Dandelion Honey Lemon Cake (Printable)

Moist and fragrant cake with dandelion honey and lemon glaze for a fresh spring treat.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon fine sea salt
05 - 0.5 cup unsalted butter, room temperature
06 - 0.5 cup dandelion honey
07 - 0.5 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 0.5 cup whole milk, room temperature
11 - 2 tablespoons lemon zest
12 - 2 tablespoons freshly squeezed lemon juice

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon dandelion honey

# Method:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream together butter, dandelion honey, and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into prepared cake pan and smooth the top surface.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and allow cake to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, lemon juice added gradually to reach desired consistency, and dandelion honey until smooth.
10 - Drizzle glaze over cooled cake and let set for 10 to 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes like springtime in a single bite, with that honeyed warmth balanced by bright citrus that keeps it from feeling heavy.
  • The crumb stays impossibly moist for days, making it perfect for baking on a Tuesday and enjoying through the weekend.
02 -
  • Room temperature ingredients are absolutely crucial here—cold eggs and milk will cause the batter to separate and you'll end up with a cake that's dry or weirdly textured.
  • Overmixing after you add the flour is the enemy; gentle folding after the flour goes in keeps the crumb tender instead of tough and chewy.
03 -
  • If your dandelion honey has crystallized, warm it gently in a warm water bath before measuring—it will incorporate more smoothly into the batter.
  • Measure your lemon juice fresh each time because the acidity varies by fruit; you might need more or less to get the glaze to the right consistency.
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