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Perfect Golden Lemon Honey Layer Cake with Vanilla Cream Cheese Frosting

lemon honey layer cake - featured image
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A moist and tender golden cake infused with honey and lemon zest, layered with a smooth vanilla cream cheese frosting that balances sweetness and tanginess perfectly.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (12 g) baking powder
  • ½ teaspoon (3 g) salt
  • ¾ cup (170 g) unsalted butter, softened
  • ½ cup (170 g) honey, raw or mild-flavored
  • ¾ cup (150 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 large lemons
  • 3 tablespoons (45 ml) fresh lemon juice
  • 2 teaspoons (10 ml) pure vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter, honey, and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
  5. Alternately add dry flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix gently just until combined, folding in any flour pockets with a rubber spatula.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For frosting, beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and optional lemon zest.
  9. Place one cake layer on serving plate. Spread a generous layer of frosting on top. Add second cake layer and frost top and sides evenly.
  10. If frosting is too soft, chill briefly before frosting. Use an offset spatula for smooth or rustic finish.

Notes

Do not overmix batter to avoid tough crumb. Use room-temperature eggs and milk for smooth batter. Chill frosting if too soft before applying. Use mild-flavored honey to avoid overpowering lemon. For gluten-free version, substitute flour with 1:1 gluten-free blend and add xanthan gum if needed. For vegan adaptation, use dairy-free cream cheese and butter alternatives, almond or oat milk, and flax eggs.

Nutrition

Keywords: lemon cake, honey cake, layer cake, cream cheese frosting, vanilla frosting, easy cake recipe, moist cake, lemon dessert

Find it online: https://chrisfeasts.com/perfect-golden-lemon-honey-layer-cake-recipe-easy-5-step-vanilla-cream-cheese-frosting-tutorial/