VANILLA HONEY LEMON CAKE
For the Cake:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
½ cup honey
1 cup granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tbsp vanilla extract
1 cup buttermilk (room temp)
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For the Lemon Syrup (Optional):
¼ cup lemon juice
¼ cup honey or sugar
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For Topping (Optional):
Powdered sugar
Fresh raspberries and lemon slices
Edible flowers for decoration
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Instructions:
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Mix the dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter, honey & sugar:
Beat butter, honey, and sugar together until light and fluffy (about 3–4 minutes).
Add eggs one at a time, then mix in lemon zest, juice, and vanilla extract.
4. Combine wet & dry:
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined.
5. Bake:
Divide batter evenly among pans. Bake for 22–26 minutes or until a toothpick comes out clean. Let cakes cool.
6. (Optional) Brush with syrup:
While cakes are warm, brush layers with lemon syrup for extra flavor and moisture.
7. Assemble:
Stack cake layers with a light lemon glaze, whipped cream, or lemon curd between them, or serve simply dusted with powdered sugar.
8. Garnish:
Decorate with fresh raspberries, lemon slices, and edible flowers. Dust with powdered sugar before serving.
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