Lemon Cake + Honey Buttercream Recipe

This past year I was lucky enough to become Insta-friends with ORZ raw honey. We did a trade—my handcrafted caramels for her organic honey. I couldn’t wait to use it in a dessert. I wanted something that would really highlight the natural flavor of the honey—and this buttercream recipe does exactly that. I paired it with a tender lemon cake which balances the sweetness perfectly. Good, quality honey really makes a difference and lets the flavor shine. This makes an ideal tea party or brunch cake—I wouldn’t think twice about eating it for breakfast either with a hot cup of tea. The honey buttercream can be used on other cake or cupcake flavors as well—it would be amazing on a dark chocolate cake.


honey buttercream


3 sticks unsalted butter, softened

5 cups powdered sugar

2 tablespoons organic raw honey

4-5 tablespoons heavy cream


Whip softened butter and honey with a mixer until combined. Add powdered sugar slowly, alternating with tablespoons of heavy cream. Beat on medium-high speed until light and fluffy. Add more or less cream to achieve a spreadable consistency.


lemon cake


1 stick unsalted butter, softened

1 cup sugar

1 whole egg + 2 yolks

2 tablespoons fresh lemon juice

1 tsp lemon zest

1/2 cup milk

1-1/4 cups flour

2 tsp baking powder

1/8 tsp salt


Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. With a mixer, beat the butter and sugar until fluffy. Add the whole egg followed by the yolks and mix until combined. Then add the lemon juice and zest. In a small bowl, combine the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the batter until all is incorporated well. Don’t over mix to ensure a tender cake. Bake for 30 minutes or until toothpick inserted into the center comes out clean. Remove cake from pan and cool before frosting.

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