Description
A rich and moist cake made with wildflower honey, perfect for tea time or dessert. This cake is simple to make yet full of floral flavor and natural sweetness.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup wildflower honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of salt
- 1/2 cup milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream butter and wildflower honey together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving, optionally drizzling with extra honey or dusting with powdered sugar.
Notes
- Substitute regular honey if wildflower honey is unavailable, though the flavor will differ slightly.
- For added texture, fold in chopped nuts or dried fruit.
- This cake stays moist for several days due to the honey content.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Wildflower Honey Cake, Honey Cake Recipe, Moist Honey Cake, Floral Honey Cake, Easy Cake Recipe