Honey Lemon Cake With Candied Lemons

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.


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-inch Cake


Batter

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 plus 3 tablespoons) Bob’s Red Mill all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon organic cinnamon


Frosting

1 1/2 sticks (170 grams) organic salted butter, softened

340 grams (Heaping 2 1/3 cups) organic powdered sugar, sifted

30 grams (1 tablespoon plus 1 teaspoon) organic raw honey

1 teaspoon organic vanilla extract


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

Preheat oven to 350°F degrees.

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

In the bowl of a 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 30 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 a 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 for up to 3 days.


Gluten Free - Replace the cake flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend


High Altitude - Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.

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