This spring honey cake with lemon buttercream is soft, lightly sweetened with honey, and brightened with fresh lemon zest for a simple but elegant dessert.

The cake itself is light and fluffy with a moist crumb. The honey flavor shines through in every bite, while the lemon buttercream adds a fantastic, bright, citrus finish.

The cake itself is light and fluffy with a moist crumb, and the honey flavor shines through in every bite while the lemon buttercream adds a bright citrus finish.

It’s the kind of cake that works just as well for a casual spring gathering as it does for birthdays, brunch, or an afternoon treat with coffee.

Why You'll Love This Honey Cake

Naturally sweetened with honey. Honey adds a warm, floral sweetness and keeps the cake soft and tender.

Bright lemon flavor. Fresh lemon zest in the cake and lemon buttercream frosting balance the sweetness beautifully.

Perfect for spring. Light, fresh flavors make this cake ideal for spring gatherings, brunch, or afternoon coffee.

Simple ingredients. Made with pantry staples and fresh citrus.

Elegant but easy. A two-layer cake that looks impressive without being complicated to make.

If you enjoy baking with honey, you might also like this Dandelion Honey recipe.

Ingredients for Honey Cake

Best of all, this cake is made with ingredients most kitchens already have on hand. Honey brings the sweetness, fresh lemon brightens the flavor, and a simple buttercream ties everything together into a soft, lightly citrusy layer cake.

Honey Lemon Cake

• ¾ cup unsalted butter, softened
• ¾ cup honey
• 3 large eggs
• ¾ cup milk
• 2 teaspoons vanilla extract
• zest of 1 large lemon
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Lemon Buttercream

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• pinch of salt

Ingredient Notes:

Honey: A mild, light-colored honey works best here so the flavor stays balanced with the lemon.

Fresh Lemon Zest: Fresh zest gives the cake its bright citrus flavor. Avoid bottled lemon juice in the batter if possible.

Room Temperature Ingredients: Let the butter, eggs, and milk come to room temperature so the batter mixes smoothly.

How to Make Honey Lemon Cake

Prepare the pans. Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Cream butter and honey. In a large mixing bowl, beat the butter and honey together until smooth and fluffy. This step helps create a light, tender crumb in the finished cake.

Add eggs and flavoring. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix the batter. Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix until just combined.

Bake. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting.

How to Store Honey Cake

Honey cakes tend to stay soft and moist longer than many other cakes thanks to the natural moisture in the honey.

Room Temperature: If the cake is unfrosted, it can be stored covered at room temperature for up to 2 days.

Refrigerator: Once frosted with lemon buttercream, store the cake in an airtight container in the refrigerator for up to 4 to 5 days.

For the best texture, allow slices to come to room temperature before serving.

Can You Freeze Honey Cake?

Yes. Honey cake freezes very well.

To freeze, wrap individual slices or whole unfrosted cake layers tightly in plastic wrap, then place them in a freezer-safe container or bag.

Freeze for up to 3 months.

When ready to enjoy, thaw the cake in the refrigerator or at room temperature before serving.

Can I Make This Honey Cake Ahead of Time?

Yes. The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. Frost the cake just before serving for the freshest flavor.