Homemade Honey Lemon Cake Recipe

Jump to Recipe

This honey lemon cake is perfect for those who love the vibrant and comforting blend of the sweetness of honey with the citrusy touch of lemon.

Moist and incredibly simple to prepare, this honey lemon cake it’s the perfect homemade cake for any day of the week. With just a handful of ingredients, this cake offers a rich flavor and a cozy aroma that fills your kitchen in minutes. Is one of my go-to cake recipes when I want something simple, quick, and absolutely delicious for a cozy breakfast with the family.

It’s a wonderfully fluffy homemade cake that bakes in just 25 minutes, and its flavor and texture always delight anyone who tries it! Best of all, it’s incredibly easy to prepare! Simply mix all the ingredients in a bowl, bake, and enjoy this delicious and moist honey lemon cake with the whole family! Your kids will love it!

Here are some quick and easy breakfast ideas for the busiest days of the week: Cinnamon cookies, Strawberry jam, Apple pancakes or these Homemade milk muffins!

Slice of honey lemon cake on a plate

INGREDIENTS FOR HONEY LEMON CAKE

Here you'll find all the ingredients needed to make this honey lemon cake recipe:

Eggs - Provides structure and moisture and help the cake rise.
All-purpose flour - Give consistency to the cake and is the base of the batter.
Granulated sugar and honey - Sweetness and flavor.
Lemon zest and lemon juice - Adds a fresh flavor to the cake batter, which makes all the difference.
Greek yogurt - Greek yogurt or plain yogurt. Makes the cake moist and fluffy.
Cinnamon powder - Adds color and flavor to the cake.
Baking powder - Rising agent.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this homemade honey lemon cake recipe.

HOW TO MAKE HONEY LEMON CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust the inside of the pan with some flour.

Step 2: Using a hand mixer, beat on medium speed the sugar, eggs and lemon zest until obtain a homogeneous mixture.

Pour the yogurt, lemon juice, honey and the cinnamon powder. Beat until it's well incorporated, about 1 to 2 minutes.

Add the flour and the baking powder and beat until obtain a slightly creamy batter.

Step 3: Scrape down the sides and up the bottom of the bowl with a rubber spatula.

Step 4: Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).

Step 5: When the cake is done, remove it from the oven and allow to cool for 25 to 30 minutes inside the pan.

Step 6: Remove from the pan and place the cake onto a wire rack or serving dish. Allow to cool completely and serve.

HONEY LEMON CAKE TIPS

Use these two techniques to know when a cake is done:

Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.

Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.

Some of our techniques to make a moist cake:
1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake.
2. Add oil instead of butter. Oil keeps cakes moist for longer periods.
3. Don't overmix the batter. Mix until just combined.
4. Don't overbake the cake. Overbaking dries out the cake.
5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.