lemon and Honey is a favorite combination we love! This moist and delicious cake has a fresh pop of lemon flavour but is also very hearty and elegant. perfect for any season and loves by all!
Winter is here, and our lemon tree just keeps on giving. While the nights are longer and the days have less sunshine than I hope for.
But with winter come some of my favorite things, I love baking and trying new recipes in the winter, using the oven as a heating source as well as a place to bake.
This season I enjoy soups, preferably with my amazing gluten-free noodles! for dessert I crave a hearty, sweet and soft buttery cake with hot tea served on the side.
Welcome! I'm Einav
Greetings! I'm delighted that you discovered my little piece of online paradise. Join me as we relish in the comforts of our home centered lifestyle, living naturally, from-scratch cooking, and establishing a home that's a true reflection of who we are. Let's celebrate the everyday beauty of life together!
Why you will love this recipe:
Profesional quality!
This cake is an award winner hands down. everyone who ever tasted feel in love and mase sure to take another piece or two.
Seasonal –
This cake is made lots of ripe lemons. perfect for this season.
Perfect for Hosting – This recipe makes the best hosting recipe
as it is easy to make a big batch, I usually make a double batch and it is always a crowd-pleaser.
Butter Based Cake VS OIL BASED CAKES
Texture and Moisture:
Butter makes a more moist cake due to its high fat content, it makes a rich and buttery cake. oil produces a more tender cake. keeping the cake moist without the butter flavor.
Flavor and Aesthetics:
if prioritizing flavor, you should go for butter. it yields a cake that is flavorful but may be slightly shorter. Oil-based cakes tend to be spongy and very high making them visually appealing.
Temperature Matters:
Room-temperature butter allows more air into the batter resulting in a flavorful and well-risen cake. while Melted butter provides intense flavor. oil can be used in a liquid form- avocado oil and olive oil for example or in a solid form like room temp coconut oil.
In summary, both butter and oil have their merits. If you want a light and fluffy cake, opt for oil. For a moist and delicious cake, choose butter. And now we know why room-temperature butter is prized in cake recipes!
Ingredients list:
- Flour – All Purpose
- Butter – room temp
- Oil
- Eggs
- Honey
- Cream
- Sugar
- Cream Cheese
- Lemon juice
- Lemon zest
- Baking Powder
- Baking Soda
- Salt
TOOLS YOU WILL NEED:
measuring cups
measuring spoons
Mixing Bowl
Mixing Spoon
Mixer or whisk
baking pan
HOW TO MAKE THE BEST lemon and honey cake
STEP 1
Start by mixing the room-temperature butter with a balloon whisk, you can do this step by hand but it will need arm strength
STEP 2
Gradually add the sugar and honey, scraping the sides of the bowl keeping the mixture light and airy
STEP 3
Add a pinch of salt, vanilla extract and lemon zest and lemon juice and mix until completely incorporated and airy
STEP 4
Add the eggs one by one while mixing making sure between each addition the egg is fully incorporated
Step 5
Add the room temperature cream cheese and mix well still with the mixture
Find More Delicious Meal Ideas Straight From The Farmhouse Downstream Kitchen:
Step 6
By hand, mix in the flour, baking powder and baking soda slowly and carefully making sure there are no clumps of flour left but that you don’t beat all the air out
Step 7
Bake at 170c or 340f for 50-60 minutes to s until and toothpick comes out clean with a few light crumbs not doughy/creamy
Step 8
Let cool, serve with a sprinkle of powdered sugar
Storage:
Store in an air-tight container at room tempreture. Eat within 2-3 days for best results.
I hope that you found this information to be helpful and that you enjoy making this amazing lemon and honey cake!
If you try this recipe and love it, I would love it if you could come back and give it 5 stars!
Lemon and Honey cake
Ingredients
- 200 grams butter 7/8 cup
- 70 grams honey 1/4 cup
- 1 tbsp vanilla extract
- 5 tbsp oil (i used olive oil)
- 4 medium eggs
- 2 lemon (zest and juice)
- 200 grams cream cheese 1 cup
- 420 grams flour
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
Step 1
- Start by mixing the room temperature butter with a balloon whisk, you can do this step by hand but it will need arm strength
Step 2
- Gradually add the sugar and honey, scraping the sides of the bowl keeping the mixture light and airy
Step 3
- Add a pinch of salt, vanilla extract and lemon zest and lemon juice and mix until completely incorporated and airy
Step 4
- Add the eggs one by one while mixing making sure between each addition the egg is fully incorporated
Step 5
- Add the room temperature cream cheese and mix well still with the mixture
Step 6
- By hand, mix in the flour, baking powder and baking soda slowly and carefully making sure there are no clumps of flour left but that you don’t beat all the air out
Step 7
- Bake at 170c or 340f for 50-60 minutes to s until and toothpick comes out clean with a few light crumbs not doughy/creamy
Step 8
- Let cool, serve with a sprinkle of powdered sugar
