Italian Lemon & Honey Cake with Lemon Glaze! 🍋🍯

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup reduces calories while maintaining sweetness.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

To a bowl, add flour, baking powder, baking soda, and salt. Whisk to combine and set aside.

In a separate bowl, combine sugar and olive oil.

Add eggs to the sugar and olive oil mixture, breaking them in a separate bowl first.

Add vanilla extract, warmed honey, lemon zest, and lemon juice to the wet ingredients and whisk until combined.

Add half of the dry mixture to the wet ingredients and whisk until mostly combined.

Add Greek yogurt and the remainder of the dry ingredients, whisking until just combined.

Preheat the oven to 350°F (175°C) without a fan.

Grease and flour a Bundt pan thoroughly, ensuring all grooves are coated.

Pour the batter into the Bundt pan and tap to settle.

Bake for 45-55 minutes, or until a skewer comes out clean.

Let the cake cool in the pan for about 10 minutes before flipping it out.

Prepare a syrup with lemon juice and honey, and drizzle it over the warm cake.

To make the glaze, combine powdered sugar, honey, and lemon juice, adding water as needed to achieve a thick consistency.

Drizzle the glaze over the cooled cake and sprinkle with lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens