Dandelion Honey Cake Lemon (Printable)

Moist cake with floral honey and bright lemon glaze, ideal for springtime or teatime enjoyment.

# 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

# How To Make:

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 butter, dandelion honey, and sugar together 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. Let set for 10 to 15 minutes before slicing and serving.

# Expert Advice:

01 -
  • The dandelion honey creates a delicate floral note that's sophisticated without being perfume-like.
  • Lemon brightens everything and prevents the cake from feeling heavy, making it perfect for spring gatherings.
  • It comes together quickly once you understand the alternating method—no advanced technique needed.
02 -
  • Room temperature ingredients are non-negotiable here—they emulsify smoothly and create a tender crumb, whereas cold eggs or milk will break the mixture and create dense pockets.
  • Don't overmix once you've added the flour; the moment everything comes together is the moment to stop, even if you see tiny streaks of flour.
  • If your dandelion honey is crystallized, warm it gently before using so it blends evenly into the batter.
03 -
  • Zest your lemons before juicing them—it's much easier to zest a whole lemon than to squeeze one with zest already removed.
  • If you want a stronger dandelion flavor, steep 2 tablespoons of unsprayed dandelion petals in the milk for 15 minutes, then strain and use as usual.
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