Lemon Honey Cake

Truckin' Man's birthday was yesterday. I always like to do my best and make the day special for him. Gift selection was unusually challenging this year, but I finally figured out the perfect gift. It would take to long to have it shipped, so I would have to go shopping. But, the weather did not cooperate with my last minute shopping, and when you live in the sticks, you are often at the mercy of the weather. . . . . Well, at least during the winter. I ended up finding some other gifts in my local town, he was happy, and that is what matters.

His birthday cake is very important to me.  A cake means so much to him, so I want it to always be special. Rather than a traditional birthday cake, I wanted to make a lemon cake this year. Lemon cake is his all time favorite, problem was I had never made a lemon cake from scratch. Did I resort to a box? Just make something else? After searching through my favorite baking blogs, I found "THE" recipe. The one that caught my attention, the one that I felt he would love, was from Janet at From Cupcakes to Caviar with the winning recipe of Lemon Honey Cupcakes.  I didn't have time to test cupcakes versus cakes, so I checked with Janet on her thoughts.  With her help, I made what I believe is hands down, the best cake I have ever ever baked. Truckin' Man agree's, he absolutely loves this cake. From the sounds of it, I didn't send nearly enough with him in the truck today. Ooops!

Lemon Honey Cake (Adapted From: From Cupcakes to Caviar)

2 3/4 c. all-purpose flour
3/4 tsp baking powder 
3/4 tsp baking soda
1/2 tsp salt
1/2 c. light sour cream
1/4 c. milk
1 1/2 tsp. lemon extract
3 Tbsp grated lemon zest
1/3 c. lemon juice
3/4 c. unsalted butter, softened
3/4 c. honey
1/4 c. sugar
3 large eggs

Preheat oven to 350 degrees. Line 9x13 cake pan with parchment paper. Grease the parchment paper and sides of pan.

In mixing bowl, combine dry ingredients. Set aside.  In a small bowl, whisk sour cream, milk, lemon extract, lemon zest and juice until combined.  Set aside.  In large mixing bowl, beat butter, honey and sugar with an electric mixer for 2 minutes, until light and fluffy. Beat in eggs, one at a time, until blended. 

With mixer on low speed, add in half the flour mixture,mixing until combined.  Add the sour cream mixture, mixing again until combined. Beat in remaining flour mixture, until just combined.

Pour into prepared cake pan.  Bake 20 to 25 minutes,  until toothpick inserted in center comes out clean. Cool. Place a wire cooling rack on top of the pan. Flip the cake and pan over and let the cake slide out onto the rack. Remove the pan, peel off the parchment paper and allow the cake to finish cooling.


Lemon-Honey Frosting 
1 cup unsalted butter, softened
1/4 c. honey
1/2 tsp. lemon extract
1 1/2 Tbsp grated lemon zest
4 c. sifted powdered sugar
7 to 8 tsp lemon juice
Few drops yellow food color


In large mixing bowl, combine butter, honey, lemon extract and lemon zest with electric mixer until creamed, about 2 minutes. On low speed, add in powdered sugar until blended. Gradually add in lemon juice.  Add  few drops food color, mixing until mixture is fluffy and pale yellow. 

Enjoy :) 

Printable Recipe

Happy Birthday Truckin' Man!!!  

(Please excuse the pink birthday candles) 

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