The Best Honey Lemon Drizzle Cake Recipe for Two!! This melt-in-your-mouth Honey Lemon Drizzle Cake is absolutely irresistible as it’s buttery, lemony, and moist! With sweet honey lemon syrup drizzled over top, this cake is the perfect treat for honey & lemon lovers.
Best Honey Lemon Drizzle Cake
Recipe for Two!!
I love both lemon desserts and honey desserts, so I thought why not combine the two in one cake? You will fall in love with this recipe as it’s simple to make and perfect for any occasion. And it comes together in a few simple steps.
If you love small cake recipes (6 inches or 15 cm)*, this is a great recipe for you. It’s a little treat for yourself when you need a little something sweet. It’s also a perfect cake for two to celebrate something special or just to enjoy together. And you can also make it for small gatherings or gifting to friends on their special day!
Here you’ll find an easy-to-follow recipe with a step-by-step guide, helpful info, and top tips. I hope you will try the recipe and enjoy ‘Honey Lemon Drizzle Cake’ as much as I do!!
Amazing Small Cake Recipe
I baked it in a rectangular loaf pan (20 x 8 x 5 cm). But, you can also bake it in a 15 cm (6-inch) round cake pan. It can be sliced into 6-8 slices, making about 2-8 servings. Your serving size depends on how big or small you cut your cake.
Ingredients For Making
Honey Lemon Drizzle Cake
Here are the ingredients you’ll need to make this recipe. For the quantities of each ingredient, check out the printable recipe card at the bottom of the post.
- Flour – I used cake flour. The cakes made with cake flour are softer in comparison to cakes made with all-purpose flour. You can use all-purpose flour but the texture will be different.
- Butter – Use softened butter at room temperature as it will cream easily. When you press into it, your finger leaves a dent. Do not use too softened butter which is greasy or oily.
- Sugar – I reduced the sugar in the batter as I also added 2 tablespoons of honey. And we also drizzle the cake with honey lemon syrup after baking it.
- Eggs – Use room-temperature eggs as they incorporate into the batter easily. I used large eggs. One large egg with a shell weighs around 60 to 65 grams.
- Baking powder – Make sure to use fresh baking powder for the best result.
- Salt (optional) – I like to add a pinch of salt to my cake batters. It brings out the other flavors in the cake.
- Honey – I recommend using pure natural honey for the best flavor.
- Lemon Juice – You will need lemon juice to make both the batter and syrup. Use freshly squeezed lemon juice for the best flavor. But, you can also use bottled lemon juice if you don’t have fresh lemons.
- Lemon Zest – Adding a teaspoon of lemon zest is highly recommended to enhance the lemon flavor in this cake. It’s easier to zest a lemon before juicing. So make sure to zest first.
Tips for Making the Best
Honey Lemon Drizzle Cake
Preparation
- Take the eggs out of the fridge before you start making the batter. Place them on the counter for about 30 minutes or so.
- To bring them to room temperature quickly, place them in a warm water bowl (not hot water). This should not take longer than 5 minutes.
- Take the butter out of the fridge before you start making the batter. Place them on the counter for 15 to 30 minutes.
Making the batter
- Make sure to cream the butter and sugar until it’s light and fluffy.
- First, lightly beat the eggs in a small bowl. Add the egg mixture one tablespoon at a time and beat until it just disappears into the batter. But do not over-beat.
- Alternate adding the dry ingredients with the wet ingredients, beginning and ending with the dry ingredients.
- Add the flour mixture in three additions while adding the honey-lemon mixture in two additions.
- Avoid over-mixing the cake batter after adding the flour as it’ll lead to a tough and rubbery cake.
Baking
- Avoid over-baking the cake.
- Cover the cake with foil for the final 15 minutes if the cake is browning too quickly.
storing Suggestions
- Cool completely before storing. You can store the whole cake or leftovers at room temperature. Keep them in an airtight container after wrapping them with plastic wrap.
- You can freeze the whole cake as well as individual slices for about 3 months. Wrap the whole cake (or individual slices separately) with plastic wrap and then transfer them to a freezer-safe bag.
- Bring the cake to room temperature before serving. Do not thaw frozen cake in the microwave or oven as it will dry out and the taste will change.
The Best Honey Lemon Drizzle Cake
(Step-by-Step Recipe)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time 1 hour
Baking Pan
20 x 8 x 5 cm rectangular pan/loaf pan or 15 cm (6-inch) round pan
Ingredients
For the Batter
100 g unsalted butter, at room temperature
60 g sugar
2 large eggs, at room temperature
110 g cake flour, sifted
1 teaspoon baking powder
Pinch of salt, optional
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons honey
For Honey Lemon Syrup
1 tablespoon fresh lemon juice
3 tablespoons honey
Instruction
Lightly grease a 20 x 8 x 5 cm rectangular pan. You can also use a 6-inch or 15-cm round pan. Butter the pan and line it with parchment paper. Preheat the oven to 180°C.
