LEMON HONEY CAKE
This rustic cake is infused with the tastes of honey, lemon, and a hint of ground cardamom, like a flavorful cup of tea. Four layers of cake-made tender and moist with oil (in place of butter), milk, honey, and brown sugar-are brushed with more honey, then spread with a satiny-smooth filling that's a cross between lemon curd and cream-cheese frosting (for the best of both). We topped ours with a piece of honeycomb, but a drizzle of honey is just as buzzworthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 18
Steps:
- Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
- In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
- Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
- Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
- Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
- Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
- Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.
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Shaun Villafana
[email protected]This is the best lemon cake I've ever had! The flavor is amazing and the texture is perfect.
alesan gill
[email protected]This cake is so easy to make and it always turns out perfect! I've made it several times for different occasions and it's always a hit.
Will Coffey
[email protected]I'm not a fan of lemon desserts, but I thought I'd give this cake a try anyway. I'm glad I did, because it was actually really good!
shahadat hossine shuvo
[email protected]This cake is perfect for a summer party! It's light and refreshing, and the lemon flavor is very refreshing.
Cotoi Alexandru Calin
[email protected]I added a bit of lemon zest to the batter and it really enhanced the lemon flavor.
Jackey stiglingh
[email protected]I didn't have any honey on hand, so I substituted maple syrup instead. The cake still turned out great!
Lucia Guterres
[email protected]The cake turned out a bit dry, but I think that was because I overbaked it slightly.
arjun hamal
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect for someone who loves sweet desserts.
Habib Marouane
[email protected]I'm not a big fan of honey, but I still really enjoyed this cake. The lemon flavor is very prominent and the cake is very moist.
Siniko Mbambo
[email protected]I love the glaze on this cake! It gives it a nice shiny finish and adds a bit of extra sweetness.
Anowar Hossain
[email protected]This is my new favorite lemon cake recipe! It's so easy to make and always turns out perfect.
Ayan Ismail
[email protected]I made this cake for a party and it was a hit! Everyone loved the flavor and the texture.
Abdul rahman Ansari
[email protected]This cake is so moist and fluffy! The lemon flavor is subtle and the honey adds a nice sweetness.
Shakila Rehman
[email protected]I'm not usually a fan of lemon desserts, but this cake changed my mind! It's the perfect balance of sweet and tart.
Nusrat Shifa
[email protected]I was craving something sweet and tangy, and this cake hit the spot! The glaze is the perfect finishing touch.
Dunbar Zombe
[email protected]The recipe is easy to follow and the cake turned out perfectly! I love the combination of lemon and honey.
tamim Is
[email protected]This cake has a delightful burst of lemon flavor and the honey adds a touch of sweetness. The texture is moist and fluffy, and the glaze gives it a nice shiny finish.