Honey and Lemon Cake

Delicious Honey and Lemon Cake Recipe

Discover the magic of a honey and lemon cake, a perfect blend of the natural sweetness of honey and the refreshing tartness of lemon. This cake is not just a dessert; it's a true culinary experience that will bring a smile to anyone who savors it. With a tender crust and a velvety cream, it's perfect for any occasion or simply for indulging yourself. Let’s explore the steps together to achieve a perfect result!

Preparation time: 30 minutes
Baking time: 15-20 minutes
Total time: 50 minutes
Servings: 12 servings

Ingredients

For the layers:
- 2 eggs
- 100 g sugar
- 50 g butter (at room temperature)
- 100 g honey (amount refers to honey after it has been warmed)
- 2 packets of vanilla sugar
- 450 g flour
- 1 tablespoon of ammonia

For the cream:
- 400 ml milk
- 2 tablespoons of flour
- 6 tablespoons of sugar
- 1 teaspoon of cornstarch
- 150 g butter
- Grated zest and juice of one lemon

Instructions

1. Preparing the dough for the layers: Start by preparing the dough for the layers. In a large bowl, add the whole eggs, sugar, vanilla sugar, and ammonia. Use a mixer to blend the ingredients well until you achieve a creamy and fluffy mixture.

2. Adding the honey: Gradually add the honey, which has been warmed to room temperature, into the egg mixture. Continue mixing to evenly incorporate the honey.

3. Incorporating the flour: Begin to add the flour gradually, mixing with the mixer. When the dough becomes too tough to mix with the mixer, transfer it to a floured working surface and start kneading by hand. Knead until you obtain an elastic and homogeneous dough, then divide it into three equal parts.

4. Rolling out the layers: Take one part of the dough and roll it out into a thin layer on the back of a greased baking tray. It is important to use oil on both the tray and the rolling pin to prevent sticking. Bake the layer in a preheated oven at 180°C (medium heat) for 15-20 minutes or until golden. Repeat this process for the other two layers, making sure to cool the tray before rolling out the next layer. A helpful tip: if the layers stick, use a knife to gently detach them from the tray.

5. Preparing the cream: In a bowl, add the flour and dilute it with 100 ml of milk, stirring until you achieve a consistency similar to sour cream. In a saucepan, bring the remaining milk along with the sugar to a boil. When it starts boiling, add the flour mixture and stir continuously to prevent lumps from forming. Continue stirring until the mixture thickens, then remove from heat and add the cornstarch, mixing well.

6. Finalizing the cream: Allow the cream to cool, then incorporate the butter, grated zest, and lemon juice. If the cream seems too tangy, feel free to add a bit of powdered sugar to adjust the taste.

7. Assembling the cake: Place the first layer on a serving platter and spread some of the cream over it. Repeat the process with the second layer, and finally, cover the last layer with cream. Dust with powdered sugar on top for an elegant finish.

8. Cooling: Let the cake rest in the refrigerator for 2-3 hours before cutting and serving. This resting time is essential for allowing the flavors to develop and achieving the perfect texture.

Practical tips:
- Use high-quality honey for a more intense flavor and pleasant aroma.
- If you prefer a less sweet version, reduce the amount of sugar in the cream.
- Another tip is to add a bit of grated ginger to the lemon cream for an extra burst of flavor.
- Serve the cake with a cup of green tea or herbal tea, which will perfectly complement the sweet-tart taste of the cake.

Nutritional benefits:
This cake contains natural ingredients such as honey and lemon, which provide vitamins and antioxidants. Honey is a natural sweetener, and lemon is rich in vitamin C, contributing to strengthening the immune system.

Frequently asked questions:
- Can I use another type of sweetener instead of honey?
Yes, you can use maple syrup or agave, but the final taste will be different.
- Is it necessary to use ammonia in the recipe?
Ammonia helps achieve fluffy layers. If you don’t have it, you can use baking powder.
- How can I store the cake?
Keep the cake covered in the refrigerator, and the taste will be even better the next day.

Possible variations:
- Try substituting lemon with orange for a different flavor.
- Add some chopped nuts to the cream for added texture and flavor.
- You can transform the cake into a layered cake by adding more layers of dough and cream for a larger portion.

I hope you will try this honey and lemon cake recipe! It’s a wonderful choice for a festive meal or simply to indulge yourself with a coffee. Enjoy!