Lemon, Honey 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!)
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!
Lemon, Honey and Almond Cake
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
I cup all-purpose flour, sifted
1 ½ teaspoons baking powder, sifted
2 ½ cups ground almonds
¾ cup icing sugar, sifted
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.
76 Responses to “Lemon, Honey and Almond Cake”
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.
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! 🙂
Mmm looks super yummy! I love lemon in cake. Must try it for a treat xx
I hope you do try it! Please let me know if you do. 😀
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:)))
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! 🙂
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!
I thought the same thing too when I saw the recipe and it is just a great combo!
Love, love, love lemon. This looks awesome 🙂
Thanks so much, Natalie! I am a huge fan of lemon too! 🙂
This sounds wonderful, Julianna!! I want to make these into little cupcakes! Perfect for Spring, don’t you think? Love that bumblebee plate!
These would be awesome as little spring cupcakes, Angie! 🙂
Actually it is bumblebee fabric from my quilting stash! 🙂
Girl, you’re not late at all! The party is JUST starting ! This cake looks delish! Thanks so much for sharing!
Aww, thanks Tracey! So glad to know I am not too late! 🙂
Love this kind of cake. It looks delicious! 🙂
Your photos are absolutely lovely! They showcase the cake so wonderfully 🙂
I appreciate your kind comments, Becca! 😀
So moist and delicious looking cake. Love the sight of it!
Well, thanks so much!
This cake looks delicious and I love the flavors 🙂
Lemon and orange cakes are my favourites ! and loaded with almond … delicious !
I am with you! Citrus is probably my most favourite flavour for desserts! So many possibilities too!
Such a wonderful cake! …with some of my favourite flavours!!!
Thanks so much Serena! 😀
You are welcome Julianna! Have a wonderful Sunday, my friend! XX
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…
So glad, Skd! My kind of cake too!!
Looks so lovely!
Really glad you think so!
Ohhhhh my!! Such a refreshing, yet moist looking cake 😀 Lemon, honey and almond go so well together… I’m drooling 😀
Thanks Amanda, that’s what I thought too, and why i felt compelled to make it and share it with you guys!
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.
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! 😀
Beautiful cake, it looks so light and fresh 🙂
Thanks Elaine! It was so very light and fresh! 😀
I love lemon flavored just about anything! I bet my lavender honey would be delicious with your cake 🙂
Oh, Judi, that would be so amazing! Lemon and lavender are heavenly!
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!
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! 😀
What a gorgeous, moist cake! Love the flavors Julianna! Yum!!
Thanks Naina! I think I will have to make cakes more often!!
looks absolutely delicious, the texture of the cake looks so moist, fluffy and tender, pinned for later!
Wow, thanks, Lily! I appreciate it! 🙂
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!
It’s my pleasure to share this with you, Margy! Lemon and almond is such a great combination, don’t you think?
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 🙂
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! 😀
awww Thank you, Julianna 🙂
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!!
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! 😀
Thanks so much, Dimple! 😀
Simply gorgeous – just my type of cake 🙂
Hey, so glad to hear that! I will tell you that you can’t go wrong with this recipe! 🙂
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.
Seems like lemon is in the air! I have seen it in so many dishes lately! Hope you get a chance to make this cake! 😀
I am so drooling…this looks so luscious Julianna!!
Hahh, I did my job then!! So glad to hear that! 😀
This is so good with my cup of tea right now. Send me some, Chef Julianna. 😀
Coming right at you, Jhuls! With pleasure!! 😀
Oh my this cake looks crazy good… lovely teaming. ..
This made my mouth water on the spot. Especially with warm weather coming soon, lemon is the perfect accent. Yum!
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
Well now doesn’t this look divine?! Along with so many of your other recipes, glad I came across your blog!
Well thanks, Jamie! So happy that this recipe appeals to you! I really appreciate that you took the time to comment! 😀
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!
What a fantastic cake, Julianna! We miss more recipes from you! 🙂
This looks so delicious and moist!
I just LOVE honey combinations, but never tried it with lemon! will certainly do it!
I hope you do try this cake, and please let me know how it turned out when you do! 🙂
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.
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! 🙂