Vanilla Honey Lemon Cake
Ingredients
For the Cake:
2½ cups (312g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
¾ cup (180ml) honey
¾ cup (150g) granulated sugar
4 large eggs
2 tbsp lemon zest (from about 2 lemons)
¼ cup (60ml) fresh lemon juice
1 tbsp pure vanilla extract
1 cup (240ml) buttermilk
For the Lemon Syrup (optional):
¼ cup (60ml) lemon juice
2 tbsp honey
For Garnish:
Powdered sugar (to dust)
Fresh raspberries
Lemon slices
Edible flowers (optional)
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Instructions
1. Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans or a rectangular pan.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter & sweeteners:
Beat butter, honey, and sugar until light and fluffy (about 3–4 minutes).
4. Add wet ingredients:
Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
5. Combine & mix:
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix just until smooth.
6. Bake:
Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool.
7. Optional syrup:
Warm lemon juice and honey together. Brush onto warm cake layers for extra moisture and flavor.
8. Assemble:
Stack and layer the cakes (optionally with a thin lemon glaze or frosting), dust with powdered sugar, and top with raspberries and lemon slices.