Lemon, Honey and Almond Cake

Honey,Lemon and Almond Cake

Honey, Lemon and Almond Cake

I don’t bake very often, but once in awhile, I have an insatiable craving to bake a cake. (Probably from gazing at so many of my blogging friends’ masterpieces.) So when my buddy Sharon decided to visit from the valley last week, I jumped on the occasion to make this one. I have really been enjoying the Donna Hay magazines, being completely wowed by the photography and enticing variety of recipes. I found this recipe in the Oct./Nov. 2014 issue. True to her recipes, this cake was a winner. The sweet richness from the almond meal is brightened by the generous amount of lemon juice and rind in the cake. I had never heard of topping a cake with long strips of lemon rind, while being baked, but this really punches up the flavour. Top with extra honey and a citrusy glaze to transport you to dessert heaven, and make you overjoyed that you made this cake! (Well, Sharon was anyway!)

DSC_9039

I am arriving at Fiesta Friday a bit late today, with my tangy – sweet creation in hand. Angie, our host from The Novice Gardener, has moved our weekly soirée to a new venue. We are all excited that we now have a space where we can kick up our heels, virtually; and not have to worry what the neighbours are saying when we party until the wee hours of the morning. If you haven’t yet joined this delicious virtual blog party, please come and check it out! We always love newcomers!

Use a good quality honey for the nicest flavour.

Use a good quality honey for the nicest flavour.

Lemon, Honey and Almond Cake

Ingredients:

peel of 3 lemons, in 3 – 4 inch strips

1/3 cup boiling water

180 g unsalted butter, softened

¾ cup superfine sugar

¾ cup honey, plus extra for drizzling

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

4 eggs

I cup all-purpose flour, sifted

1 ½ teaspoons baking powder, sifted

2 ½ cups ground almonds

¾ cup icing sugar, sifted

Method:

Preheat oven to 325°.

Place the lemon peel and water in a small bowl and allow to stand for 10 minutes or until the lemon has softened. Drain, reserving the water.

Place the peel in the base of a lightly greased, shallow 26cm round cake tin, lined with baking paper, and set aside.

Place the butter, sugar, ¼ cup of the honey and the lemon rind in the bowl of an electric mixer and beat for 8 – 10 minutes until pale and creamy. Scrape down the sides of the bowl and add the lemon juice and eggs, one at a time, beating well after each addition. Add the flour, baking powder and almond meal and beat on low until just combined.

Spoon the batter into the prepared tin and spread evenly. Bake for 40 – 45 minutes until cooked, and tested with a skewer.

Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Place a tray under the rack and drizzle the cake with the remaining honey. While the cake is cooling, place the icing sugar and 1 tablespoon of the reserved lemon water in a bowl and stir until combined. Drizzle the lemon glaze and the extra honey over the cake and serve warm.

Serves 6 – 8.

Drizzle with extra honey and a citrusy glaze. Yum!

Drizzle with extra honey and a citrusy glaze. Yum!

 

76 Responses to “Lemon, Honey and Almond Cake”

  1. Hilda

    That is my kind of cake! Looks fabulous, and love the flavours. Using the rinds in strips is something I must try. Have a lovely weekend.

    Reply
    • chefjulianna

      Thanks so much, Hilda! It is always fun to learn new things and I loved the idea of the rinds on top of the cake! Be sure to give it a go! 🙂

      Reply
  2. Johanne Lamarche

    Love Donna Hay too and this looks soooooooo good! All flavors I love and I especially love all the ground almonds. Drop dead gorgeous too:)))

    Reply
    • chefjulianna

      Thanks Johanne! I am on a Donna Hay kick right now! Have a pot of her soup on the go as I am typing this! It sure smells awesome! 🙂

      Reply
  3. sabine

    Sounds like wonderfully flavored & easily doable cake! I love baling with almond meal, it gives everything a delicate, warm undertone,I can imagine it is a great match with the lemons!

