BEST! Honey Lemon Drizzle Cake (For TWO) - Joy of Eating the World (2024)

Honey Lemon Drizzle Cake! This melt-in-your-mouth Honey Lemon Drizzle Cake is absolutely irresistible as it’s buttery, lemony, and moist! With sweet honey lemon syrup drizzled over top, this cake is the perfect treat for honey & lemon lovers.

Honey Lemon Drizzle Cake

I love both lemon desserts and honey desserts, so I thought why not combine the two in one cake? You will fall in love with this recipe as it’s simple to make and perfect for any occasion. And it comes together in a few simple steps.

If you love small cake recipes (6 inches or 15 cm)*, this is a great recipe for you, a little treat for yourself when you need a little something sweet. It’s also a perfect cake for two to celebrate something special or just to enjoy together. And you can also make it for small gatherings or gifting to friends on their special day!

Here you’ll find an easy-to-follow recipe with step-by-step pictures, helpful info plus top tips. I hope you will try the recipe and enjoy ‘Honey Lemon Drizzle Cake’ as much as I do!!

How many servings are in this cake?

This small-size honey lemon cake can be sliced into 6-8 slices, making about 2-8 servings. Serving size is totally up to you depending on how big or small you cut your cake.

*I baked this honey lemon cake in a non-stick rectangular (20 x 8 x 5 cm) or loaf pan. But you can also bake it in a 15 cm (6-inch) round pan.

Ingredients

Here are the ingredients you’ll need to make this recipe. For the quantities of each ingredient, check out the printable recipe card at the bottom of the post.

Flour

I used cake flour. The cakes made with cake flour are softer and lighter in comparison to cakes made with all-purpose flour. If you replace cake flour with all-purpose flour, the texture will be different.

Butter

Room-temperature butter will cream easily. Room-temperature butter is soft, so when you press into it, your finger leaves a dent, but make sure not to use too soft butter which is greasy or oily.

Sugar

I reduced the sugar in the batter as I also added 2 tablespoons of honey. And we also drizzle the cake with honey lemon syrup after baking it.

Eggs

Use room-temperature eggs as they incorporate into the batter easily.

Baking powder

Baking powder is a chemical leavening agent that causes the batter to rise when baked. Make sure to use fresh baking powder for the best result.

Salt (optional)

Adding salt is optional but I like to add a pinch of salt to my cake batter as it brings out the other flavors in the cake.

Honey

I recommend using pure natural honey for the best flavor.

Lemon Juice

You will need lemon juice to make both the batter and syrup. Use freshly squeezed lemon juice for the best flavor.

Lemon Zest

Adding a teaspoon of lemon zest is highly recommended to enhance the lemon flavor in this cake. It’s easier to zest a lemon before juicing, so make sure to zest first.

Tips for the Best Honey Lemon Drizzle Cake

Preparation

• Take the eggs out of the fridge before you start making the batter and place them on the counter, for about 30 minutes or so.
• You can quickly bring them to room temperature by placing them in a bowl and covering them with just warm water (not hot water) for about 5 minutes.
• Bring the butter to room temperature before you start making the batter.

Making the batter

• Cream the butter and sugar until it’s light and fluffy.
• Add the eggs one tablespoon at a time and beat until the yolk just disappears into the batter.
• Avoid over-mixing the cake batter as it’ll lead to a tough and rubbery cake.
• Alternate adding the dry ingredients with the wet ingredients, beginning and ending with the dry ingredients.
• Add the flour mixture in three additions while adding the honey-lemon mixture in two additions.

Baking

• Avoid over-baking the cake.
• Cover the cake with foil for the final 15 minutes if the cake is browning too quickly.

storing Suggestions

Cool completely before storing. You can store the whole cake or leftovers at room temperature for about 2 days in an airtight container after wrapping them with plastic wrap.

You can freeze the whole cake as well as individual slices for about 3 months. Wrap the whole cake (or individual slices separately) with plastic wrap and then transfer them to a freezer-safe bag.

Bring the cake to room temperature before serving. Do not thaw frozen cake in the microwave or oven as it will dry out and the taste will change.

The Best Honey Lemon Drizzle Cake
(Step-by-Step Recipe)

Baking Pan

20 x 8 x 5 cm rectangular pan/loaf pan or 15 cm (6-inch) round pan

Ingredients

For the Batter
100 g unsalted butter, at room temperature
60 g sugar
2 large eggs, at room temperature
110 g cake flour, sifted
1 teaspoon baking powder
Pinch of salt, optional
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons honey

For Honey Lemon Syrup
1 tablespoon fresh lemon juice
3 teaspoons honey

Instruction

Lightly grease a 20 x 8 x 5 cm rectangular pan (6-inch or 15 cm round pan) with butter and line it with parchment paper.

Gather the ingredients.

Sift together the flour, baking powder, and salt.

Whisk the eggs lightly in a small bowl.

Place the softened butter into a large mixing bowl. First, slightly beat the butter with a wooden spoon or a spatula before beating it with your hand mixer.

Beat the butter with a hand mixer on medium speed until light and fluffy, about 3 minutes.

Add the sugar about 1 tablespoon at a time.

Beat until light and fluffy, about 5 minutes.

For best results, scrape down the sides and bottom of the bowl with a spatula a few times as needed before the creaming process is complete.

Continue beating until you get a light and fluffy mixture.

Add the slightly beaten eggs about 1 tablespoon at a time.

Beat until well combined before adding the next one.

Alternate adding the dry ingredients with the wet ingredients, beginning and ending with the dry ingredients. Add 1/3 of the flour mixture and lemon zest. Mix just until combined.

Now, mix in half of the honey lemon mixture and then add in another 1/3 of the flour mixture.

Then mix in the rest of the honey lemon mixture and finish by adding in the last 1/3 of the flour mixture.

Your cake batter is ready.

Pour the batter into the prepared pan. Reduce the temperature to 170°C and bake for about 35 to 40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Let the cake cool in the pan for 10 minutes. Remove from the pan and then gently turn it out onto a wire rack with a plate underneath it.

Now, make the honey lemon syrup. Mix the honey and lemon juice in a small bowl to make a runny syrup. To soften the honey, microwave it inside a heat-resistant microwaveable bowl for about 15 seconds.

Slowly, spoon half of the syrup over the warm cake and let it soak in.

Allow to cool completely before cutting into slices and serving with tea or coffee.

Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworldor@joyofeatingtheworld

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