What kind of honey works best for honey lemon cake?

Use a mild, floral honey like clover, orange blossom, or wildflower. Stronger honeys, like buckwheat, may overpower the lemon flavor. Choose one you enjoy the taste of by itself it will come through in the cake.

Can I make honey lemon cake gluten-free?

Yes, you can substitute a 1:1 gluten-free baking blend for the all-purpose flour. Look for one that includes xanthan gum or binders to help the cake hold together well.

Why did my honey lemon cake sink in the middle?

A cake might sink if the oven temperature is too low, the batter is overmixed, or the cake is underbaked. Make sure to preheat your oven, measure accurately, and test doneness with a toothpick before removing from the oven.

Can I add poppy seeds or other mix-ins?

Absolutely. A tablespoon of poppy seeds, a sprinkle of chopped pistachios, or a handful of blueberries all pair wonderfully with honey and lemon. Fold them in gently right before pouring the batter into your pan.

Honey Lemon Cake Recipe – Simple, Moist & Zesty Treat

Name: Honey Lemon Cake That’s Moist, Zesty, and Simple to Make
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 2 large eggs; ½ cup natural honey; ½ cup Greek yogurt; ⅓ cup olive oil; Zest of 2 lemons; 2 tbsp fresh lemon juice; 1 tsp vanilla extract (optional)

Ingredients

Scale

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

2 large eggs

½ cup natural honey

½ cup Greek yogurt

⅓ cup olive oil

Zest of 2 lemons

2 tbsp fresh lemon juice

1 tsp vanilla extract (optional)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, whisk eggs, honey, yogurt, lemon juice, zest, olive oil, and vanilla.

4. Fold dry ingredients into wet until just combined.

5. Pour into pan and smooth the top.

6. Bake for 30–35 minutes or until golden and toothpick comes out clean.

7. Cool for 10 minutes in pan, then transfer to a wire rack.

8. Optional: brush top with warm honey and lemon glaze.

Notes

Use mild honey for balanced sweetness.

Let cake rest overnight for deeper flavor.

Store airtight at room temp for 3 days or freeze up to 1 month.

Author: Luca Moretti
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 140mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: honey lemon cake, lemon dessert, simple cake