Description
Indulge in the delightful taste of Lemon Honeycomb Cake, a light and buttery bundt-style dessert that perfectly marries the zesty notes of fresh lemon with the sweetness of honey. This cake is ideal for any occasion, whether it’s a birthday celebration, an afternoon tea party, or simply a sweet treat at home. The unique honeycomb texture adds visual appeal and makes it a delightful centerpiece for your dessert table. With its refreshing flavor and simple preparation, this recipe is perfect for bakers of all skill levels. Enjoy slices warm or cold, topped with fresh berries or a drizzle of lemon glaze for an extra burst of citrus goodness.
Ingredients
Scale
- 360 g (3 cups) cake flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 226 g (1 cup) butter, softened
- 300 g (1½ cups) sugar
- 4 large eggs
- 245 g (1 cup) yogurt
- 1 tbsp grated lemon rind
- 1 tsp vanilla
- 63 g (3 tbsp) honey
- 54 g (1 cup) confectioners’ sugar
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 180°C (350°F). Grease a bundt pan.
- In a bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by yogurt, lemon rind, vanilla, and honey; mix until combined.
- Gradually add dry ingredients to wet mixture; stir until just combined.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool in the pan briefly before transferring to a wire rack. Drizzle with lemon glaze if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 26g
- Sodium: 204mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 62mg