Martha Stewart Lemon Honey Cake

This Martha Stewart Lemon Honey Cake is a moist and elegant dessert, which includes fresh lemon zest and a tangy lemon cream cheese curd. It’s a great choice for holiday parties or spring celebrations, ready in about 4 hours and 5 minutes including chill time.

Martha Stewart Lemon Honey Cake Ingredients

Cakes:

• Vegetable-oil cooking spray
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground cardamom
• 1/2 cup honey
• 1/2 cup whole milk
• 1/2 cup safflower oil
• 2 large eggs, room temperature
• 3/4 cup packed light-brown sugar
• 1 teaspoon finely grated lemon zest

Curd:

• 2 large eggs, plus 3 large yolks
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (from 2 to 3 lemons)
• 8 ounces (1 bar) cream cheese, room temperature, cut into cubes

Assembly:

• 1/4 cup plus 2 tablespoons honey, plus more for serving (optional)
• Honeycomb piece, for serving (optional)

How To Make Martha Stewart Lemon Honey Cake

1. Prep pans and dry ingredients: Preheat oven to 325°F. Coat two 8-by-2-inch round cake pans with cooking spray, line with parchment, and spray again. Whisk flour, baking powder, baking soda, salt, and cardamom in a bowl.
2. Combine wet ingredients: In another bowl, whisk honey, milk, and oil. In a large bowl, beat eggs, brown sugar, and lemon zest on high speed until thickened (about 3 minutes).
3. Mix the batter: With mixer on medium, slowly add the honey mixture. Then reduce speed to low and gradually mix in dry ingredients.
4. Bake the cakes: Divide batter between pans and bake for about 25 minutes, until tops spring back and edges pull from sides. Cool in pans for 25 minutes, then invert onto rack and cool completely.
5. Make lemon curd: In a saucepan over high heat, whisk eggs, yolks, sugar, and lemon juice constantly until thickened and bubbling, about 2 minutes. Remove from heat and whisk in cream cheese a few pieces at a time.
6. Strain and chill: Strain curd through a fine mesh sieve, cover with plastic wrap pressed to the surface, and refrigerate at least 2 hours (or up to 1 day).
7. Assemble the cake: Halve each cake horizontally. Layer cake with 2 tbsp honey and 1/2 cup lemon curd between each layer. Repeat until all layers are stacked, finishing with 1/2 cup curd on top.
8. Chill before serving: Refrigerate at least 1 hour (up to 6 hours). Garnish with honeycomb or drizzle with honey before serving.

Recipe Tips

• Can I make the lemon curd ahead?
  Yes, it can be prepared up to 1 day in advance and kept refrigerated.
• What if I don’t have cardamom?
  You can omit it or substitute with cinnamon or a pinch of nutmeg.
• Why use cream cheese in the curd?
  It adds body and a slight tang that balances the sweetness.
• How to keep cake layers even?
  Use a serrated knife and spin the cake slowly for even cutting.
• Can I use other oils?
  Yes, any neutral oil like canola or vegetable oil will work.

What To Serve With Lemon Honey Cake

This sweet-tart cake pairs nicely with light or citrusy sides:

• Fresh berries or citrus segments
• Lightly sweetened whipped cream
• Herbal teas like chamomile or mint
• Sparkling lemonade or prosecco
• Vanilla bean ice cream

How To Store Lemon Honey Cake

Refrigerate: Keep covered in the fridge for up to 3 days. Let sit at room temp 15–30 minutes before serving.

Freeze: Freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw and assemble fresh.

Lemon Honey Cake Nutrition Facts

• Calories: ~460 kcal per serving
• Carbohydrates: 48g
• Protein: 5g
• Fat: 26g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake a day ahead?
Yes, the assembled cake can be chilled for up to 6 hours before serving.

Do I need to use honeycomb?
No, it’s optional for garnish—extra honey drizzle works just as well.

Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, especially in curd.

What kind of honey is best?
Use a light, floral honey like clover or orange blossom.

Why did my curd separate?
Whisk constantly and don’t overheat—add cream cheese off the heat gradually.

Try More Recipes:

• Martha Stewart Lemon Curd Cake
• Martha Stewart Lemon Crepe Cake
• Martha Stewart Lemon Coffee Cake