Honey Lemon Cake - Mandy's Recipes

Ingredients

1.5 cups or 24 tablespoons of flour
10 tablespoons of honey
6 tablespoons of oil
3 eggs
2 tablespoons of lemon zest
3 tablespoons of lemon juice
2 teaspoons of baking soda
A pinch of salt

Instructions

Preheat oven to 180°C. Mix oil and honey. Add eggs one at a time. Stir in lemon zest and juice. Fold in flour, baking soda, and salt. Bake for 25-30 minutes if you're using a round cake pan. Cooking time varies depending on what you're using.

Glaze

2 tablespoons of yogurt (or Greek yogurt for a thicker glaze)
2 tablespoons of lemon juice
A little bit of lemon zest

Mix yogurt and lemon juice with lemon zest and drizzle over the cooled cake. If you're using a wider pan or simply would like more, then maybe do 3 or more tablespoons. You can also add powdered or granulated sugar or more honey.

Tips

Make sure your eggs and yogurt are at room temperature because cold eggs can cause the oil and honey mixture to seize or separate, leading to an uneven bake.

Once you fold in the flour, stop as soon as you see no more white streaks because overmixing develops the gluten in the flour, which will turn your delicate lemon cake into something more like a loaf of chewy bread.

Since honey browns much faster than sugar, if you notice the top of the cake getting dark brown before the 20-minute mark, loosely tent a piece of aluminum foil over the top to protect it while the center finishes cooking.

When measuring your flour, don't scoop it directly with the measuring cup because that packs it down. Instead, spoon the flour into the cup and level it off with a knife. Or if you don't have a cup and are using a tablespoon, level it off from the spoon with a knife. Too much flour will make this very dry.

Prepare the pan anyhow especially because of the amount of honey, I suggest the grease and flour method.