamy. Add the 2 tablespoons of lemon juice and zest. Whisk.
  • Sift the dry ingredients and blend. Slowly add milk and whisk.
  • Place in prepared baking pans and bake for about 20 minutes or until toothpick comes out clean. Cool.
  • Glaze
  • Whisk the remaining lemon juice and honey until well blended.
  • Remove cakes from their pan and drizzle glaze over the cakes. Add a little lemon zest across the tops, if you would like a touch more color and zing!
HoneyCakes
Honey Lemon Cakes
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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Snappy Gourmet
3 years ago

Those are the cutest little cakes! Need to check out that pan.

 
Jeanette
3 years ago

OH my goodness these are SO cute! I think I need to make this! It looks delicious!

 
Megan @ MegUnprocessed

I love that pan! I’ve never seen one like that before.

 
Ally Billhorn
3 years ago

Oh my….super adorable!

 
Toni | Boulder Locavore

These are so cute! I love it!

 
ally
1 year ago

How stinkin’ cute are these, Miss Pea! Love!

 
Robin
1 year ago
Reply to  ally

Love kitchen toys and these have been so much fun to use!!

 
Michele
1 year ago

I’m absolutely in love with these cakelettes, Robin!! They’re SO pretty, and I love your presentation (as always!) 🙂

 

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