For the Secret Recipe Club this month, I was assigned Nayna’s blog Simplyfood. She lives in the UK which automatically makes me intrigued since I’ve never been to Europe, and her blog has tons of unfamiliar to me recipes so I had lots of fun looking through them. I haven’t been doing a ton of baking lately, so I really wanted to find something sweet to make and eat for dessert, and when I came across this Lemon and Honey Cake, I was sold!
Contrary to it’s name, it doesn’t have a strong honey flavor, though I think if you added more honey to the recipe in place of some of the sugar, it’d work great. Honey and lemon is definitely a fantastic combo – especially in a cake!
I added extra lemon zest, because I really wanted that strong lemon flavor to come through, and it definitely did. I also added a simple glaze in addition to the honey syrup, using more powdered sugar so it sat on top of the cake instead of soaking into it.
The resulting cake had a fine crumb, loads of lemony flavor, and was nice and moist. While this recipe does have a lot of oil in it, the oil really lends itself to creating a soft, tender cake. I really loved this recipe. My favorite lemon cake of all time comes from Ina Garten, and uses copious amounts of sugar, lemon, eggs and butter, but this one was right up there in terms of taste and texture! I served it plain and loved it that way. Kevin had his heated up a bit, and he enjoyed it that way too. I think it’d be lovely served with fresh berries and a dollop of whipped cream. The perfect summer dessert!
Honey Lemon Cake
3/4 cup canola oil
Zest from 2-3 lemons (I used 3)
2 tablespoons lemon juice
280 grams (10 ounces) honey greek yogurt (like Chobani)
350 grams (1 1/2 cups) granulated sugar
300 grams (2 1/4 cups plus 2 tablespoons) self-rising flour
Pinch of salt
2 tablespoons lemon Juice
2 tablespoons honey
3 tablespoons powdered sugar
1 cup powdered sugar
2-3 tablespoons lemon juice
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease a 9-inch bundt pan and set aside.
1) In a large bowl, whisk the eggs, oil and sugar until well incorporated. Add the yogurt, lemon juice and lemon zest, and whisk again.
2) Sift the flour over the wet ingredients, add a pinch of salt, then fold gently to incorporate.
3) Pour the batter into your prepared pan, and smooth the top. Bake in preheated oven for 40-45 minutes, until set and golden brown, and a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10 minutes in the pan. While cooling, prepare the glaze.
4) In a small saucepan, heat lemon juice, honey and powdered sugar over low heat, just until the sugar melts. Remove from heat and set aside.
5) Invert cake onto serving plate, and poke holes evenly over the top with a skewer. Pour prepared syrup evenly over the cake, and let cool completely.
6) If using a glaze, combine all glaze ingredients in a small bowl and mix until completely combined and the mixture is smooth. Add just enough lemon juice to create a pour-able glaze. Pour over completely cooled cake, let set, and enjoy!
Leave a Reply