VelvetHoney Lemon Cake
Inspired by techniques from King Arthur.
A tender lemon cake made with cake flour, ground almonds and yoghurt, finished with a warm honey and lemon glaze. Creamed butter gives it a light crumb, while honey in the batter and glaze brings a rounded sweetness against the citrus.
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Method
- 1
Prepare the tin. Heat the oven to 180 °C (160 °C fan). Use the 5 g butter to grease the base and sides of a 23 cm round cake tin.
- 2
Mix the dry ingredients. Weigh the cake flour and almond flour into the medium bowl. Whisk in the baking powder, baking soda and salt until evenly mixed.
- 3
Cream the butter and sugar. In the large bowl, beat the 113 g room-temperature butter with the sugar until pale and fluffy. Scrape down the bowl with the spatula so no dense butter remains at the bottom.
- 4
Add the eggs and flavourings. Beat in the eggs one at a time, allowing 1-2 min of beating for each and scraping the sides and base of the bowl between additions. Finely grate in the lemon zest, then beat in the cake's honey, vanilla and lemon oil.
- 5
Finish the batter. Stir in the flour mixture in three batches, alternating with the yoghurt in two batches, so flour goes in first and last. Spread the batter evenly in the prepared tin.
- 6
Bake and turn out. Bake for 30-35 min, until the cake is deep golden and a tester pushed into the centre comes out clean. Wearing oven gloves, lift the tin out and leave the cake in it for 10 min, then turn it out onto the wire rack.
- 7
Make the glaze. Put the glaze's honey, cold butter and lemon juice in the small saucepan over medium-low heat. Warm until the butter has melted, stirring until the glaze is smooth.
- 8
Glaze and cool. Brush the glaze over the cake while it is still warm. Leave it to cool completely, then transfer to a serving plate and cut into 8 slices.
Storage
Store leftover cake well wrapped at room temperature for up to 3 days, or freeze well wrapped for up to 3 months.
Free sugars
Free sugars: 29.9 g per serving
59.8 % of the 50 g daily maximum · 119.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- oven
- 23 cm round cake tin
- kitchen scales
- measuring spoons
- medium mixing bowl
- large mixing bowl
- whisk
- electric hand mixer
- flexible spatula
- fine grater
- cake tester or toothpick
- oven gloves
- wire cooling rack
- small saucepan
- pastry brush
- serving plate
- knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 412 kcal |
| Protein | 6.6 g |
| Carbohydrate | 50.9 g |
| of which sugars | 31.8 g |
| of which free sugars | 29.9 g |
| Fat | 21.6 g |
| of which saturates | 10.5 g |
| Fibre | 1.4 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
