Dandelion Honey Lemon Glaze (Printable Version)

A moist floral honey cake finished with a bright lemon glaze, ideal for springtime treats and teatime enjoyment.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1/2 cup dandelion honey
07 - 1/2 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup whole milk, room temperature
11 - 2 tablespoons lemon zest
12 - 2 tablespoons freshly squeezed lemon juice

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon dandelion honey

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream butter, dandelion honey, and sugar together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Pour batter into prepared cake pan and smooth the top surface.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and allow cake to cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, lemon juice added gradually to reach desired consistency, and dandelion honey until smooth.
10 - Drizzle glaze over cooled cake and let set for 10 to 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The dandelion honey adds a unique floral depth that regular honey simply can't match
  • Perfectly balanced sweetness with a bright citrus finish from fresh lemon
  • Moist, tender crumb that stays fresh for days
  • Beautiful presentation with the glossy lemon glaze that looks bakery-perfect
  • Medium difficulty level makes it achievable for home bakers while still impressive
02 -
  • Use a microplane to zest the lemons before juicing—it's easier and gives you finer, more aromatic zest
  • Don't skip the cooling time before glazing; a warm cake will cause the glaze to run off completely
  • For even layers, use a kitchen scale to weigh your flour rather than measuring by volume
  • The cake can be baked a day ahead and glazed just before serving for optimal freshness
  • If your dandelion honey has crystallized, gently warm it in a water bath before using
Go Back