Description
A tender and fragrant Honey Bee Love Cake made with golden sponge, honey syrup, and a citrus glaze. Perfect for tea time, brunch, or a sweet romantic dessert.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ¼ cup honey (for batter)
- ⅓ cup honey (for syrup)
- 2 tablespoons water (for syrup)
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
- Optional: Edible flowers for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8 or 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt together.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in honey and vanilla extract.
- Alternate adding the dry ingredients and milk into the wet mixture, mixing gently until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- While the cake is still warm, heat ⅓ cup honey and 2 tablespoons water until thin. Poke small holes in the cake and pour the syrup evenly on top.
- Let the cake cool completely before preparing the glaze.
- Mix powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
- Garnish with edible flowers if desired. Slice and serve.
Notes
- Make sure the cake is fully cooled before glazing.
- Use good-quality honey for the best flavor.
- To make ahead, bake a day in advance and store covered at room temperature.
- Optional lemon zest can be added for extra brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 27g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: honey cake, easy cake recipe, romantic dessert, love cake, tea cake