Dandelion Honey Lemon Cake (Printable)

A moist cake blended with floral honey and lemon glaze, perfect for spring gatherings or teatime enjoyment.

# What you'll need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon fine sea salt
05 - 0.5 cup unsalted butter, room temperature
06 - 0.5 cup dandelion honey
07 - 0.5 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 0.5 cup whole milk, room temperature
11 - 2 tablespoons lemon zest
12 - 2 tablespoons freshly squeezed lemon juice

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon dandelion honey

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream butter, dandelion honey, and sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into prepared cake pan and smooth the top surface.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, lemon juice added gradually to desired consistency, and dandelion honey until smooth.
10 - Drizzle glaze over cooled cake and let set for 10 to 15 minutes before slicing and serving.

# Expert Tips:

01 -
  • The honey creates moisture that keeps the cake tender for days, so it's actually better the next day.
  • It feels fancy and tastes like spring, but the technique is straightforward enough that you won't stress.
  • One cake feeds a crowd, and it's vegetarian without feeling like you've compromised on anything.
02 -
  • Overmixing the batter after adding the flour will make your cake tough and dense, so mix just until the streaks of flour disappear.
  • Room temperature ingredients make a profound difference—cold eggs and milk won't incorporate properly, leaving you with a lumpy batter that bakes unevenly.
03 -
  • Zest your lemons before you juice them, and use a microplane for the most fragrant, delicate zest that won't taste bitter.
  • If your glaze is too thick, add lemon juice a few drops at a time; if it's too thin, whisk in a bit more powdered sugar until you reach that perfect pourable consistency.
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