Vanilla Honey Lemon Cake
Vanilla Honey Lemon Cake is a delightful dessert that brings together the sweet notes of honey and vanilla with the refreshing zing of lemon. This cake is perfect for any occasion, whether you’re celebrating a special event or just treating yourself to something delicious. With its moist texture and light flavors, it’s sure to please everyone.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. Firstly, it combines wholesome ingredients that not only taste great but also offer a comforting appeal. Honey adds a natural sweetness, while lemon brightens the flavor profile, making it a delightful dessert for all seasons. Additionally, it’s an easy recipe to follow, making it perfect for both novice and experienced bakers. Finally, this cake looks beautiful when garnished, making it perfect for gatherings or serving to guests.
How to Make Vanilla Honey Lemon Cake
Making Vanilla Honey Lemon Cake is straightforward. Follow these easy steps to create a moist and flavorful cake that you will love.
Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (180ml) honey
- 3/4 cup (150g) granulated sugar
- 4 large eggs
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk
- For the Lemon Syrup (optional):
- 1/4 cup (60ml) lemon juice
- 2 tbsp honey
- For Garnish:
- Powdered sugar (to dust)
- Fresh raspberries
- Lemon slices
- Edible flowers (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter, honey, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- Gradually add the flour mixture, alternating with the buttermilk, starting and ending with flour. Mix until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- For the optional lemon syrup, combine lemon juice and honey in a small saucepan over low heat until the honey is dissolved.
- Once the cakes are cooled, drizzle with lemon syrup if desired.
- Dust with powdered sugar and decorate with raspberries, lemon slices, and edible flowers before serving.
How to Serve Vanilla Honey Lemon Cake
To serve Vanilla Honey Lemon Cake, simply slice it into wedges and place it onto individual plates. You can enjoy it plain or dressed up with a sprinkle of powdered sugar, fresh raspberries, and lemon slices. For extra flavor, drizzle some lemon syrup over each slice.
How to Store Vanilla Honey Lemon Cake
Store any leftover Vanilla Honey Lemon Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. For the best taste, let it come to room temperature before serving again.
Tips to Make Vanilla Honey Lemon Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter.
- Measuring Flour: Spoon the flour into the measuring cup rather than scooping directly to avoid packing it down.
- Check for Doneness: Since oven temperatures can vary, check the cake a few minutes before the cooking time is up.
Variation
You can add poppy seeds for a nice crunch or substitute some of the honey with maple syrup for a different flavor. Additionally, you can include a layer of lemon curd between the cake layers for added lemony goodness.
FAQs
1. Can I use different types of flour?
You can try using whole wheat flour for a healthier option, but it may affect the cake’s texture.
2. Is it possible to make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it wrapped tightly. Just frost it on the day you plan to serve it.
3. Can I freeze this cake?
Absolutely! Wrap slices of the cake in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months.
