Dandelion Honey Lemon Cake (Print View)

Moist cake with floral honey and bright lemon glaze, ideal for teatime or spring occasions.

# What You’ll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1/2 cup dandelion honey
07 - 1/2 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 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 Make It:

01 - Preheat the 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 together butter, dandelion honey, and sugar 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; do not overmix.
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 allow cake to cool in the 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 reach desired consistency, and dandelion honey until smooth.
10 - Drizzle glaze over cooled cake. Let set for 10 to 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The honey creates an impossibly moist crumb that stays tender for days, making it forgiving even if you overbake slightly.
  • Lemon cuts through the floral honey so beautifully that every bite feels both delicate and bright, never cloying.
  • It's sophisticated enough for guests but humble enough to enjoy with afternoon tea in your pajamas.
02 -
  • Dandelion honey is thicker and more strongly flavored than regular honey, so if you substitute another type, use a touch more lemon juice to keep the cake from tasting cloying.
  • Don't skip cooling the cake completely before glazing—warm cake melts the glaze right off and makes it runny instead of creating that pretty glossy finish.
  • Room temperature ingredients are not a suggestion; cold eggs and milk will cause the batter to curdle and separate, leaving you with a dense, uneven cake.
03 -
  • If you can't find dandelion honey at your local grocery store, check farmers markets in spring or order online from specialty honey suppliers; it's worth seeking out for this specific cake.
  • The secret to a moist cake that lasts three days is the combination of both honey and sugar—either one alone won't keep the crumb as tender, so don't try to reduce or substitute just one.
  • A microplane zester creates finer, more evenly distributed lemon zest than a box grater, and the finer pieces distribute better throughout the batter.
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