Honey and Lemon Cake with Honey Buttercream
This honey and lemon cake is a moist and zesty cake that you can make with flour, baking powder, salt, butter, sugar, eggs, lemon zest, lemon juice, honey, and icing sugar. The cake is filled and frosted with a honey buttercream, which adds a creamy and sweet touch. The cake is also decorated with some lemon slices and honey drizzles, which make it look and taste amazing..
RECIPES
1/4/20242 min read
Honey and Lemon Cake with Honey Buttercream
This honey and lemon cake is a moist and zesty cake that you can make with flour, baking powder, salt, butter, sugar, eggs, lemon zest, lemon juice, honey, and icing sugar.
The cake is filled and frosted with a honey buttercream, which adds a creamy and sweet touch. The cake is also decorated with some lemon slices and honey drizzles, which make it look and taste amazing.
Ingredients
For the cake:
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 tsp baking powder
A pinch of salt
Zest and juice of 2 lemons
4 tbsp honey
For the buttercream:
150g unsalted butter, softened
300g icing sugar
2 tbsp honey
1 tbsp lemon juice
For the decoration:
1 lemon, thinly sliced
2 tbsp honey
Instructions
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line two 20cm round cake tins with baking paper.
To make the cake, cream the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour, baking powder, and salt over the egg mixture and fold in with a spatula.
Stir in the lemon zest and juice and the honey until well combined. Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25 to 30 minutes, or until a skewer inserted in the centre comes out clean.
Leave the cakes to cool slightly in the tins, then transfer to a wire rack to cool completely.
To make the buttercream, beat the butter in a medium bowl with an electric mixer until smooth and creamy.
Gradually add the icing sugar, beating well until light and fluffy. Beat in the honey and lemon juice until well combined.
To assemble the cake, place one cake layer on a cake stand or a plate. Spread some of the buttercream over the top, and place the other cake layer on top.
Spread the remaining buttercream over the top and sides of the cake, smoothing it with a spatula or a knife. Arrange the lemon slices on top of the cake, and drizzle some honey over them. Refrigerate the cake until the buttercream is set, then slice and serve. Enjoy your honey and lemon cake! 🐝
