Honey Lemon Cake with Candied Lemons

Honey Lemon Cake with Candied Lemons

Posted by Mimi on 20th Mar 2018

We added the Honey Lemon Sweet Cream Pie in a Jar to our menu last spring and it has been super popular. So, I decided to make this flavor into a Sandwich Cookie last week, and we had an overwhelming response at the bake shop. Customers came in the next day and I could almost see tears in their eyes when I told them I didn't have the same cookies as yesterday, specifically the Honey Lemon Sandwich Cookies. You can find those cookies here if you want to order them online. So, when I made Candied Lemons the other day I decided I would make a Honey Lemon Cake because we seem to have a following for this flavor combination. This is a perfect cake for spring or even for Easter!

Honey Lemon Cake | Makes 2 Layer 6" Cake


  • 1 stick (113 grams) organic salted butter, softened
  • 57 grams (2 heaping Tablespoons) organic raw honey
  • 113 grams (1/2 cup) organic cane sugar
  • 1 teaspoon organic vanilla extract
  • 2 organic large eggs
  • 1/2 cup organic heavy whipping cream
  • 170 grams (1 cup + 3 Tablespoons) Bob’s Red Mill all natural cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon organic cinnamon


  • 1 1/2 sticks (170 grams) organic salted butter, softened
  • 340 grams (Heaping 2 1/3 cups) organic powdered sugar, sifted
  • 30 g. (1 Tablespoon + 1 teaspoon) organic raw honey
  • 1 teaspoon organic vanilla extract

First, make Candied Lemons (find the recipe here).

Preheat oven to 350 degrees.

Line two 6” cake pans with parchment paper (or flour and butter).

In the bowl of your stand mixer fitted with the paddle attachment, add the butter, honey, sugar and vanilla extract. Mix on low until combined and there are no butter chunks.

In a separate bowl, add the cake flour, baking powder, salt and cinnamon and whisk together.

Add the eggs and heavy whipping cream to the mixing bowl with the butter mixture. Then pour the flour mixer over the top. Mix on low until combined. Scrape down the sides of mixer and mix again on medium until you have a smooth cake batter.

Divide the cake batter evenly into each cake pan, about 285 grams each.

Bake for 22-27 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled and are removed from the cake pans, start the frosting.

In the bowl of your stand mixer fitted with the paddle attachment, add the butter, powdered sugar, honey and vanilla extract. Mix on low until combined, then speed mixer up to high for at least 1 minute or until light and fluffy.

Place the first cake layer on a cake stand or spinner and put a generous amount of frosting on and spread it evenly. Top with the second cake layer and crumb coat the cake. Find a tutorial on how to crumb coat here.

Once the cake is crumb coated, frost it smooth and place Candied Lemons on the sides and top, or anywhere you want!

Drizzle a little bit of honey on top.

Store in a cake dome.

Gluten Free - Just substitute the cake flour for 170 grams (1 cup + 1 Tablespoon + 1 teaspoon) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend

High Altitude - Follow the recipe exactly as noted!

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