This honey lemon cake is soft, tender, and full of bright citrus flavor with a touch of natural sweetness from honey. Finished with a simple lemon glaze, it’s the perfect cake to enjoy with a cup of tea or as a light dessert.
If you love bright, citrus-forward lemon recipes, this honey lemon cake is sure to become a new favorite. Made with simple ingredients, it has a soft, tender crumb and a rich flavor thanks to the butter, which gives it a slightly different taste than my lighter lemon cake made with oil.
This version isn’t the one made famous on Meghan Markle’s Netflix show, it’s my own take, finished with a thick lemon glaze much like the one I use on my lemon yogurt cake. Simple, citrusy, and sweetened with honey, it’s the kind of cake that’s perfect for a spring brunch or sunny afternoon treat.
Ingredient Notes
- Flour: Cake or pastry flour gives the cake a soft, fine crumb and delicate texture.
- Butter: Adds richness and flavor while keeping the cake moist.
- Milk: Whole or 2% milk helps create a tender batter and balances the honey’s sweetness.
- Honey: The star ingredient. Choose a mild, good-quality honey so the flavor shines without overpowering the lemon.
- Lemon zest and juice: Fresh zest adds bright citrus aroma, while lemon juice brings tangy freshness to the batter.
- Egg yolk: Enriches the batter and gives a golden color.
- Vanilla extract: Rounds out the flavors and enhances the natural sweetness.
- Baking powder: Helps the cake rise light and fluffy.
- Salt: Just a pinch to balance the sweetness.
- Lemon glaze: Made with powdered sugar, butter, and fresh lemon juice for a smooth, tangy finish.
How to Make Honey Lemon Cake
To start, warm milk and butter together in a small pot until the butter melts and the mixture is hot but not boiling. Set aside to cool slightly.
In a large bowl, whisk together flour, baking powder, salt, and lemon zest. Make a little well in the center and add the honey, egg yolk, lemon juice, vanilla, and the cooled milk mixture. Beat for about a minute, just until the batter is smooth.
Pour the batter into a prepared round cake pan and bake until a toothpick comes out clean. Cool in the pan for 20–30 minutes before moving to a rack.
While the cake cools, whisk together the powdered sugar, butter, and lemon juice for the glaze.
Drizzle it over the top once the cake has cooled, then slice and enjoy!
tips for success
- Use fresh lemon. Bottled juice can taste dull or even slightly bitter—freshly squeezed gives the best bright citrus flavor.
- Choose a mild honey. A lighter honey lets the citrus shine, while stronger varieties can overpower the lemon.
- Make your own cake flour. If you don’t have it, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift well before using.
- Don’t overmix. Beat the batter just until smooth to keep the crumb soft and tender.
- Check for doneness. Every oven is different, so start checking around 30 minutes using the toothpick method, if it comes out clean, the cake is ready.
- Cool before glazing. If the cake is too warm, the glaze will soak in instead of setting on top.
Serving Suggestions
This honey lemon cake is delicious on its own, but it also pairs beautifully with a few simple extras. Try serving it with fresh berries, a dollop of whipped cream, or alongside a cup of tea or coffee. It also makes a lovely addition to a spring brunch table or an afternoon dessert spread.
Variations
- Simple finish. Instead of the lemon glaze, brush cake with a light lemon syrup or simply dust with powdered sugar. Add a sprinkle of fresh lemon zest or handful of raspberries on top.
- Elegant presentation. For a more decorated cake, try one of my frostings or glazes, such as cream cheese frosting, for a rich finish.
- Extra lemon flavor. For even more citrus punch, rub lemon zest into a couple of tablespoons of granulated sugar before adding it to the batter. If you try this, you may want to slightly reduce the honey to keep the sweetness balanced.
- Butter swap. You can replace the butter with olive oil for a slightly lighter texture and a subtle fruity flavor that pairs well with the honey and lemon.
Moist, bright, and beautifully fragrant, this Honey Lemon Cake is sure to become a new favorite — if you bake it, let me know how it turns out!
- ⅓ cup + 1½ tablespoons milk (2% or whole milk)
- ½ cup butter (softened)
- 2 cups cake / pastry flour
- 1½ teaspoons baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
- 1 tablespoon lemon zest
- ⅓ cup +1½ tablespoons honey
- 1 large egg yolk
- 1-2 tablespoons lemon juice
- 1 teaspoon vanilla extract
LEMON GLAZE
- 1 cup powdered / icing sugar
- 1 tablespoon butter (softened)
- 2 tablespoons lemon juice
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Pre-heat oven to 350F/180C. Grease and flour or spray an 8-9 inch round cake pan.
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In a small/medium pot add the milk and butter, heat until hot but not boiling and butter has melted. Let cool.
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In a large mixer add the flour, baking powder, salt and zest, make a well in the middle add the honey, yolk, lemon juice, vanilla and cooled milk mixture. Beat one minute until combined. Pour into the prepared cake pan and bake for approximately 35 minutes, test with a toothpick for doneness. Let cool 20 -30 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar or drizzle with a lemon glaze before serving. Enjoy!
How to store the Honey Lemon Cake
Store the cake covered at room temperature for 1–2 days, or in the refrigerator for up to 4–5 days. Bring it back to room temperature before serving for the best texture.
The cake (without glaze) freezes well. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
Calories: 346kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 110mg | Potassium: 144mg | Fiber: 1g | Sugar: 27g | Vitamin A: 450IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 0.5mg | Phosphorus: 105mg
recipe FAQs
An 8–9 inch round cake pan works best for even baking and presentation. You could also use a square pan if you prefer easy slicing, or even mini cake pans for individual servings, just keep an eye on the baking time, since smaller cakes will bake more quickly.
Fresh, unwaxed lemons give the brightest flavor and the most fragrant zest. Meyer lemons are a little sweeter and less tangy, while regular lemons (like Eureka or Lisbon) give that classic citrus punch.
Store the cake covered at room temperature for 1–2 days, or in the refrigerator for up to 4–5 days. Bring it back to room temperature before serving for the best texture.
Yes, the cake (without glaze) freezes well. Wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
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