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The Best Honey Lemon Drizzle Cake for TWO

This 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 perfect for honey & lemon lovers.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake, Dessert
Keyword: Honey Lemon Cake, Lemon Cake
Servings: 6 8 slices
Author: kanthi

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.