Lemon Honey Cake
FROM our friends at
Lemon Frosting with Honey
- Two 8-ounce packages cream cheese, at room temperature
- ½ cup (one stick or 113g) unsalted butter, at room temperature
- 2 ½ cups confectioners sugar
- 1 tablespoon finely grated lemon zest, 1-2 medium lemons worth
- ¼ cup fresh lemon juice
- pinch of salt, or to taste
- Yellow food coloring, optional
- 3 Tablespoons Honey, for drizzling
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1-1/2 cups granulated sugar
- 3/4 cup vegetable oil or unsalted butter, melted
- 3 tablespoons fresh grated lemon zest (about 3 medium lemons worth)
- 4 eggs
- ¼ cup milk
- ½ cup fresh lemon juice
- 2 Tablespoons honey
- 2 teaspoons vanilla extract
1. Make the Cake: Preheat the oven to 350° F. Line the bottom of a two 8-inch cake pans with parchment circles.
2. In a large bowl, whisk together the flour, baking powder, and salt for at least 20 seconds to make sure they are fully combined. Set aside.
3. In another bowl, beat together the sugar, oil, and lemon zest. Beat in the eggs until everything is light and fluffy. Then beat in the milk, lemon juice, honey, and vanilla extract. Slowly stir in the mixed dry ingredients into the batter. Mix until just combined. Divide the batter between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
4. Make the Frosting: In large bowl, beat the cream cheese until smooth. Add the butter, confectioners sugar, lemon zest, lemon juice and salt. Cream together all the ingredients until smooth and creamy. Optional- if desired beat in a few drops of yellow food coloring to achieve more yellow colored frosting.
5. Assemble the Cake: If needed, trim the top off the baked cake layers to create flat surfaces. Place one cake layer on a serving platter or stand. Spread a layer of frosting on top. Place the next cake layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, or until firm.
6. Frost the sides and top of the cake with the remaining frosting. Drizzle with honey and serve. The cake is best served at room temperature (your Thermador wine column’s Presenter’s Shelf is a perfect place to keep the cake delicately chilled until close to serving time).