    Reply
    • chefjulianna

      These would be awesome as little spring cupcakes, Angie! 🙂
      Actually it is bumblebee fabric from my quilting stash! 🙂

      Reply
  4. Tracy

    Girl, you’re not late at all! The party is JUST starting ! This cake looks delish! Thanks so much for sharing!

    Reply
  5. Becca Lin

    Your photos are absolutely lovely! They showcase the cake so wonderfully 🙂

    Reply
  6. sarithakumbakkara

    So moist and delicious looking cake. Love the sight of it!

    Reply
  7. skd

    I love nuts in my cake and not much frosting…And add to this the lemon flavoring. This is just my kind of a cake. mmmm….delicious…

    Reply
  8. Amanda

    Ohhhhh my!! Such a refreshing, yet moist looking cake 😀 Lemon, honey and almond go so well together… I’m drooling 😀

    Reply
  9. Loretta

    Oooo how lovely, I’ve seen quite a few lemony cakes these past few weeks, perhaps enticing spring to appear? I have bookmarked this one, and can’t wait to try it.

    Reply
    • chefjulianna

      How exciting that spring is on the way…and yes I’m sure that is why I was inspired to make this cake, but what a wonderful excuse, no? Hope you get to try it! 😀

      Reply
  10. Nancy

    Gorgeous cake, Julianna! I imagine the lemon gives it a delicious jolt of flavor. The honey icing must offer a satisfying sweet balance to the tangy lemon. 😛 You need to have friends visit more often…you may not bake often, but you sure do it well!! Thanks for sharing your yummy cake at Fiesta Friday!

    Reply
    • chefjulianna

      You are too kind, Nancy! Haha, yes I will have to start inviting friends over more often! So happy to share with the gang at FF! 😀

      Reply
  11. Lily

    looks absolutely delicious, the texture of the cake looks so moist, fluffy and tender, pinned for later!

    Reply
  12. lapetitecasserole

    You don’t bake often, but looking at this cake you should do it more often! I had a lemon and almond dessert a couple a weeks a good… it was so good!!! Thanks for sharing!

    Reply
  13. Pang

    This cake looks SO SCRUMPTIOUS, Julianna. I am so glad you share the recipe with all of us. I don’t bake that much anymore, but this one looks too good not to bake. Love it 🙂

    Reply
    • chefjulianna

      My pleasure to share this with you, Pang! I think we should both start baking more often! I know you could make some amazing posts with baking! 😀

      Reply
  14. Giramuk's Kitchen

    This cake looks amazing!! 😀 I am a HUGE donna hay fan too! Even got an international subscription for her magazines 🙂 I collected them while I lived in Australia…
    I’m definitely going to have to try this cake! I’m already drooling!!

    Reply
    • chefjulianna

      It seems that a bunch of us love Donna Hay! I think that her magazine is my all-time favourite right now and I think I am going to subscribe! Sure hope that you get a chance to make this cake! 😀

      Reply
  15. carolinescookingblog

    I’ve been thinking about making lemon cake recently, I haven’t had it in so long but I do love it, and this recipe looks great. Lots of lemon and almond too, can hardly go wrong.

    Reply
  16. Geraldine

    I’m not much of a dessert fan but this looks so yummy! I do love lemon “anything!!!” and that blend of flavors sounds like it would be delish.

    Have a happy and blessed Easter Julianna! Hugs, G

    Reply
    • chefjulianna

      Well thanks, Jamie! So happy that this recipe appeals to you! I really appreciate that you took the time to comment! 😀

      Reply
  17. Stephanie @ The Cozy Cook

    Just the title alone makes me hungry for some of this!! WOW. Your pics seal the deal though- definitely pinning this, perfect for spring too!

    Reply
  18. shiftinbeauty

    Looks awesome. Do you have any easy German Apple Bundt cake recipes? My aunt used to make one with cinnamon sugar surrounding the apples, but she has since passed away.

    Reply
    • chefjulianna

      Really glad you like this. I honestly don’t have a recipe for this kind of cake. Have you ever searched recipes on Epicurious? I bet you could find it there. I have found a wealth of recipes on this site. Good luck! 🙂

      Reply

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