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–+ servings
Slice of warm Honey Cake topped with vanilla ice cream, sliced almonds, and honey drizzle.

Honey Cake

A soft, buttery Honey Cake topped with sliced almonds and soaked in a warm lemon honey syrup. Serve it warm with vanilla ice cream, whipped cream, or extra honey.
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Prep Time 20 minutes
Cook Time 45 minutes
rest time 45 minutes
Total Time 1 hour 50 minutes
Servings: 10
Course: Dessert
Cuisine: western
Calories: 376
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Honey Cake
  • 1 cup all-purpose flour 150 g
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter softened (225 g)
  • ⅔ cup honey 225 g
  • 4 large eggs at room temperature
  • 3 tablespoons full-fat milk slightly warmed (45 ml)
  • 1 pinch orange zest optional
  • ⅓ cup sliced almonds 35 g
  • Honey Syrup
  • ⅔ cup honey 225 g
  • ¼ cup water 60 ml
  • ¾ teaspoon lemon juice
  • Optional Toppings
  • Vanilla ice cream
  • Whipped cream
  • Toasted sliced almonds
  • Extra honey

Equipment

  • 8-inch round cake pan
  • Parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Electric hand mixer
  • Wooden spoon
  • Rubber spatula
  • Small saucepan
  • Skewer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Whisk the flour, baking powder, and salt in a small bowl.
  3. Beat the butter and honey for 3 minutes until creamy and lighter in texture.
  4. Add one egg and stir with a wooden spoon until mostly combined. Add one-quarter of the flour mixture. Repeat until all eggs and flour are used.
  5. Stir in the warm milk and orange zest until the batter is thick and smooth.
  6. Transfer the batter to the prepared pan. Smooth the top and sprinkle with sliced almonds.
  7. Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 30 minutes.
  9. While the cake rests, simmer the honey and water for 5 minutes. Add lemon juice and simmer for 2 more minutes. Cool for 10 minutes.
  10. Poke about 30 holes in the cake using a skewer.
  11. Pour the warm honey syrup over the cake in four additions, allowing each amount to soak in before adding more.
  12. Rest for 15 minutes, then serve warm with ice cream, cream, almonds, or extra honey.

Nutrition

Calories: 376kcalCarbohydrates: 48gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 115mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 38gVitamin A: 673IUVitamin C: 1mgCalcium: 56mgIron: 1mg

Notes

  • The photo must show 4 eggs because the recipe uses 4 eggs.
  • Use honey with a flavor you enjoy because it is the main flavor.
  • Butter should be soft but not oily or melted.
  • The batter can look slightly curdled while adding eggs; this is normal.
  • Do not pour all the syrup at once.
  • Keep the cake in the pan while soaking it with syrup.
  • Warm leftover slices before serving.

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