Martha Stewart Lemon Honey Cake Recipe
Try this Martha Stewart Lemon Honey Cake Recipe. It is the best way to enjoy a classic sponge cake that features a rich floral sweetness and a sharp citrus finish.
Ingredients
- For the Honey Cake:
- 1/2 cup 1 stick of unsalted butter, softened.
- 1/2 cup of granulated sugar.
- 1/2 cup of high-quality honey clover or wildflower.
- 2 large eggs at room temperature.
- 1 teaspoon of pure vanilla extract.
- 1 1/2 cups of all-purpose flour.
- 1/2 teaspoon of baking powder.
- 1/2 teaspoon of baking soda.
- 1/4 teaspoon of salt.
- 1/2 cup of sour cream or Greek yogurt.
- 2 tablespoons of fresh lemon zest.
- For the Lemon Honey Glaze:
- 1/4 cup of honey.
- 2 tablespoons of fresh lemon juice.
- 1/2 cup of powdered sugar optional for a thicker glaze.
Instructions
Prep the Oven
- Preheat your oven to 175°C. Grease your 9-inch pan and line the bottom with parchment paper for an easy release.
Cream the Base
- In your large bowl, beat the softened butter and granulated sugar until light and fluffy. Pour in the honey and beat for another 2 minutes.
Add the Liquids
- Beat in the eggs one at a time, followed by the vanilla extract and fresh lemon zest. Ensure the mixture is smooth and well-incorporated.
Mix the Dry
- Whisk together the flour, baking powder, baking soda, and salt. Add this to the butter mixture alternately with the sour cream.
Bake to Golden
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes until the top is golden brown and a toothpick comes out clean.
Make the Glaze
- While the cake is baking, combine the honey and lemon juice in a small saucepan. Heat gently until the honey is liquid and thin.
Soak the Cake
- Remove the cake from the oven. While it is still warm, poke small holes over the surface with a skewer and pour half of the glaze over the top.
Final Finish
- Let the cake cool completely on a wire rack. Drizzle the remaining glaze over the top before serving for a beautiful, sticky shine.
Notes
- Choose the honey. Use a high-quality, local honey; the flavor of the honey will be the star of this cake, so choose one you love the taste of.
- Don't over-mix. To keep the cake light and airy, stop mixing as soon as the last streak of flour disappears into the batter.
- Warm glaze. Applying the glaze while the cake is hot allows the lemon and honey to sink deep into the sponge for maximum moisture.
- Zest first. Always zest your lemons before juicing them. The oils in the zest provide the most intense citrus aroma without adding extra liquid.
- Room temperature. Ensure your eggs and sour cream are at room temperature so they emulsify perfectly with the butter and honey.
- Add a garnish. Martha suggests topping the cake with a few thin slices of candied lemon or a sprinkle of dried lavender for a professional look.