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Cake 29/04/2025 00:59

VANILLA HONEY LEMON CAKE

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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