Sift together the flour, baking powder, and salt (3 times).
Whisk the eggs lightly in a small bowl.
Place the softened butter into a large mixing bowl. First, slightly beat the butter with a wooden spoon or a spatula before beating it with your hand mixer.
Beat the butter with a hand mixer on medium speed until light and fluffy, about 3 minutes.
Add the sugar about 1 tablespoon at a time.
Beat until light and fluffy, about 5 minutes.
For best results, scrape down the sides and bottom of the bowl with a spatula a few times. Do this as needed before the creaming process is finished.
Continue beating until you get a light and fluffy mixture.
First, slightly beat the eggs in a separate bowl. Add the egg mixture about 1 tablespoon at a time.
Add the egg mixture one tablespoon at a time. Beat for a few seconds just until it disappears into the batter before adding the next one. But make sure not to over-beat.
Add the dry ingredients alternating with the wet ingredients, beginning and ending with the dry ingredients. That means; half the dry, the wet, the rest of the dry. Continue to fold/mix them in until each addition is fully incorporated before adding the next.)
First, add 1/2 of the flour mixture and lemon zest. Fold gently until everything is combined.
Mix the lemon juice and honey in a small bowl and then mix in.
Finish by folding in the last 1/2 of the flour mixture.
Your cake batter is ready.
Pour the batter into the prepared pan. Reduce the temperature to 170°C and bake for about 35 to 40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Let the cake cool in the pan for 10 minutes. Remove from the pan and then gently turn it out onto a wire rack with a plate underneath it.
Now, make the honey lemon syrup. Mix the honey and lemon juice in a small bowl to make a runny syrup. To soften the honey, microwave it inside a heat-resistant microwaveable bowl for about 15 seconds.
Slowly, spoon half of the syrup over the warm cake and let it soak in.
Allow to cool completely before cutting into slices and serving with tea or coffee.
THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld
The Best Honey Lemon Drizzle Cake for TWO
Equipment
- 20x 8 x 5 cm loaf pan (rectangular pan) or 15 cm (6-inch) round pan
Ingredients
For the Cake Batter
- 100 g unsalted butter at room temperature
- 80 g sugar
- 2 large eggs at room temperature
- 110 g cake flour sifted
- 1 teaspoon baking powder
- 1/8 teaspoon salt optional
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons honey
For Honey Lemon Syrup
- 1 tablespoon fresh lemon juice
- 3 tablespoons honey
Instructions
- Lightly grease a 20 x 8 x 5 cm rectangular pan. You can also use a 6-inch or 15-cm round pan. Butter the pan and line it with parchment paper. Preheat the oven to 180°C
- Sift together the flour, baking powder, and salt.
- Place the softened butter into a large mixing bowl. First, slightly beat the butter with a wooden spoon or a spatula before beating it with your hand mixer.
- Beat the butter with a hand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the sugar about 1 tablespoon at a time. Beat until light and fluffy, about 5 minutes.
- For best results, scrape down the sides and bottom of the bowl with a spatula a few times. Do this as needed before the creaming process is finished.
- First, lightly whisk the eggs with a fork in a separate bowl. Add the egg mixture about 1 tablespoon at a time. Beat until well combine before adding the next one. But make sure not to over-beat.
- Add the dry ingredients (flour) alternating with the wet ingredients (honey and lemon), beginning and ending with the dry ingredients. (First half the dry, then the wet, then the rest of the dry. Continue to fold/mix them in until each addition is fully incorporated before adding the next.)
- Add 1/2 of the flour mixture and lemon zest. Fold gently until everything is combined.
- Mix the honey and lemon in a small bowl and mix in the honey-lemon mixture. Finish by folding in the last 1/2 of the flour mixture. Your cake batter is ready.
- Pour the batter into the prepared pan. Reduce the temperature to 170°C and bake for about 35 to 40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Let the cake cool in the pan for 10 minutes. Remove from the pan and then gently turn it out onto a wire rack with a plate underneath it.
- Now, make the honey lemon syrup. Mix the honey and lemon juice in a small bowl to make a runny syrup. To soften the honey, microwave it inside a heat-resistant microwaveable bowl for about 15 seconds.
- Slowly, spoon half of the syrup over the warm cake and let it soak in.
- Allow to cool completely before cutting into slices and serving with tea or coffee.
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