Honey Lemon Cake with Berries and Cream

Honey Lemon Cake with Berries and Cream - ChristiannKoepke.comHoney Lemon Cake with Berries and Cream - ChristiannKoepke.com

I developed this honey lemon cake recipe several weeks back in the middle of winter – it accomplished all I meant it to, to be the cake that warmed my heart and provided me a reason to slow down for a cup of tea. Its moist and delicious, and has the wonderful addition of hazelnut flour (one of my favorites!). I strongly recommend making this as soon as possible and settling in to enjoy the last bit of winter that we have.

In other news, I’ve had a pretty exciting (and full!) last week! Here’s some fun things to note:

5 from 2 votes

Honey Lemon Cake


  • 3/4 cup 175g unsalted butter, softened
  • 3/4 cup honey warmed so it whips well
  • 3 large eggs
  • 1 teaspoon vanilla paste
  • 1 tablespoon  lemon zest  approx. zest of 1 large
  • 1/2 cup sour cream
  • 1 cup 130g hazelnut flour
  • 1 1/2 cups 195g all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon soda
  • 3/4 teaspoon salt
  • whipped cream & berries optional


  • Preheat oven to 325 degrees and grease a small bundt pan or similar in size pan.
  • With an electric mixer, beat softened butter and warmed honey until smooth and light, 1-3 minutes. Add eggs, on at a time beating after each addition. Add vanilla paste and lemon zest. 
  • In medium bowl, add all 5 dry ingredients. Stir to combine. Add dry mixture and sour cream to the wet ingredients, alternating and keeping the mixer on low. Mix just until combined.
  • Pour batter in prepared pan and place in oven for 45-55 minutes or until toothpick inserted comes out clean. Allow to cool on counter for 10-20 minutes, loosen with a knife and carefully remove, allowing to cool fully on wire rack. Enjoy within 1-2 days and serve with whipped cream and berries of your choice.

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