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:

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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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